Heaven of Tipsy Delight
Unusually for a daiginjo, “Suirakuten” is aged in the bottle for up to two years, developing a rarefied, multihued flavour. Gentle yet strong, unassuming but proud, a masterpiece of the brewer’s art.
Akita Brewing Company
Akita Prefecture
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.
Technical Specifications
Classification: Daiginjo
Rice variety: Yamadanishiki
Yeast: Association No.1801
Brewing method: Sokujo
40%
polishing ratio
15%
alcohol
1.1–1.2
acidity
±0
SMV
Serving recommendations
Best served cool at 15°C and allowed to warm to room temperature. Perfectly poised and balanced, “Suirakuten” pairs best with simply prepared dishes that let the sake come to the fore. An ideal kaiseki companion. Refrigerate after purchase.
Restaurant & Retail Guides
Where to find Akitabare “Suirakuten” in the U.K.
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