Brewery: Azakura Shuzo
Founded: 1886
Azakura has been using good water and specially selected sake rice. They have a strong fan base within the prefecture and outside as well. They have been using new types of yeast and rice to improve their quality. Their sake tend to have a solid umami and a clean aftertaste. By changing the sake rice, the difference is quite noticeable, especially with the products above Junmai has juicy and fruity flavors.
AKITA
A Junmai Ginjo using the rare Omachi, and Akita Yukiguni UT-1 yeast that is known for it's long shelf life. Omachi is known for giving sake a robust body and an elegant sweetness and tartness. Omachi sake starts with a sweet and umami flavor, then transitions into an expansive aroma and finished with a slight bitterness and clean acidity. However by using the UT-1 yeast and brewing water from the brewery, this sake does not have the bitterness associated with Omachi. Just the fullness and fruitiness. Serve cold to taste acidity and the faint bitterness. Serve warmed to bring out the umami and pairs well with heavier flavored dishes.
Food Pairings: Yakitori, Unagi Kabayaki, Sukiyaki, Kakuni, Snapper cooked in soy sauce, Beef/Venison cooked in wine, Kiritanpo, Nara Pickles, Spicy Lotus Root.
Class: Junmai Ginjo
Rice: Omachi
Rice-Polishing Ratio: 50%
ABV: 17%
Size: 720ml
This sake is all about Akita Prefecture! Brewed using a locally developed yeast, and the brewery's own well water, as well as with Misato Nishiki sake rice - a hybrid of two famed varietals Yamada Nishiki and Miyama Nishiki developed by the Akita Prefectural Agriculture research Center in the early 2000s.Soft on the palate, full-bodied and semi-dry, this sake pairs well with a wide range of Japanese and western foods, and boasts a flamboyant melon aroma.
Food Pairings: Filefish with Liver Dressing, Foie Gras Terrine with Honey Sauce, Boiled Dumplings, Grilled Swordfish, Chinese-Style Steamed Chicken, Pork Belly Confit, Wild Vegetable Soup.
Class: Junmai Ginjo
Rice: Misato Nishiki
Rice-Polishing Ratio: 50%
ABV: 16.7%
Size: 720ml
Tasting Notes
Akita Sake Komachi is an original sake rice developed by the Agricultural Experiment Station of Akira prefecture aiming to be a quality sake rice like the Yamada Nishiki. This sake rice tends to produce sake that is clean and soft but Azakura has made a sake with a stronger body. Using Akita Yukiguni UT-2 yeast, suitable for storage at room temperature, this sake has a reserved aroma and a good balance between acidity and clean aftertaste. This sake is more reserved in the series of 3 sake. It is one that fits well with any cuisine.
Overview
Food Pairings: Baked White Asparagus and Prosciutto, Duck Confit, Mackerel Sashimi, Boiled Wild Vegetables, Boiled Chicken.
Specifications
Class: Junmai Ginjo
Rice: Akita Sake Komachi
Rice-Polishing Ratio: 50%
ABV: 17%
Size: 720ml
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