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

Tohoku

Akita Brewing Company
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 “Suirakuten”

Technical Specifications

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

40%

polishing ratio

15–16%

alcohol

1.1–1.2

acidity

±0

SMV


Serving recommendations

Best served cool at 10–15 degrees 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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