Katsuyama Akatsuki 720ml
Size: 720 ml
Class: Junmai Daiginjo
Rice-Polishing Ratio: 35%
Brewery Location: Miyagi Prefecture
Food Pairings: Great with seafoods and lightly flavored meals
Tasting Notes: This is sake with an elegant flavor unlike any other before it. The softly rich fragrance and plump, full-bodied taste are enjoyed along with extreme clarity. Combining a high level of perfection with a delicate balance of flavors and aromas, this top-class umami sake befits the Katsuyama worldview. Akatsuki is a word meaning a "new dawn" and "sunrise," as this sake is intended as a new modern style for the next generation of sake.
This, won the 95-point Parker point.
“A Chablis-styled SAKE but with Grand Cru quality, the Katsuyama
AKATSUKI has Knock -out minerality that feels just like climbing a stony
mountain. It has great complexity, providing scents of flint, earth,
jam, citrus and peach. this SAKE is off-dry and perfectly balanced with
refreshing acidity, together with big structure and deep concentration.
It has a Prolonged meaty, spicy and mineral finish. A fabulous SAKE ! “
How to enjoy Katsuyama sake: Katsuyama sakes are best chilled ahead of time and drunk in a wine glass.
The greatness of Katsuyama sake cannot be appreciated adequately in ordinary sake cups.
If no wine glass is available, choose a tall, wide glass with thin rim, and fill it about one-third full.
Pour a little at a time so that the temperature does not become too warm while drinking.
Brewery: Katsuyama Supreme SAKE co.,Ltd (founded: 1688)
Established in 1688, Katsuyama is a sake brewery with a tradition of well over three centuries. It was created to brew the top-class sake enjoyed exclusively by the feudal lords of the Sendai Domain, founded by Japan’s most famous military commander and respected samurai, Date Masamune, and one of the three major fiefdoms of the era. To this day, Katsuyama carries on the reputation and tradition of its origins as a brewery for the lords.
Brewing only junmai-shu,the true mainstream sake, it is also the pioneer in creating sake with clean umami that goes well with any cuisine, a trend that is starting to take hold in the world of sake.
