Akitabare “Suirakuten”
Akitabare “Suirakuten”
Multi-hued, delicately aged, a rare find

Heaven of Tipsy Delight

Unusually for a daiginjo, “Suirakuten” is aged in the bottle for two years, developing a rarefied, multi-hued flavour. Gentle yet strong, unassuming but proud, a masterpiece of the brewer’s art.

Akita Prefecture


Akita Brewing Company
Akita Brewing Company

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.

Akitabare “Suirakuten”

Technical Specifications

Classification: Daiginjo
Rice variety: Yamadanishiki
Yeast: Association No.1801
Brewing method: Sokujo


polishing ratio







Serving recommendations

Best served cool at 10–15°C and allowed to warm to room temperature. Perfectly poised and balanced, “Suirakuten” is a versatile dinner sake, making everything it accompanies taste better. Refrigerate after purchase.

Restaurant & Retail Guides

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

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