Asabiraki’s brewmaster has won gold medals 12 years in a row at the National New Sake Competition. Suijin is of equal caliber. With a name meaning “Water God,”Suijin is powerful and smooth, like a water dragon coursing through a river. Suijin's dry profile elevates any dish, making it the perfect sake to serve during any occasion. Try warming it up during cold days or chilling it for those hot summer days.
Asabiraki is made in
Preserving the skills from Nanbu Toji (one of the three groups of professional brewing masters from over 300 years ago), Mr. Fujio has been engaged in sake-making for 50 years since he was 18. Because Yamadanishiki, the most suitable rice for sake, wasn’t available in Iwate prefecture, he has researched varieties of rice that are grown in regions with similar cold climate and developed Ginginga rice which has incredibly refreshing aroma and light mouthfeel when polished down to 50%. He has been designated as a traditional skilled worker by the government. His motto is “sake making is agriculture. Stay with the basics and do not cut corners.”
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