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Asabiraki “Yumeakari”

Asabiraki “Yumeakari”

Iwate Prefecture


Who knew table rice could do this?

The brewers at Asabiraki believe rice that is good for eating is good for sake making too. As it turns out, they’re on to something. This sake is brewed using Hitomebore rice, which is often used for sushi rice. This sake is nothing like sushi though. It has a comfortable citrus aroma that continues in to the flavor. There are some notes of stone fruits, think mandarin or apricot, that leave you feeling zesty!


Category Junmai Ginjo
Subcategory N/A
Taste Profile Light & Sweet
Alcohol 14.5%
RPR ? 55%
SMV ? -1
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

Asabiraki “Yumeakari” - best serving temperature
  • Recommended
  • Not Recommended


Asabiraki “Yumeakari” - Iwate Prefecture

Asabiraki is brewed in Tohoku region.

Taste Metrics

Asabiraki “Yumeakari” - taste metrics

Tasting Notes

  • Pear |
  • Lemon
  • Testing Notes 1
  • Testing Notes 2

Recommended Pairing

  • Recommended Pairing 1
  • Recommended Pairing 2



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.”

Custom Reviews