Tokusen Honjozo (1.8 L)

In 1946, Masumi's brewers isolated a yeast strain from their own fermentation tanks in Suwa, Nagano — a microbe now designated Kyokai Yeast No. 7 and deployed by over 60% of Japan's sake breweries. The Tokusen Honjozo is brewed at the original 1662 kura in Suwa's Shimizu-machi ('Clear Water Village'), where water drawn from the Kirigamine Highlands of the Yatsugatake Range delivers softness and mineral clarity.

Suwa Basin's cold alpine climate and clean mountain air slow fermentation naturally, preserving aromatic precision and structural acidity. The yamahai yeast-starter method is employed — natural lactic-acid bacteria cultivated over approximately two weeks in

the shubo tank, with no commercially added lactic acid — generating the characteristic lactic depth, elevated natural acidity, and clean finish that define the house style.

Primary rice is Miyama Nishiki, grown in Nagano, milled in-house at the brewery's own polishing plant. What sets this apart: Masumi applies the labour-intensive yamahai method even at the Honjozo tier, where virtually all peers default to the faster sokujo process.

The result is a food-centric, umami-framed sake built for the table — structured enough to cut through fat, lively enough to lift delicate flavours.