| Brand | Akagisan |
| Region | Gunma, Kanto, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Daiginjo |
| ABV | 16-17% |
Product details
Akagisan Centrifugal Extraction Junmai Daiginjo Kurobi is a masterpiece of precision and elegance, crafted using an innovative centrifugal separation process. Unlike traditional pressing methods, this technique employs centrifugal force at 3,000 revolutions per minute to gently separate the sake from the lees, preserving the purest essence of the brew. This pressure-free extraction mimics the refined qualities of Shizukuzake (drip sake), ensuring unparalleled clarity and purity in every bottle.
The sake is brewed with Yamada Nishiki rice, meticulously polished to an exceptional 35%, allowing the natural flavors and aromas to shine through. The result is an exquisitely smooth and aromatic junmai daiginjo with a delicate balance of umami and sweetness. Akagisan Kurobi is the ultimate expression of craftsmanship, ideal for savoring on its own or as a perfect pairing with fine cuisine, offering a sublime experience for the sake of connoisseurs.
Rice: Yamada Nishiki | Polishing Ratio: 35%
Delicate and aromatic, this sake offers a luxurious balance of mellow umami and subtle sweetness. Crafted with a pressure-free extraction, it delivers the elegance of Shizukuzake.
Akagisan Kurobi Junmai Daiginjo pairs beautifully with delicate dishes that highlight natural flavors. Sashimi, sushi, steamed fish, or lightly seasoned vegetables complement the sake’s smooth umami and gentle sweetness. Soft cheeses like Brie or Camembert create a unique harmony with its refined aroma. This versatile pairing enhances the elegance of any dining experience.
In the 8th year of the Meiji era (1875), the founder Kamekichi Kondo started a sake brewing business under the name "Tanakaya" in Omama Town, Gunma Prefecture, using the underground water from Mount Akagi as the brewing water, adhering strictly to producing dry sake. Due to its location at the foot of Mount Akagi, the sake was launched under the name "Akagi." Later, it was renamed "Akagi Masamune," and in the third generation, because of a love for the moon, it was renamed "Akagiyama" to match the famed moon over Mount Akagi. The brewing water from the foot of Mount Akagi is ideally suited for producing light and dry sake. Locally, it is fondly referred to as "Men's Sake Akagiyama Dry" when warm and "Akagiyama Namachozo Sake" when chilled.
Making sake involves polishing brown rice, washing white rice with Akagisan underground water, steaming it for 40–60 minutes, inoculating it with koji mold, fermenting it with yeast, and separating it into new sake and sake lees. The filtered sake is heat sterilized at around 65°C, pasteurized, and stored for half a year. After blending, filtration, and adding water, the sake is bottled, cooled, and shipped.
