Akitabare is the kind of sake one can drink enjoyably for hours at a stretch. Its subdued, understated refinement evokes a sense of the northern province where it is meticulously brewed.
Akita Brewing Company
Akitabare is brewed in the northern Tohoku region, in an area with the highest per-capita sake consumption in Japan. The brewery takes pride in its traditional methods, allowing fermentation to proceed at low temperatures for up to 25 days before pressing. The result is a family of clean, pared-down sakes with excellent balance and structure. Much of the work is done by hand in small lots, and some of the equipment has been in continuous use for nearly a century.
Rice variety: Gin no Sei
Yeast: Akita Konno No.12
Brewing method: Sokujo
Goes best with seafood and vegetable dishes simply prepared, including tempura. Mild and dry, it also stands up quite well to spicy appetizers. Keep under refrigeration after purchase and serve cold.