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Asabiraki “Yumeakari”
Asabiraki “Yumeakari” front label
Asabiraki “Yumeakari” Thumbnail
Asabiraki “Yumeakari” front label Thumbnail
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Asabiraki “Yumeakari”

Iwate prefecture

$48.00
Email me when available
$48.00

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
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Asabiraki “Yumeakari” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Asabiraki “Yumeakari” - Iwate prefecture

Asabiraki is made in Iwate prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Pear

    Pear
  • Lemon

    Lemon

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi
  • Seafood

    Seafood

Asabiraki

Founded by a seventh-generation samurai turned merchant in 1871, the name Asabiraki comes from an ancient poem depicting an early morning boat journey symbolizing a new start. Their innumerable accolades are credited to Masahiko Fujio, their brewmaster since 1984. Preserving the skills of the Nanbu Toji Guild rooted in the region known for “pretty” sake with no off-flavors, his motto is “Always stick to the basics.” He has said, “Sake brewing is agriculture. We must not spare time and effort.” He’s also helped develop the prefectural sake rice called Ginginga, which is featured in some of Asabiraki’s products.

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Questions & answers

Customer reviews