Masumi Kaya Junmai 720ml

Kaya is named for the brown and gold of Nagano's rice fields at autumn harvest, and the sake is built to match. Where a daiginjo polishes hard for delicacy, Kaya undergoes relatively less polishing, at 70% remaining, in order to keep the savoury depth of local Nagano sake rice intact.

The aromas are mild, with brown rice and cream leading, and the palate carries a sweet and savoury umami lifted by clean acidity so it never turns heavy. Alcohol is 14%. The rice is a Nagano trio of Sankei Nishiki, Miyama Nishiki and Hitogokochi, fermented with Masumi No. 7 yeast, the house strain Masumi is famous for.

It is a food sake first. It pairs broadly with Japanese standards such as grilled fish, teriyaki and nabe hotpots, and it holds its own with robust Western dishes: roast vegetables and meats, dairy and cheese. Serve it lightly chilled or gently warmed.