Akitabare Koshiki Junzukuri

Akitabare Koshiki Junzukuri


Region: Tohoku

Rice: Gin no Sei

Style: Junmai

ABV: 15%

Akitabare is brewed in the northern Tohoku region, in an area with the highest per-capita sake consumption in Japan. The brewery takes pride in its traditional methods, allowing fermentation to proceed at low temperatures for up to 25 days before pressing. The result is a family of clean, pared-down sakes with excellent balance and structure. Much of the work is done by hand in small lots, and some of the equipment has been in continuous use for nearly a century.

Koshiri Junzukuri is a Junmai style sake made from Gin no Sei rice, it's crisp and clean with delicate citrus and lightly floral aromas and a silky but dry mouthfeel.