Japan's finest sake category
Yumedono Junmai Daiginjo New Masumi
- Grade
- Junmai Daiginjo
- Region
- Suwa, Nagano, Japan
- Vintage
- 2024
- Brewery
- Miyasaka Brewing
- Format
- 720ml
For this item we offer free delivery within 10km. Flat $25 shipping anywhere in BC, free over $250. Free pickup at 2752 West Broadway.
The Sake
Yumedono: the Mansion of Dreams
Yumedono means Mansion of Dreams, and it is the finest sake that Masumi makes. It is a Junmai Daiginjo, the highest classification in sake: milled to 35% of its original grain size or less, brewed without added alcohol, from the best rice in the brewery’s cellar.
Miyasaka Brewing Company has been making sake in Suwa, Nagano since 1662. The city sits in the Japanese Alps at over 700 metres, and the cold, pure mountain water from Lake Suwa has always been at the heart of what Masumi makes. The 2024 Yumedono shows aromas of mango, ripe peach and citrus with a touch of coconut, an almost fragrant elegance that is the hallmark of the style.
This is sake for the table or the glass, the kind of bottle that changes the minds of people who thought they didn’t drink sake.
Suwa, Nagano
Tasting Notes
Nose
White peach, pear blossom, soft melon, and subtle rice sweetness.
Palate
Silky melon and pear, gentle rice umami, with clean mineral brightness.
Finish
Long, refined, and dry with lingering floral grace.
Acclaim
Competition recognition
US National Sake AppraisalGold
“Multiple Gold awards across recent editions of Japan’s most rigorous sake competition.”
International Wine Challenge (UK)Silver – 2011
“One of the most consistently decorated Japanese sake houses on the international stage.”
At a Glance
The Brewery
Miyasaka Brewing, Suwa, Nagano
Miyasaka Brewing Company has made sake under the Masumi name in Suwa City since 1662. The brewery sits on the edge of Lake Suwa in the Nagano highlands, where the cold, mineral-rich mountain water is essential to the house style.
Masumi is credited with a significant contribution to modern sake making: in 1946, the brewery’s head brewer isolated a wild yeast strain, Yeast No. 7, which became the most widely used sake yeast in Japan. The Yumedono sits at the top of the range, and has been made under that name since the Meiji era.
- 1662Brewing in Suwa, Nagano
- Yeast No. 7Isolated by Masumi in 1946
- DaiginjoHighest milling classification
How to Serve
Pour it at its best
Pairs with
- White Fish
- Sushi
- Oysters
- Fresh Cheese
Made for
- Dinner Party
- Gift
- Celebration
Free local delivery on this item
For this item we offer free delivery within 10km of the shop. Flat $25 shipping anywhere in BC, free over $250. Or pick up free at 2752 West Broadway.
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