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Akagisan Junmai Ginjo 720ml

$29.99
Akagisan Junmai Ginjo 720ml
We were tasted on a few smaller, artisanal Sake producers searching for some incredible price-quality buys, and Akagisan was one of our winners. Akagisan is located in central Japan in the Gunma Prefecture, one of only 8 land-locked prefectures in Japan out of 47. Though it is not the oldest brewery we have worked with, Akagisan still has a rich history. In 1875 Katsuyoshi Kondo founded a small brewery in the village of Tanaka Ya, choosing to make dry Sake using water from a spring located under Mt. Akagisan. For their Sake, they use an heirloom variety called Gohyakumangoku that has gained popularity over the past 20 years. It is a smaller stalkier rice plant that produces very large grains that are easily polished down and sometimes referred to at the Yokozuna of the East, loosely translating to the Champion of the East because it originated in Niigata prefecture in Eastern Japan. This Sake is a Junmai Ginjo, like a Junmai Daiginjo; it is made with only rice and water, but with a different polishing ratio around 60% where Junmai Daiginjo will go as low as 30% or more; Akagisan is polished to 50%. Junmai Ginjo is drier than Junmai Daiginjo and is a very clean style of Sake that goes very well with food, and the few Sushi Chefs we know prefer Junmai Ginjo for this reason. At first glance, Akagisan is very elegant and clean, almost Chablis-like in its mineral purity, with saline and seashells leading to white flowers and slightly exotic mango and banana notes. The palate is clearly on the drier side and very clean with notes of cherry, minerals, and malty rice, showing a very silky texture, finishing on a peppery note with a touch of sweetness that brings harmony to it all. It is an excellent and versatile sake, pairing well with many kinds of seafood and meat, working well throughout any stage of a meal. There is very little of this brought into the USA, and we took all we could from our supplier, giving us some of the only bottles available. Akagisan is a great sake for both the beginner, the value seeker, and even the experienced.

Akagisan Junmai Ginjo 720ml

Akagisan Junmai Ginjo 720ml

$29.99
$29.99

We were tasted on a few smaller, artisanal Sake producers searching for some incredible price-quality buys, and Akagisan was one of our winners. Akagisan is located in central Japan in the Gunma Prefecture, one of only 8 land-locked prefectures in Japan out of 47. Though it is not the oldest brewery we have worked with, Akagisan still has a rich history. In 1875 Katsuyoshi Kondo founded a small brewery in the village of Tanaka Ya, choosing to make dry Sake using water from a spring located under Mt. Akagisan. For their Sake, they use an heirloom variety called Gohyakumangoku that has gained popularity over the past 20 years. It is a smaller stalkier rice plant that produces very large grains that are easily polished down and sometimes referred to at the Yokozuna of the East, loosely translating to the Champion of the East because it originated in Niigata prefecture in Eastern Japan. This Sake is a Junmai Ginjo, like a Junmai Daiginjo; it is made with only rice and water, but with a different polishing ratio around 60% where Junmai Daiginjo will go as low as 30% or more; Akagisan is polished to 50%. Junmai Ginjo is drier than Junmai Daiginjo and is a very clean style of Sake that goes very well with food, and the few Sushi Chefs we know prefer Junmai Ginjo for this reason. At first glance, Akagisan is very elegant and clean, almost Chablis-like in its mineral purity, with saline and seashells leading to white flowers and slightly exotic mango and banana notes. The palate is clearly on the drier side and very clean with notes of cherry, minerals, and malty rice, showing a very silky texture, finishing on a peppery note with a touch of sweetness that brings harmony to it all. It is an excellent and versatile sake, pairing well with many kinds of seafood and meat, working well throughout any stage of a meal. There is very little of this brought into the USA, and we took all we could from our supplier, giving us some of the only bottles available. Akagisan is a great sake for both the beginner, the value seeker, and even the experienced.