Morito Samurai Masamune Junmai Ginjō NY

Morito Samurai Masamune Junmai Ginjō NY (純米吟醸酒「NY」) is made of rice grown in Tochigi Prefecture and milled to 60% and Natural Yeast NY2-1. Prof Nakata Hisayasu, the mentor of Morito Shuzō's fifth-generation brewer, Morito Yasuo, successfully isolated and cultivated this yeast from flowers in nature and from the air in the brewing laboratory of the Tōkyō University of Agriculture. It is used to brew this sake, which has a mellow mouthfeel and crisp sharpness. NY is characterised by its gorgeous aroma and refreshing taste.

Morito Brewery (森戸酒造株式会社) is located in Higashiizumi, Yaita City, Tochigi Prefecture, an area blessed with clear and abundant underground water and a truly pristine environment. It was founded in 1874 and has been brewing sake under the brand name "Juichi Masamune" (十一正宗) for more than 140 years. Other brands are Takahara (たかはら) and Shojinzawa (尚仁沢). Under its fifth-generation brewmaster, Morito Yasuo (森戸康雄), the brewery has skillfully succeeded in combining old traditions with the latest brewing technology. Morito Brewery offers tours to visitors. Please call beforehand for a reservation.