720ml, 17% ABV
This sake can be consumed for up to two weeks, refrigerated, once opened!
This ginjō sake provides a complex taste: a dry, rich, savory palate, coupled with high acidity, and a lingering refined finish. Slow-brewed, made with self-cultivated organic rice. Unpasteurized, unfiltered, undiluted.
Akishika Shuzo is a 100% pure sake brewery, which stands out for its ambition to cultivate all the organic rice for their sake by themselves. Akishika's sake is medium bodied, flavorful, complex and layered. Ginjo and Junmai Ginjo Ginjo (吟醸) is premium sake that uses rice that has been polished to at least 60 percent. It is brewed using special yeast and fermentation techniques. The result is often a light, fruity, and complex flavor that is usually quite fragrant. It’s easy to drink and often served chilled.
Junmai (純米) is the Japanese word meaning “pure rice.” This is an important term in the world of sake, as it separates pure rice sake from non-pure rice sake. Junmai is brewed using only rice, water, yeast, and koji — there are no other additives, such as sugar or alcohol.