MASUMI AKA RED

Founded in 1662, Masumi belongs to the Miyasaka family, a long line of warriors who decided to abandon swords for sake-making after the historic period of the Warring Kingdoms (16th century). The name Masumi was given in homage to a mirror named Masumi kept at the Shinto temple of Suwa Taisha, from which the Miyasaka family supplied sake for centuries. Masumi means transparency or truth. But it was the meeting of two men, Masaru Miyasaka and toji Chisato Kubota, in 1920 that would see Masumi evolve from a simple Sake House to one of the most recognized in the world of sake, even today. In 1946, the National Brewing Research Institute recognized Masumi's yeast as a national yeast: it became yeast number 7. Even today, it's one of the most widely used yeasts in sake. Since 2021, the labels have been redesigned by one of Japan's most prominent designers: Shinichiro Ogata. AKA takes its name from the vermilion color of the official stamps used throughout Asia since ancient times. AKA Saké is brewed like a yamahai sake, which gives it its complexity, with subtle fruit and dairy aromas and refreshing acidity backed by savory umami. AKA Red is a junmai ginjo sake, made from yamada nishiki rice, Japan's highest-quality rice, polished to 55%. This sake is perfect with grilled or roasted meats in sauce, accompanied by roasted mushrooms and root vegetables, or aged cheeses.