The rice "Yamada nishiki" having the best grade produced in Mirai, Hyogo was polished into 35%.
After fermented slowly and carefully, it was separated into sake and sake lees by centrifugal separation (Enshin shibori) method at low temperature. It can extract only Umami essence of rice. You can enjoy mellow, pure and beautiful sake texture.
Akatsuki is a word that means "new dawn" and "sunrise" because this sake is a new modern style. This is the essence of Nihon shu, representing only 8% of the must after filtering. The sweet, rich scent and round, full-bodied mouth are appreciated with extreme clarity. Combining a high level of perfection with a delicate balance of flavors and aromas, this sake expresses a high-end umami. The Gonzenshu Akatsuki is very pale yellow, and on the nose, attention is immediately captured.
This Gozenshu is rather masculine, very mineral, of a great complexity.
The aroma is subtle and discreet and the first nose is very fresh. You will notice very floral notes (lily of the valley), green apple granny-smith accents (freshness of the green apple when you eat it), pineapple, green anise, citrus fruit, peach, Muscat, banana, or even straw notes.
The nose is powerful, concentrated, and the aromatic sources marked. Relatively mineral, saline, blind close to the Meursault. We like the aromatic length in the mouth that lasts 2 to 3 min, the intensity, the developed power (phenomenal and without power of alcohol), the notes of wild berries, the great richness, the very beautiful balance, the surprising harmony , the high purity, the delicacy of the texture, the very pleasant acidity, the very fine bitterness (sometimes a rather mirabelle side) the great fluidity, the fleshy, spicy and mineral finish.
A fabulous vintage !
Our perfect combination : by diluting it with champagne (20% Akatsuki - 80% champagne), the result is absolutely surprising, the champagne takes the taste and the aromas of a vintage!
It is almost impossible to detect the presence of Gozenshu Akatsuki.
For connoisseurs of Japanese gastronomy, you can even dip your hands in the Gozenshu Akatsuki and immediately make your onigiri (rice balls), perfuming them so divinely.
You can also soak a cloth of this nectar and wrap for 72 hours a beautiful rib of beef for which you prefer a sweet cooking, just medium rare done.
Another amazing suggestion is to empty the first water of a good oyster and pour a cap of Akatsuki. Rinse mouth with Gozenshu and enjoy immediately. The result is perfect, the iodine of the oyster and the Gozenshu remain perfectly in the mouth with a disconcerting length, extremely pleasant and balanced.
