This sake is the creation of legendary brewer Mr. Masahiko Fuijo. He brings his harmonious precision to play with this sake’s highly polished rice.When the rice mash is ready for pressing after fermentation, the brewers collect the drops from the rice bags only using gravity. Though this process takes longer, the brewers’ patience pays off with Asabiraki Junmai Daiginjo Sake’s layered aroma and nuanced umami flavor.
Asabiraki is brewed in Tohoku region.
Asabiraki
Iwate Prefecture
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.”