Masumi Junmaidaiginjo Yumedono 50% or less remaing)

50% or less remaing)

Koji (Koji mold)

Please enjoy this Sake as warmed Sake

Kikuhime Tsurunosato Yamahaijunmai BY25 (2013)

The standard Sake of Wagauji

Masumi Junmaidaiginjo Yumedono 50% or less remaing)Masumi Junmaidaiginjo Yumedono Renewal Junmaidaiginjo of Masumi. This is flagship Junmai type of Masumi. The name of Yumedono is used for prestigious Sake of Masumi since Meiji era. No. 7 yeast is isolated in Masumi Kura, and NO. 7 yeast is used in almost Kuramoto in Japan. The filtration method is drip separation without external pressure. Sake drops naturally from bags and collected in glass bottles. Only extremely limited volume is filtrated.