Yamagata Masamune Junmai Ginjo Malola is a sake brewed by Yamagata Masamune Brewery in Yamagata Prefecture, Japan. It is a Junmai Ginjo sake, meaning that it is made with only rice, water, and koji mold, and has at least 50% milling rate for the rice.

Malola is a unique sake that is made using malolactic fermentation (MLF). MLF is a fermentation process in which malic acid is converted into lactic acid. This gives the sake a smooth and mellow taste.

Yamagata Masamune Junmai Ginjo Malola is made with Dewasansan rice, a local variety of rice that is known for its high quality. The rice is milled to a 60% extraction rate, which results in a refined and delicate sake.

Chardonnay like creaemy and oaky aroma with notes of green apple. On the palate, aa mellow and well-rounded texture with a distinctive acidity of apples and green pears.

Pairs well with pan-fried scallops with butter sauce, parma ham. It provides great pairing for both Western and Japanese dishes, and even desserts.

Enjoy chilled (8-12 degrees Celcius) or gently warmed up (35-40 degrees Celcius).