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Asabiraki “Kyokusen”

Asabiraki “Kyokusen”

Iwate prefecture

$260.00 
$260.00
$247.00 member price
Quantity
- +
$260.00

Flavors combine like old friends in this delicious Daiginjo

This sake is produced using a unique method in which the sake rice is hung from the ceiling to extract this Daiginjo drop by drop. The all natural method helps the sake retain its well rounded flavoring. Subtle brushes of sweet melon interplay with Umami, like old friends whose kind qualities enhance each other. Dry but smooth, with a crystal clearness when served chilled.

Characteristics

Brand Asabiraki
Brewery Asabiraki
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Ginginga
Yeast variety N/A
Alcohol 16.5%
RPR ? 40%
SMV ? +1.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

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

Region

Asabiraki “Kyokusen” - Iwate prefecture

Asabiraki is made in Iwate prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Melon

    Melon
  • Plum

    Plum
  • Plum

    Plum

Recommended Pairing

  • Seafood

    Seafood
  • Seafood

    Seafood

Asabiraki

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.”

Questions & answers

Customer reviews