| Brand | Akagisan |
| Region | Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai Ginjo |
| ABV | 15% |
Product details
Akagisan Junmai Ginjo Sake is a meticulously crafted Japanese sake hailing from the pristine waters at the foot of Mount Akagi. This sake embodies the traditional brewing techniques passed down through generations, ensuring each bottle represents quality and craftsmanship. Made from premium rice polished to perfection and fermented with the pure, crisp water of the Akagi region, Akagisan Junmai Ginjo offers a refined and elegant drinking experience. The clear, sleek bottle design reflects the purity and sophistication of the sake within, making it an ideal choice for both special occasions and everyday enjoyment.
Rice: Gohyakumangoku | Polishing Ratio: 50%
Akagisan Junmai Ginjo delights the palate with its harmonious blend of flavors and aromas. On the nose, it presents a delicate bouquet of floral and fruity notes, including hints of white flowers, green apple, and pear. The first sip reveals a smooth, silky texture, balanced by a subtle sweetness and a crisp, clean finish. The nuanced flavors of melon, lychee, and a touch of umami create a refreshing and well-rounded profile that lingers gracefully on the tongue. This sake's refined complexity makes it a standout among junmai ginjo varieties.
To fully appreciate its exquisite qualities, it is best enjoyed slightly chilled, between 10 and 15 °C (50 and 59 °F). Akagisan Junmai Ginjo pairs wonderfully with various dishes, including sushi, sashimi, grilled seafood, and lightly seasoned vegetables. For an elevated experience, try pairing it with fresh oysters or creamy cheeses.
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. 
