"Akiagari" refers to sake brewed from winter to spring that has been aged until autumn,
resulting in a mellow, rich flavor profile with enhanced umami.
While it lacks a strict legal definition, the term is often used as a general name for autumn-aged sake.
While enjoying it chilled is great, serving it at room temperature highlights the rich umami of the rice and lets you fully appreciate its aged depth.
We also recommend enjoying it lukewarm or hot (kanzake) to savor its rich aroma and deep complexity.
This refers to "namazume-shu" (once-pasteurized sake), which undergoes heat pasteurization only once in the spring prior to storage, skipping the second pasteurization before bottling.
It offers a unique combination of fresh mouthfeel and smooth, aged mellowness.
Why not visit your local sake retailer to find your perfect bottle?
Enjoy these seasonal flavors,
available only in autumn, paired with autumn delicacies!
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Now That You Know, Let's Choose
