The Akitasakekomachi in Akita local brewery rice. It starts breeding in 1988. It took 10 years for complete and named “Akitasakekomachi”.
Akitasakekomachi is very popular with local sake brewery. The production yields are 2,408 tons and ranked No.5 for all Japanese brewery rice in 2015. It increased the production yields to 2,672 tons in 2016 and ranked No.4.
The Akitasakekomachi got the brewery rice character like low protein concentration and high polished rate that suitable for premium sake.
The sake produced by Akitasakekomachi got the elegant aroma, umami flavor with a long and varied aftertaste. That’s why more and more sake breweries want to use Akitasakeomachi for material.
RELATED PRODUCT
-
OUT OF STOCKARAMASA NO.6 R-TYPE｜Drawing for Purchase
$0.00 -
AZAKURA RINGOCHAN TOKUBETSUJUNMAI NAMA
$59.00 -
AKITABARE SUIRAKUTEN JUNMAIGINJO NAMA GENSHU
$69.00 -
AZAKURA TOKUBETSUJUNMAI MUROKA NAMA GENSHU
$59.00 -
AZAKURA TOKUBETSUJUNMAI HIYAOROSHI
$59.00
![[:en]Aiyama - A secret brewery rice for forty years[:zh]愛山－40年間不外傳酒米，阪神地震後解禁[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/26196-featured-620x500.jpg)
![[:en]Gohyakumangoku - Signature rice of Niigata prefecture[:zh]五百万石 - 淡麗風格的典範[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/2591-featured-620x500.jpg)
![[:en]Nama Sake (生酒) - The freshest Japanese sake[:zh]生酒 - 最新鮮口感的日本酒[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/18401-featured-620x500.jpg)
![[:en]Arabashiri (荒走り) - The fresh flavor of sake[:zh]荒走－品飲日本酒新鮮的滋味[:]](https://sakemaru.me/sg/wp-content/uploads/wordpress-popular-posts/25822-featured-620x500.jpg)