- ‘Akita style kanjikomi’ sake brewing begins with the arrival of winter, and be at its peak when it gets most cold. During this cold and snowy period, the air is purified, and the snow surrounded brewery is able to maintain ideal room temperature for making sake. This results in great tasting sake.
Azakura is a well-established brewery, founded in 1886 in a snow deep city of Yokote, Akita, where it is famous for snow huts.
Using only rice locally produced in Akita, Azakura’s sake is a harmony of splendid aroma and mild taste. The pleasant flavor is never sedated.
Azakura’s sake is made by ‘Akita style kanjikomi’, a low-temperature slow fermentation process, and use only choicest materials.
It is the blessed surrounding natural climate and the brewer’s passion in sake making that builds our history of over 120yrs. Passed on over the years, Tōji’s dynamic yet elaborate sake making skill is a form of art.
‘Sake that delivers brewers’ spirit to consumers’ – Azakura’s sake has always been made under such a concept.
With all our soul put into it, Azakura’s sake is timeless.
Kanjikomi Junmai Daiginjo GenshuA precious Akita grown sake-rice, ‘Misatonishiki’, is 68% milled away to make this Jyunmai Dai Ginjyō-shu Genshu (undiluted sake). It is premium sake complete with mellow aroma, explosive flavor and a refreshing aftertaste.
- Rice Polishing: 38%
- Alcohol: 16%
- Price：1800ml / 10,500yen 720ml / 5,250yen
Kanjikomi DaiginjoThis Dai Ginjyō-shu is made using 100% ‘Akita Sake-Komachi’ rice, which is 60% milled away. It is characterized with refined aroma and mouth spreading flavor.
- Rice Polishing: 40%
- Alcohol: 16%
- Price：1800ml / 5,613yen 720ml / 3,372yen
Kanjikomi Junmai GinjoThis Jyunmai Ginjyō-shu is made using 100% ‘Akita Sake-Komachi’ rice, which is 55% milled away. ‘Hanakomachi Kōbo,’ the new sake yeast used for fermentation, brings out splendid aroma and gives a mild taste to the sake.
- Rice Polishing: 45%
- Alcohol: 14%
- Price：1800ml / 3,927yen 720ml / 2,240yen 300ml / 727yen