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 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.
#540 TENMEI JUNMAI GINJO
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.