Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Hitakami Yasuke Junmai Ginjo
Hitakami Yasuke Junmai Ginjo
Class: Junmai Ginjo
Rice: Kura no Hana
Rice-Polishing Ratio: 50%
Brewery Location: Miyagi
Food Pairings: White-Fleshed Fish, Shrimp, Shellfish, Squid and Octopus Dishes, Sushi.
Tasting Notes: Hitakami sake are highly sought after by top sushi chefs in Japan for their careful consideration and decades of practice with precisely what kinds of sake will match best with seafood and sushi - especially the difficult-to-pair white fleshed fish or delicately sweet ingredients and vinegars used in high end restaurants. Yasuke displays a restrained yet nuanced aromatic profile, and soft, elegant flavor characteristics that protect the delicacy of white fish and the freshness of vinegared silver fish, the maturity of red akami, and even the full body of conger eel. Crisp, dry, and delicious at any temperature. The name Yasuke is old slang for Sushi, used in the red-light districts and Kabuki theatre houses of Meiji-era Japan long ago.
Size: 720ml
Location: NY NJ Distribution
Brewery: Hirako Shuzo
Founded: 1861
Profile: Hirako Shuzo was founded in Ishinomaki City, a port town in Miyagi Prefecture in 1861, by branching out from Kikunotsukasa Shuzo in Iwate Prefecture. Ishinomaki City is located at the mouth of the Kitakami River that runs through the northeastern part of the country. It is home to the Kinkazan Fishing Grounds, one of the three major fishing grounds in the world, where warm and cold currents meet. Based on such regional characteristics, Hirako Shuzo continues its pursuit to produce elegant sake with a moderate aroma that would be paired perfectly with seafood and sushi.
