Sake

This elegant sake features a gentle, clean nose and smooth drinkability, with a flavor that expands into a soft and supple fullness. The superb balance of slightly dry and mild acid tastes and well-rounded aftertaste make it an excellent choice for meals prepared to bring out the best in carefully selected ingredients. It goes well with lightly flavored foods and also with seafood.

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[]SAKE COMPETITION 2015&2016 First Prize Winner of the Junmai Ginjyo Division                                                                                         []INTERNATIONAL WINE CHALLENGE 2016 Gold Winner                     []KURA MASTER 2017 Gold Winner. 2018 Platinum Award      
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This elegant sake features a gentle, clean nose and smooth drinkability, with a flavor that expands into a soft and supple fullness. The superb balance of slightly dry and mild acid tastes and well-rounded aftertaste make it an excellent choice for meals prepared to bring out the best in carefully selected ingredients. It goes well with lightly flavored foods and also with seafood.

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[]SAKE COMPETITION 2015&2016 First Prize Winner of the Junmai Ginjyo Division                                                                                         []INTERNATIONAL WINE CHALLENGE 2016 Gold Winner                     []KURA MASTER 2017 Gold Winner. 2018 Platinum Award     
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Brewed using the king of sake rice, Yamada Nishiki, polished down until just 50% of each grain remains, Katsuyama’s Ken is designed to go with food and can be sipped just as you would an excellent dry white wine. Aromatic, complex and with perfectly balanced acidity, it loves simply cooked white fish, risotto, pasta salads and delicate Japanese dishes.

'En' has a hint of sweetness and rice driven umami, with a short crisp finish of a nashi pear crunch. For optimum terroir expression, along with the local rice an indigenous Miyagi yeast strain is used with soft water sourced from water flowing from popular ski-resort mountain Izumigatake for a very Miyagi inspired representation.

A junmai daiginjo at the pinnacle of traditional sake brewing, it features a fruity aroma and distinct rich flavors. Of special note is that, unlike daiginjo sake made by adding alcohol, this sake has the true characteristics of a junmai daiginjo. The crisp and clean umami stands out clearly and lingers as a distinct aftertaste. It is an excellent choice for drinking with tuna sashimi, from fatty to medium fatty and red, and with salmon sushi or other flavorful foods. It also goes well with meat and meat dishes, whether prepared in Japanese or western styles, and other such foods that bring out the umami.

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[]2019 Kura Master First Prize

[]2018 Sake Selection Award First Prize

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This is sake with an elegant flavor unlike any other before it. The softly rich fragrance and plump, full-bodied taste are enjoyed along with extreme clarity. Combining a high level of perfection with a delicate balance of flavors and aomas, this top-class umami sake befits the Katsuyama worldview. Akatsuki is a word meaning a "new dawn" and "sunrise," as this sake is intended as a new modern style for the next generation of sake.

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[]Robert Parker::95/100
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A fruity aroma and rich taste evoking Japanese fine muskmelon, along with umami and its accompanying sweetness, make for a very drinkable sake. While ideal for those new to sake, the rich flavor also makes it well suited as an aperitif or starter drink, as well as just the right drink with sweet sauce meat dishes or tomato sauce stew.

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Light and complex mid-palate. Candy floss, polised, floral. Light bodied, dry.

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[]International Wine Challenge 2016 Bronze Winner           
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Light and complex mid-palate. Candy floss, polised, floral. Light bodied, dry.

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[]International Wine Challenge 2016 Bronze Winner           
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A junmai daiginjo at the pinnacle of traditional sake brewing, it features a fruity aroma and distinct rich flavors. Of special note is that, unlike daiginjo sake made by adding alcohol, this sake has the true characteristics of a junmai daiginjo. The crisp and clean umami stands out clearly and lingers as a distinct aftertaste. It is an excellent choice for drinking with tuna sashimi, from fatty to medium fatty and red, and with salmon sushi or other flavorful foods. It also goes well with meat and meat dishes, whether prepared in Japanese or western styles, and other such foods that bring out the umami.

A sake reminiscent of pourriture noble (noble rot) wines like Sauternes, Gen can be enjoyed in the same situations as such wines. It works as a dessert wine or after-dinner drink, while showing good affinity with foods such as sauteed foie gras, meat dishes with lightly sweet sauces made using Madeira, Marsala, or Port wine, with blue cheeses like Roquefort and Gorgonzola, or with gnocchi or pasta topped with blue cheese sauces. Drink it with ice or well chilled in a wine cooler.

This is sake with an elegant flavor unlike any other before it. The softly rich fragrance and plump, full-bodied taste are enjoyed along with extreme clarity. Combining a high level of perfection with a delicate balance of flavors and aomas, this top-class umami sake befits the Katsuyama worldview. Akatsuki is a word meaning a "new dawn" and "sunrise," as this sake is intended as a new modern style for the next generation of sake.