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Description
Kuribayashi Brewing & Co., a member of Akita's celebrated NEXT5 collective, produces this Yamahai Honjozo using the yamahai fermentation method, which cultivates wild lactic acid bacteria to develop a naturally bold acidity and layered umami. Brewed in Misato Town, renowned for its abundance of natural springs, the sake draws on soft groundwater from 25 meters below the surface. The kangarikara (super-dry) profile adds a bracing finish that balances the depth characteristic of yamahai Akita sake.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Grilled Eel
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Saikyo-zuke Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine