Tenmei ´Brown Label’

Junmai Daiginjo, Fukushima, Japan

Few things are more beautiful than keeping traditions alive and Akebono Shuzo has been doing so for over a hundred years! This genshu sake—as in, made with little to no water added after pressing—was aged unpasteurized at nearly-freezing temperatures for a year to deepen the flavours and create an especially sumptuous mouthfeel. Leans slightly towards the savoury side with sweet coconut cream, canary melon, crispy wheat, a whiff of baking spice & a crisp finish. For your umami-rich proteins & fatty fishes, enjoy this versatile sake cold or gently warmed for a real nice time.