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Ayu Masamune

Ayu Masamune Shuzo was founded in 1875. Located in the city of Myoko, in Niigata Prefecture, opposite of Nagano prefectural border.

Natural spring water is one of the natural raw material for making Ayu Masamune sake. Sake nurtured by the natural spring water produces a soft taste in the mouth. Upon drinking, the sweetness can be immediately tasted, but soon disappears...


In Myoko Saruhashi district, Ayu Masamune Shuzo is graced with a land of heavy snowfall in Niigata Prefecture. Ayu Masamune sake is comfortably stored within the wine cellar, surrounded by deep snow of two meters. The temperature is kept at about 5 degrees, delicate care and attention is required to provide a stable environment for the sake nurture.

  • Ayu Masamune Daiginjo

    Ayu Masamune

    Ayu Masamune Daiginjo

    $72.00

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    Ayu Masamune

    Ayu Masamune Daiginjo

    $72.00

    Made using the thick snow of Joetsu and Gently long-term low temperature fermentation in wine cellar. This Daiginjo is created with fragrant elegant taste that spreads in the mouth.

    Grade: Daiginjo
    Rice: Yamadanishiki
    Polish: 40%
    SMV: +3.5
    Acidity: 1.5
    Alcohol: 16.0%

    From Niigata Prefecture.

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  • Ayu Masamune Watsuki Shochu 21

    Ayu Masamune

    Ayu Masamune Watsuki Shochu 21

    $58.00

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    Ayu Masamune

    Ayu Masamune Watsuki Shochu 21

    $58.00

    Raw rice goodness are represented realistically in all politeness of koji-making "Watsuki". Watsuki is shochu, which is distilled by the latest vacuum distillation unit. It has a very clean taste and aroma.

    Since the liquor is different from the traditional shochu, it has a delicacy of rice and fresh exhilarating feeling. There is a taste of citrus.

    It is recommended to drink straight chilled, or on the rocks.

    Alcohol: 21%

    From Niigata Prefecture.

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