Akitabare “Daiginjo”
Akitabare “Daiginjo”
Light and fragrant, supple and smooth

Moonstone

Light and fragrant, with a clean and even finish. Supple and smooth for easy drinkability. It’s all here: fragrance, taste, balance and texture, in perfect harmony.

Akita Prefecture

Tohoku

Akitabare “Daiginjo”
Akita Brewing Company

Akita Brewing Company

Akita Prefecture

map-akita

Akitabare is brewed in the northern Tohoku region, in an area with the highest per-capita sake consumption in Japan. The brewery takes pride in its traditional methods, allowing fermentation to proceed at low temperatures for up to 25 days before pressing. The result is a family of clean, pared-down sakes with excellent balance and structure. Much of the work is done by hand in small lots, and some of the equipment has been in continuous use for nearly a century.

Akitabare “Daiginjo”

Technical Specifications

Classification: Daiginjo
Rice variety: Gin no Sei
Yeast: Akita Yukiguni
Brewing method: Sokujo

50%

polishing ratio

15.5%

alcohol

1.2–1.3

acidity

+2.0

SMV


Serving recommendations

With its delicate aroma and smooth texture, goes especially well with eggs and white fish. Complements Mediterranean and Italian cuisine.

Restaurant & Retail Guides

Where to find Akitabare “Daiginjo” in the U.K.

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