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Akita prefecture
Brewed using methods passed down within the brewery since ancient times, this sake utilizes Omachi rice from Okayama, a prefecture known as the best for this kind of rice. The green label reflects the flavor—light and calming—with sweet rice notes and a slightly drier finish. Aroma consists of fresh greens mixed with flowers, and a bit of a mineral quality. To be enjoyed any time, anywhere.
Seiden is made in Akita prefecture in the Tohoku region.
Melon
Flower
Mineral
Sushi/Sashimi
Seafood
Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of Akita Seishu. Akita Seishu came into being in 1913, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At Akita Seishu, they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.
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