Yamagata Masamune Malola / 山形正宗 まろら

Yamagata Masamune Malola Junmai Ginjo is Japan’s first sake brewed using malo-lactic fermentation (MLF), a winemaking technique that converts malic acid into lactic acid, creating a softer and rounder flavor profile. Made with 100% Dewasansan rice, it offers a gentle aroma, smooth acidity, and a perfect balance of sweetness and umami. Its versatile structure makes it enjoyable chilled, warm, or even on the rocks. Designed as a refined food-pairing sake, Marola beautifully complements both Japanese and Western cuisine, particularly dishes like prosciutto, cheese, and seafood, bridging traditional sake craftsmanship with modern culinary versatility.