Katsuyama “Akatsuki”

The rice mash used to make “Akatsuki” was removed with a high-tech centrifuge. That complex process is reflected in the complexity of the sake. Prepare yourself for a mixture of pleasant earthen and peachy scents that precede a playful acidity. The result is a well-balanced, off-dry junmai daiginjo you can pair with Western and Eastern cuisines. Refreshing and provocative, it turns any night extraordinary.