Masumi : Sparkling Origami

Tasting notes and tips for Sparkling Origarami by Masumi

Tasting

Appearance

Masumi Sparkling Origarami stands out for its slightly cloudy, unfiltered hue, retaining fine lees that lend it a silky texture.

Nose

The nose reveals a lactic, fresh and delicate profile with lovely vibrancy. Yeasty notes unfold with finesse, alongside floral hints of white flowers and fruity nuances reminiscent of apple and lemon.

Palate

On the palate, lively bubbles deliver immediate freshness, supported by a wine-like acidity. The yeasts express themselves with finesse, creating a creamy, flavorful texture. The profile remains saline and fresh, punctuated by a touch of acidity. The finish is long and vibrant, recalling a blanc de blancs champagne.

Food pairings and tasting occasions

This modern sake is ideally enjoyed as an aperitif or alongside a fish-based meal. It pairs harmoniously with gougères, fine claire oysters, young Comté, caviar, foie gras, Parma ham and melon, scallops, or a fresh cow’s or goat’s cheese. Serve between 6 and 10°C in a stemmed glass, as you would for white wine.

Mixology

This exceptional sparkling sake is best enjoyed without embellishment, to fully appreciate its complexity and natural elegance.

A sparkling sake from Nagano made using the ancestral method

Masumi: three centuries of Japanese brewing excellence

Founded in 1662 during Japan’s Edo period, Maison Miyasaka perpetuates ancestral know-how in Nagano Prefecture, in the Honshū region. Descended from a lineage of Suwa warriors, the Miyasaka family remains the owner of this historic brewery. The name Masumi, evoking transparency and truth, refers to the sacred mirror of the Suwa Taisha shrine. In 1946, the House distinguished itself when its Masumi yeast was recognized as National Yeast No. 7, still widely used today in sake making. Their sparkling sake, crafted using the ancestral method with no added sugar, bears witness to this centuries-old Japanese excellence.

Sparkling Origarami Masumi: traditional production using the ancestral method

Sparkling Origarami Masumi is made using the ancestral method, which allows sake to finish fermenting directly in the bottle, with no added sugar. After bottling, the yeasts and naturally occurring sugars in the sake continue the fermentation process. The sake is then aged for two years, allowing fine, delicate bubbles to develop. This cuvée is sold unfiltered on its lees, preserving all its aromatic richness and its signature creamy texture. This traditional production method gives Sparkling Origarami Masumi its unique profile, combining freshness, minerality and creamy notes, in a style that evokes the finest blanc de blancs champagnes.