Tenmei Junmai
Tasting Notes
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, Gohyakumangokuis used, but on the second they add Kameno Oo sake rice to increase umami and crispness. Then on the third 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 temperatures. The resulting sake is soft and layered, with a plump yet crisp flavor.
Overview
Food Pairings: Meat dishes
Specifications
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: Kojimai 60% / Kakemai 65%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
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, Gohyakumangokuis used, but on the second they add Kameno Oo sake rice to increase umami and crispness. Then on the third 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 temperatures. The resulting sake is soft and layered, with a plump yet crisp flavor.
Overview
Food Pairings: Meat dishes
Specifications
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: Kojimai 60% / Kakemai 65%
ABV: 16%
Size: 720ml
Brewery Profile
Trade Resources
Specification Sheets & Bottle Images
Tasting Notes
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, Gohyakumangokuis used, but on the second they add Kameno Oo sake rice to increase umami and crispness. Then on the third 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 temperatures. The resulting sake is soft and layered, with a plump yet crisp flavor.
Overview
Food Pairings: Meat dishes
Specifications
Class: Junmai
Rice: Yamada Nishiki
Rice-Polishing Ratio: Kojimai 60% / Kakemai 65%
ABV: 16%
Size: 720ml