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Asabiraki “Kyokusen” Junmai Daiginjo, standing in front of a product box
Asabiraki “Kyokusen” Junmai Daiginjo, lying inside a product box
Asabiraki “Kyokusen”
Asabiraki “Kyokusen” Junmai Daiginjo, standing in front of a product box Thumbnail
Asabiraki “Kyokusen” Junmai Daiginjo, lying inside a product box Thumbnail
Asabiraki “Kyokusen” Thumbnail

Asabiraki “Kyokusen”

Iwate prefecture

$247.00  $260.00
$247.00
Quantity
- +
$247.00

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

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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