| Brand | Akagisan |
| Region | Gunma, Japan |
| Spirits Type | Sake |
| Spirits Style | Sparkling Junmai |
| ABV | 11% |
Product details
Akagisan Junmai Sparkling Sake is a refreshing and effervescent sake crafted with 100% premium rice from Gunma Prefecture, Japan. This junmai sparkling sake offers a delicate balance of natural sweetness and crisp acidity, enhanced by its gentle bubbles. Brewed using traditional methods, it highlights the purity of rice and water sourced from the iconic Mount Akagi region, ensuring a clean, smooth taste. Ideal as an aperitif or paired with light dishes, Akagisan Junmai Sparkling Sake delivers a celebratory and versatile drinking experience.
Rice: Gohyakumangoku | Polishing Ratio: 60%
This Japanese-style champagne-like carbonated Junmai sake combines refreshing bubbles with a slightly sweet yet robust Junmai flavor. On the palate, this sparkling junmai presents a balance of gentle sweetness and vibrant acidity, with notes of green apple, pear, and a hint of citrus.
Its light, refreshing texture complements a wide range of dishes. For the best food pairings, try it with fresh seafood like oysters, sushi, or sashimi, as the sparkling nature and clean finish enhance the flavors of the ocean. It also pairs beautifully with light appetizers like salads, tempura, or cheese platters, making it a versatile option for various dining experiences.
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.
The process of 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.
