The Sake Anatomy › Sake Brand Index › Masumi
No.12 · Brewery Profile
Masumi真澄 · Miyasaka Brewing 宮坂醸造
Masumi, brewed by Miyasaka Brewing in Suwa since 1662, is the birthplace of Association Yeast No.7 — discovered here in the 1940s and later adopted by breweries across Japan. Named after the sacred mirror of Suwa Taisha shrine, the house style is clean, gentle and built to sit beside food.
Who makes Masumi?
Miyasaka Brewing, brewing in Suwa, Nagano since 1662. The brewery discovered Association Yeast No.7 in the 1940s, later adopted by breweries across Japan, and takes its name from the sacred mirror of Suwa Taisha shrine.
What does Masumi taste like?
Tagged Elegant & Refined, the drip-filtered flagship Yumedono is elegant and refined at 4/5 aromatic; Nanago (No.7), a tribute to the house’s own yeast discovery, is more balanced across the board; and the Karakuchi Kiippon is the driest and lightest, described as a versatile, food-friendly classic.
Which bottle should you try first?
Start with Yumedono, called the drip-filtered flagship — elegant and refined, made from Yamada Nishiki milled to 35%.
How does Masumi compare to other Nagano breweries?
Masumi shares its Elegant & Refined tag with prefecture-mates Daishinshu and Reijin, both of which also carry Dry & Crisp. Nanawarai instead pairs Rich & Umami with Dry & Crisp, a fuller-bodied style than Masumi’s gentle, food-friendly elegance.
Frequently asked questions
What did Masumi’s brewery discover in the 1940s?
Association Yeast No.7, later adopted by breweries across Japan.
Where does the name Masumi come from?
The sacred mirror of Suwa Taisha shrine.
How many bottles does Masumi make on this page?
Three — Yumedono (the flagship Junmai Daiginjo), Nanago (a Yamahai Junmai Daiginjo tribute to No.7 yeast), and Karakuchi Kiippon (a dry Junmai Ginjo).
The bottles
Yumedono夢殿
薫酒 Kunshu · Fragrant“Drip-filtered flagship; elegant and refined.”
Nanago (No.7)七号
醇酒 Junshu · Rich“A tribute to the house-origin No.7 yeast.”
Karakuchi Kiippon辛口生一本
爽酒 Soshu · Light & Smooth“Dry, clean classic; versatile with food.”
Reading the bars: an editorial flavor reading (0–5) of each bottle — Dry→Rich, Light→Full, Subtle→Aromatic, Low→High acidity — not laboratory values. The colored badge is the SSI four-type classification (薫酒 Kunshu · 爽酒 Soshu · 醇酒 Junshu · 熟酒 Jukushu). SMV and acidity appear only where the brewery publishes them.
Sources: masumi.co.jp · worldsake.com