Akebono Shuzo | Kimoto Tokubetsu Junmai
Homura Kimoto
The Tenmei series, Akebono Shuzo’s flagship line, is highly regarded for its refined, layered flavors. The brewery’s dedication to transparency and purity is evident throughout production. They use locally grown rice and pristine underground water known as “Tatsumi,” contributing to the sake’s crystal-clear appearance and fresh taste.
Sake type: Kimoto Tokubetsu Junmai
Rice type: Yume no Kaori
Polishing: 65%
Alcohol percentage: 16%
Prefecture: Fukushima
Content: 720 ml
Tasting notes: Aroma of lychee, followed by earthy and umami-rich notes. The taste is smooth and transparent, with a sharp, dry finish.
Recommended pairing: Pairs well with dishes such as grilled meat or grilled fish; the light fruitiness can also complement subtler dishes like sushi or sashimi.
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.