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Asabiraki Sake Brewery
Product information
See the challenge

“WAKAZO” story

brand story

We take on the challenge of brewing new sake. This is a challenge because we think we are still “wakazo”, the young who are still growing. So, the new Wakazo sake is brewed by young “wakazo” brewers.

Thoughts on the product


Tradition passed down over 150 years is a treasure. Tradition becomes tradition only when it is passed on to the next generation. From now on, “new sake brewing” and “beliefs to keep on challenging new sake” will be remembered as our new traditions for the future.

About the design


You can see eyes on the label of the bottle. The design was inspired by the “glare posture” of Japanese Kabuki performers. The fierce eyes represent the challenge of brewing new sake while protecting the tradition of the past and looking ahead to the future.

About the taste


The acidity of this sake brewed with black koji gives a different impression from what is commonly imagined.
This sake is brewed by using black koji for shubo, the starter culture. Unlike the acid taste of lactic acid, it has a citrus-like acidity (citric acid) of black koji. Please savor the refreshing taste of junmai genshu brewed with Gin-otome rice produced in Iwate and black koji.

Pairing with food


Recommendations from Asabiraki’s brewer
with a Sake Diploma

With standard dishes

○Yellowtail teriyakiThe sake’s acidity goes well with sweet and strongly flavored yellowtail teriyaki and enhances the savoury taste.

○Sirloin steak with salt and wasabiThe meat flavor and wasabi’s refreshing taste enhance the acidity of sake and bring out the harmonious flavors.

○Sea squirt with sanbaizuThe savory, sweet and acid taste of sea squirts and the refreshing taste of sake make a perfect match!

With world cuisine

○Scallop and grapefruit carpaccioThe star of the dish is scallop but the pairing with grapefruit is worthy of a special mention.

○Tandoori chickenThe fruit-like aroma surprisingly matches well with Indian spices.

○Shrimp and avocado with aurora sauceThe sweetness and flavor of the tomatoes are enhanced and harmonized with the acidity of the sauce.

Recommended temperature
and glass


Temperature range is from 10°C to 15°C.
Glass recommended by Asabiraki’s brewer with a Sake Diploma A larger glass with a thin and wide rim is recommended. As the temperature rises, the sake releases the citric acid from behind. The best shape of glass is such that you can enjoy the acidity and umami underlying the mild aroma.

/Details of sake/

『Wakazo 純米酒 黒麹仕込み 720mL』の写真

Wakazo Junmai-shu brewed
with black koji 720mL

Alcohol: 13 percent (undiluted)
SMV (Sake meter value): (−)7.0
Acidity: 1.29
Amino acidity: 1.02
Rice polishing ratio: 50%
Rice for sake brewing: Gin-otome, sake brewing rice produced in Iwate
Yeast: Undisclosed