Brewery: Akebono Shuzo
Rice: Gohyakumangoku, Kamenoo, Yume no Kaori
SMV: +2.0, Acidity: 1.6
Luscious, flavourful, hints of sweetness, balanced. In sake brewing, when building the mash there is a process called San-Dan-Jikomi (three stage brewing) where the koji and kakemai (steamed sake brewing rice) are added in 3 steps over the course of 4 days. While normally the kakemai of all 3 steps would consist of a single rice varietal, Akebono Shuzo had other ideas. On the first day, Gohyakumangoku is used, but on the second they add Kameno Oo sake rice to increase umami and crispness. Then on the third day, Yume no Kaori sake rice is used to soften and sweeten the flavor. After the brewing stage is completed, Akebono Shuzo also rests the sake in freezing temperatures. The resulting sake is soft and layered, with a plump yet crisp flavor.