Asabiraki “Kyokusen”
Iwate prefecture
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 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Asabiraki is made in Iwate prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Melon
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Plum
Recommended Pairing
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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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