Masumi Kaya Junmai
Regular price
Unit price
per
Miyasaka Jozo in Suwa, Nagano
Sankeinishiki, Miyamanishiki, Hitogokochi (RPR 70%)
14%
.
.
KAYA (Brown) undergoes relatively less polishing to preserve the savory depth of local Nagano sake rice. Mild aromas of brown rice and creaminess lead to fruity and savory umami lifted by clean acidity.
KAYA is named for the brown and gold color of rice fields during the autumn harvest. Pairs broadly with Japanese standards - grilled fish, teriyaki, nabe hotpots as well as robust Western dishes - roast vegetables, meats, dairy and cheese.
Sankeinishiki, Miyamanishiki, Hitogokochi (RPR 70%)
14%
.
.
KAYA (Brown) undergoes relatively less polishing to preserve the savory depth of local Nagano sake rice. Mild aromas of brown rice and creaminess lead to fruity and savory umami lifted by clean acidity.
KAYA is named for the brown and gold color of rice fields during the autumn harvest. Pairs broadly with Japanese standards - grilled fish, teriyaki, nabe hotpots as well as robust Western dishes - roast vegetables, meats, dairy and cheese.