This is an ultra-premium shizuku sake from northern Akita Prefecture of Japan. This sake is composed of 100% Yamadanishiki rice and yeast association No. 1801 (or high-aroma-component-productive yeast). Akitabare Suirakuten Junmai Daiginjo uses gravity-pressed technique, and was aged for at least 2 years.
Akitabare Suirakuten Junmai Daiginjo’s rice polishing ratio is 40%, and acidity is 1.2. It carries joyful notes of peach and melon, and ends with a resolute finish. It’s best served at 55 degrees, and still drinkable when it’s warmed to room temperature.