Akita Komachi means “beauty of Akita” and is both a reference to the fair ladies for which the region is known as well as its cherished local rice of the same name.

Tasting notes

This daiginjo has upfront notes of white pepper that fade into dried apricot and melon. It should be served chilled and complements French and New American cuisine, as well as sushi and sashimi.

Technical notes

Seimaibuai: 35% Nihonshudo: +2.0 Acidity: 1.5 Amino Acidity: 1.1 Rice: Akita Sake Komachi Yeast: Special House Yeast Shubo Method: Sokujo Pressing: Yabuta Filtration: SF Filter Pasturization: Once