Asabiraki “Yumeakari”
Iwate prefecture
Who knew table rice could do this?
The brewers at Asabiraki believe rice that is good for eating is good for sake making too. As it turns out, they’re on to something. This sake is brewed using Hitomebore rice, which is often used for sushi rice. This sake is nothing like sushi though. It has a comfortable citrus aroma that continues in to the flavor. There are some notes of stone fruits, think mandarin or apricot, that leave you feeling zesty!
Characteristics
| Brand | Asabiraki |
| Brewery | Asabiraki |
| Category | Junmai Ginjo |
| Subcategory | N/A |
| Taste Profile | Light & Sweet |
| Rice variety | Ginginga |
| Yeast variety | N/A |
| Alcohol | 14.5% |
| RPR | 55% |
| SMV | -1.0 |
| Acidity | 1.3 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Asabiraki is made in Iwate prefecture in the Tohoku region.