Masumi : Shiro White

Tasting notes and serving suggestions for Masumi Shiro White

Tasting

Nose

The aromatic profile reveals a delicate palette led by yellow melon and white chasselas grapes. Notes of white flowers intertwine with subtle touches of vanilla yogurt and vine blossom, creating a bouquet that is both fruity and floral, with remarkable finesse.

Palate

The attack stands out for its mineral texture and crystal-clear fluidity. White pear unfolds with lightness, alongside nata de coco and vine blossom. The whole remains very fluid, carried by an airy structure that defines this mineral, light-style sake. The soft, crystalline finish extends the wine’s overall floral elegance.

Pairings and tasting occasions

This sake pairs especially well with creamy oysters, scallop carpaccio with olive oil, and Comice pear. Its versatility allows it to be served between 10 and 40°C: chilled to highlight its refreshing vibrancy, or at room temperature—even gently warmed—to reveal greater depth and complexity.

A mineral, light sake from the Nagano region

Masumi: three centuries of Japanese brewing excellence

Founded in 1662 in Suwa, in Japan’s Nagano region, the Miyasaka House has upheld the ancestral art of sake for more than three centuries under the Masumi brand. In 1946, this historic brewery distinguished itself when its No. 7 yeast was recognized as a national yeast, attesting to its technical excellence. Owned by the Miyasaka family, Masumi crafts sakes of crystalline purity, defined by a mineral, light profile. Its traditional cuvées, officially bottled, reveal a delicate aromatic spectrum that shifts between fruity and floral notes, embodying the quintessence of Japanese know-how in rice fermentation.

Shiro White: the pure expression of Nagano’s terroir

Masumi Shiro White is a Junmai Ginjo made from Miyama Nishiki rice grown in the Nagano region. Its fermentation relies on the use of No. 7 yeast from the Sake Brewers Association, discovered at the Masumi brewery by Dr. Shoichi Yamada of the National Brewing Institute. This historic yeast has become Japanese brewers’ preferred yeast and remains today the most widely used sake yeast in the world. This traditional cuvée, officially bottled, embodies the House’s signature style: crystalline purity and a mineral, light profile that have made Masumi renowned ever since the brewery earned the highest national distinctions in 1943.