Yamagata Masamune Kurenai

One of the three bottles from the “Traditional Colours of Japan” series.

A kimoto junmai daiginjo made with Dewasansan rice organically farmed in the Tamugino mountains, near the brewery. This sake was brewed to show the world that Yamagata prefecture can become the best place in Japan for growing rice for sake-making. The sake is transparent and soft in texture, and has a pronounced aftertaste that lingers for a while. The name Kurenai (“saffron deep red”) is an homage to the famous bright red flowers that grow in Yamagata.

TYPE: Kimoto junmai daiginjo sake

COLOUR: Clear pale lemon green 

OUR TASTING NOTES: Delicate nose of tonka beans, dark cherries coated in milk chocolate and almond flour. This is a beautifully complex sake with layers of ripe fruits, cereals, lactic notes and umami developing on the palate eternally. Great expression of a subtle kimoto brewed that shows elegance and precision.

FOOD PAIRING: Otoro (fatty tuna) and caviar; slightly seared wagyu with wafu (Japanese style) sauce.

SERVING SUGGESTIONS: Enjoy slightly chilled (8-12 ºC)

STORAGE: Store in a dry and cool place. Avoid direct sunlight.

Japanese name: 山形正宗 紅
Brewery: Mitobe Sake Brewery (Yamagata prefecture)
Size: 720 ml
ABV: 16%
Rice polishing rate: 40%
Ingredients: water, Dewasansan rice (Tamugino, Tendo, Yamagata), koji, yeast