Chrisbrz
Yuki no Bijin Akita Jun Ginjo
Yuki no Bijin Akita Jun Ginjo
Sake Brewing Company
Akita Brewing Company was established in 1919. The greatest feature of the company is its ability to brew sake throughout the year. With the latest equipment, we brew sake that is suited to each season. Our strength is that we can deliver freshly squeezed sake all year round, which can only be enjoyed during the season when new sake is available.
Company Profile
5-2 Narayama-Tomachi, Akita City, Akita Prefecture TEL 018-832-2818 https://www.osake.or.jp/kuramoto/02akitajozo.html
Sake quality information
Koji rice (raw material rice): Misato Nishiki Polishing ratio: 50% Produced in: Akita Prefecture □ Kake rice (raw material rice): Akita Sake Komachi/Gin no Sei Polishing ratio: 55%/50% Produced in: Akita Prefecture □ Yeast used: Kyokai No. 6 □ Alcohol level: 15 deg.
Sake Degree: -3.0 □ Acidity: 1.5
□ Amino Acidity：1.1 □ Aroma：Mild and moderate □ Taste：Clear and soft with sweetness and acidity
Japanese>English
Chrisbrz
https://akitanosake.net/smartphone/page23.html#yukinobijin
Chrisbrz
Soft mouth feel
Nice to drink on its own
Slightly tangy finish
Chrisbrz
A comfortable match with sashimi (salmon, scallop, toro), but intensifies the umami in uni.
Chrisbrz
□ Koji rice (raw material rice): Misato Nishiki Rice polishing ration: 50% Origin: Akita Prefecture
Chrisbrz
Kakemai (raw rice): Akita Sake Komachi / Gin no Sei
Seimaibuai: 55%/50%
Origin: Akita Prefecture
Chrisbrz
Yeast used: Kyokai No. 6
Alcohol content: 15%
Nihonshudo : -3.0
Acidity: 1.5
Amino acidity: 1.1
Chrisbrz
Scent: Gentle and modest
Taste: Clear and soft sweetness and sourness