Asabiraki Kiwami is a sake that celebrates tradition and opulence. That's why it's dressed in a silk furoshiki (symbolizing a kimono), complete with a paper obi (a broad sash worn around the waist of a Japanese kimono).
This smooth junmai daiginjo uses the finest Yamada Nishiki rice polished down to 28%, resulting in a silky, smooth brew that has plenty of delicious umami. Unlike most sakes, which are mechanically pressed, this sake uses the fukurotsuri (bag hanging) method, a similar concept to free-run juice used in wine-making. Only the best of the brew ends up being expressed during this process, since it has the least amount of contact with bitter elements in the fermenting mash and lees.
Master brewer Masahiko Fujio only committed to making 156 bottles of Kiwami as the process required much of his energy and expertise.
- Junmai daiginjo
- Seimaibuai (rice kernel remaining): 28%, SMV: -4
- Brewed in Iwate, Japan
- 24 fl oz (720ml)
- 16% ALC/VOL