Description
In sake brewing, the San-Dan-Jikomi method, or three-stage brewing, is a meticulous process where Koji and Kakemai (steamed brewing rice) are added in three steps over four days. Typically, a single rice varietal is used throughout, but Akebono Shuzo takes a unique approach. On the first day, they use Gohyakumangoku, known for its clean, light profile. On the second day, they incorporate Kameno Oo, adding depth, umami, and crispness. Finally, on the third day, they introduce Yume no Kaori, which softens and sweetens the sake. After fermentation, the sake is rested at freezing temperatures, resulting in a sake that is soft, layered, and beautifully balanced—plump yet crisp.
Nestled in the Aizubange Valley, Akebono Shuzo is surrounded by cold winters and pristine rivers, an environment perfect for sake brewing. The region thrives on rice cultivation, and in honor of its terroir, the brewery exclusively uses 100% locally grown sake rice. Their unwavering commitment to quality is evident in their meticulous approach—all equipment is hand-cleaned and dried at high temperatures, and even machine cloths are boiled for purity. This dedication ensures a pure, refined sake, designed to complement and enhance any meal.
Additional information
| Brand | Tenmei Junmai |
|---|---|
| CLASS | Junmai |
| SIZE | 720 ml |
| BREWERY | Tenmei |
| Prefecture | Fukushima |
| Rice | Yamada Nishiki |
| Alcohol | 16% |
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