Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Zaku “Asahi”
Zaku “Asahi” Thumbnail
Sold out

Zaku “Asahi”

Mie prefecture

$47.00
Email me when available
Sign in to save for later
$47.00
Email me when available
Sign in to save for later

New rice, great taste

This sake uses Asahimai rice which has been gaining popularity due to its suitability for brewing. This sake is a testament to the brewers’ skill, as it won first place in the Junmai Daiginjo category at the “Sake Competition 2019.” A luscious aroma falls into a fresh, citrus acidity. Notes of steamed rice and cotton candy push this toward the rich and sweet side in the best way.

Characteristics

Brand Zaku
Brewery Shimizu Seizaburo Shoten
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Sweet
Rice variety Asahimai
Yeast variety Association No. 1901
Alcohol 16.00%
RPR ? 50%
SMV ? N/A
Acidity ? N/A
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Zaku “Asahi” is cold (40-60°F) or room temp (70°F).
  • Recommended
  • Not Recommended

Region

Zaku “Asahi” - Mie prefecture

Zaku is made in Mie prefecture in the Kinki region.

Taste Metrics

Taste metrics not available for Zaku “Asahi”

Tasting Notes

  • Apple

    Apple

  • Pear

    Pear

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • Veggies

    Veggies

Shimizu Seizaburo Shoten

Shimizu Seizaburo Shoten was founded in 1869 near the Suzuka Mountains. The area was thriving with breweries but this is the last one left. Led by a toji who was born and raised in the area, the brewers choose to create their sake in a more natural way. They focus on small batch starters with all koji made by hand. They also put their sake through a much longer fermentation period than normal in order to achieve a more delicate and fragrant aroma. With 100% effort put into every batch, the brewers create wonderful sake with no regrets.

Learn more

Customer reviews