Akebono Shuzo | Yamahai Tokubetsu Junmai
Homura Yamahai
Tokubetsu means “special,” indicating either a specially selected rice or a specific brewing technique. The older, traditional Yamahai method allows wild lactic acid bacteria to develop naturally, leading to bolder, earthier flavors and often higher acidity. It gives the sake a fuller body with pronounced umami. Homura means “flame” in Japanese, referring to the intensity or richness of this sake’s flavor.
Sake type: Yamahai Tokubetsu Junmai
Rice type: Kame no O
Polishing: 55%
Alcohol percentage: 16%
Prefecture: Fukushima
Content: 720 ml
Tasting notes: The nose reveals various aromas, including honey-roasted nuts, grains, and breakfast cereals. The flavor evokes apple strudel, cinnamon rolls, and lemon glaze.
Recommended pairing: Given this sake’s complexity, it pairs beautifully with grilled, roasted, and braised dishes, especially comfort foods and grilled meats. The deep umami profile also complements rich, savory dishes like miso soups, tempura, and mushroom-heavy dishes.
Serving temperature: Best served either chilled (5–10 °C) for freshness or gently warmed (up to 40 °C) to highlight its depth.
Akebono Shuzo, founded in 1904, is a highly respected sake brewery located in the Aizu region of Fukushima Prefecture. The brewery is situated in the Aizubange area, renowned for its extreme seasonal temperature shifts and pristine natural surroundings. This environment provides ideal conditions for sake production, especially for Akebono’s Tenmei series. The current owner, Kouichi Suzuki, is a fourth-generation brewer—and the first man to lead the brewery. Before him, his mother, grandmother, and great-grandmother all served as heads of the brewery.