Yumedono Junmai Daiginjo New Masumi

Masumi's flagship Junmai Daiginjo from Nagano, one of Japan's most respected sake houses. It suits sashimi, delicate steamed fish, or a composed seafood course where the sake's clean, precise character can carry the table rather than compete with it.

Yumedono, which translates roughly to Hall of Dreams, is the prestige label from Masumi, one of Japan's most respected sake breweries.

Founded in 1662 in Suwa, Nagano Prefecture, Masumi operates in a region known for its notably pure water drawn from the Japanese Alps and a cold mountain climate that supports slow, careful fermentation.

The brewery gained national recognition in 1946 when its brewmaster isolated a wild yeast strain, later designated Yeast Number Seven by the Brewing Society of Japan, which went on to become one of the most widely used sake yeasts in the country.

Yumedono is a Junmai Daiginjo, meaning it is brewed without added alcohol and uses rice polished to at least 50 percent of its original grain size, placing it at the pinnacle of traditional sake classification.

The rice is milled even further than the minimum requirement, resulting in a sake of notable refinement and aromatic precision. It is well suited to serving lightly chilled alongside delicate fish preparations or drinking on its own.