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In sake brewing, when building the mash there is a process called San-Dan-Jikomi (three stage brewing) where the koji and kakemai (steamed sake brewing rice) are added in three steps over the course of four days. While normally the kakemai of all three steps would consist of a single rice varietal, Akebono Shuzo had other ideas. On the first day, Gohyakumangoku is used, but after resting on the second day, on the third day they add Kameno Oo sake rice to increase the umami and crispness. Then on the fourth day, Yume no kaori sake rice is used to soften and sweeten the flavor. After the brewing stage is completed, Akebono Shuzo also rests the sake in freezing tempreratures. The resulting sake is soft and layered, with a plump yet crisp flavor.
Food Pairings: Japanese Style Hamburger Steak / Fish and Chips / Sharp White Cheddar / Lamb with Mint Jelly / Meat Dishes
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: Kojimai 60% / Kakemai 65%
ABV: 16%
Size: 720ml
In sake brewing, when building the mash there is a process called San-Dan-Jikomi (three stage brewing) where the koji and kakemai (steamed sake brewing rice) are added in three steps over the course of four days. While normally the kakemai of all three steps would consist of a single rice varietal, Akebono Shuzo had other ideas. On the first day, Gohyakumangoku is used, but after resting on the second day, on the third day they add Kameno Oo sake rice to increase the umami and crispness. Then on the fourth day, Yume no kaori sake rice is used to soften and sweeten the flavor. After the brewing stage is completed, Akebono Shuzo also rests the sake in freezing tempreratures. The resulting sake is soft and layered, with a plump yet crisp flavor.
Food Pairings: Japanese Style Hamburger Steak / Fish and Chips / Sharp White Cheddar / Lamb with Mint Jelly / Meat Dishes
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: Kojimai 60% / Kakemai 65%
ABV: 16%
Size: 720ml