Masumi Arabashiri Junmai Ginjo Nama Spring Release "First Run"

*NOTE: This sake is unpasteurized. We can ship unpasteurized sake, however it is at the customer's discretion. It's best to avoid shipping unpasteurized sake during extremely hot summers or freezing cold winters. When completing a purchase of unpasteurized sake from True Sake, you are giving us the OK to ship unpasteurized sake to you. Feel free to call or email us if you have more questions.

The nose on this seasonally released unpasteurized Junmai Ginjo is a great collection of lime, kiwi, muscat, tangerine, powdered sugar, pomelo, and white flower aromas. Yes, you are right, everybody knows Masumi Arabashiri, and yes it is indeed widely anticipated each and every year for the past almost two decades. Crisp, lively, brisk, and fresh as the fluid warms in the glass you get an elegant silky, medium body, round, and viscous brew that is a food pairing wonder. Look for pear, pomelo, young mango, lemon curd, pineapple, and fruit candy flavors with a nice astringency (shibumi) and a dry finish. A great bottle of sake to take to a party as it drinks like a party in the glass. WORD: Fresh WINE: Brisk Reds/Crisp Whites BEER: Crisp Ales FOODS: Sushi, sashimi, beach fare, oysters, fruit plates, and citrus and ponzu based dishes. (2024)

The nose on one of the first seasonal namas to be exported to the US for the past decade and half is a great collection of honey, tangerine, taffy, nougat, popcorn, persimmon, and grapefruit aromas. Smooth, round, zesty, frisky, bright, semi rich, and silky this year’s “First Run” drinks with more body and a touch more sweetness than year’s past. Look for pineapple, papaya, orange sherbet, cucumber, honey, and lemon lime flavors on a flow that says freshly pressed sake. Juicy and viscous with an uplifting acidity this sake tingles and tantalizes the palate, and per usual it is very limited. WORD: Juicy WINE: Beaujolais/Honey Whites BEER: Honey Ales FOODS: Sushi, sashimi, crab, lobster, oysters with lemon vinaigrette, citrus based dishes, and fruit plates. (2023)