Yamatoshizuku “Junmai Daiginjo”
Akita prefecture
Seafoods best friend
Made from Akita Sake Komachi rice specifically designed for growing in Akita. This sake is the one you want on the table when dining on lobster, crab, sashimi or yakitori. It even goes well with smoked cheese! The aroma has some soft lactic notes that don’t overwhelm, and leads gently into a flavor akin to roasted chestnut with full umami and toasted barley. Round, silky and elegant.
Characteristics
| Brand | Yamatoshizuku |
| Brewery | AKITA SEISHU CO., LTD. |
| Category | Junmai Daiginjo |
| Subcategory | Muroka, Genshu |
| Taste Profile | Rich & Dry |
| Rice variety | Akita Sakekomachi |
| Yeast variety | Association No. 10 lineage (M310) |
| Alcohol | 16.0% |
| RPR | 45% |
| SMV | -1.0 |
| Acidity | 2.0 |
Serving Temperature
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Recommended
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Not Recommended
Region
Yamatoshizuku is made in Akita prefecture in the Tohoku region.
Taste Metrics
Tasting Notes
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Muscat Grape
Recommended Pairing
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Seafood
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Meat
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Cheese
AKITA SEISHU CO., LTD.
Dewatsuru, Yamatoshizuku, Kariho and Seiden are all different brands of AKITA SEISHU CO., LTD.. AKITA SEISHU CO., LTD. came into being in 1865, and at one point was outputting high volumes of sake, but now they have refocused on brewing smaller batches of high-quality sake. The brewers put their efforts into creating junmai sake using the kimoto and yamahai method which enriches the flavor and aroma. At AKITA SEISHU CO., LTD., they know that in order to make delicious sake there must be unity between all the brewery workers. Every bottle they put out is the product of great trust and companionship, something worth investing in.
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
