This genshu sake sets itself apart from the crowd with its creative brewing techniques.
After brewing this sake with a blend of different yeasts (Kyokai #9, and the local Fukushima Akira yeast), it is then aged for one year unpasteurized at freezing temperatures to expand the breadth of flavor. After a year has passed, it is then flash pasteurized so as to avoid changes to the taste, but to preserve the quality and stability of the sake.
The sake itself has a characteristic Akebono Shuzo flavor - firm and clean with a crisp finish - and it can be enjoyed at almost any temperature.
Pairs well with heavy flavours and oily dishes.