About the brewery : Masumi was founded by the Miyasaka family, a long line of Samurai who served the Suwa clan. It was only after years of conflict between the Suwa clan and the warlords Takeda Shingen and Oda Nobunaga that the family abandoned the katana to devote themselves to making sake in 1662. It was not long before the family won the praise of a number of historical figures, including Matsudaira Tadateru, sixth son of the Tokugawa shogun, and Otaka Gengo, one of the 47 famous ronin warriors. Since then, the quality of Masumi's sakes has steadily improved over the centuries, culminating in the highest national distinctions in 1943. A series of awards that attracted the attention of Dr Shoichi Yamada, a microbiology researcher at the National Brewing Institute. After visiting the brewery, he confirmed the presence of a very special yeast in Masumi's fermentation tanks. Sake Brewers Association yeast number seven was born! It quickly became the favourite of brewers all over the country, and is still the most widely used sake yeast in the world today.

Serving suggestions : With shellfish, raw fish, red meat and vegetables (asparagus and artichokes).