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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.
Asabiraki is brewed in Iwate Prefecture in the Tohoku region.
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.”
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