La maison de saké ASAMAI SHUZO

Sake brewery

浅舞酒造

Asamai Shuzo

Tohoku Region: Akita

The Asamai brewery was founded by two friends in the small town of Asamai Hiragacho in 1917.

A guarantee of expertise with a taste for precision, the company produces only 700 koku (or 125 kilolitres) of sake per year, under the brand name Amanoto.

The current toji, Mr. Koichi Moriya took up his role in 1992 and has demonstrated his expertise by winning 5 gold medals for his sake.

hierogly

Amanoto

Amanoto

Product brand

« 

Hyosho Diamond Dust

 »

Hyosho Diamond Dust

Product name

天の戸 氷晶 純米吟醸 うすにごり

Sake with clear and fresh flavors with a nice balance between sweetness and acidity.

Clear
Sweet
Acidic
Classification:
Junmai Ginjo
Junmai Ginjo

Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 40%. Sake with more present rice aromas.

Alcohol:
15,3%
Volume:
720 mL
Pairings:
Fresh or steamed products, seafoods
Type :
Usu Nigori
Usu Nigori

Slightly cloudy sake

Rice:
Hoshiakari
Hoshiakari

Sake rice giving a sweet taste.

Polishing:
50% (of the rice grains remaining)
50% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 200141
200141 Le Junmai Ginjo

Amanoto

Amanoto

Product brand

« 

Kuro

 »

Kuro

Product name

天の戸 黒 純米 黒麴仕込み

Pleasant on the palate with the roasted and earthy aromas of black koji.

Roasted rice
Earthy
Aromatic
Classification:
Junmai
Junmai

Grade of sake, also called “pure rice”, composed of water, rice and koji, with rice polished to more than 30%. More acidic sake with more body.

Alcohol:
15%
Volume:
500 mL
Pairings:
Slightly spicy dishes, meat, cheese (hard)
Type :
Kurokoji Jikomi
Kurokoji Jikomi

Use of black koji, which is rare in Japan, bringing a slight acidity.

Rice:
Hoshiakari
Hoshiakari

Sake rice giving a sweet taste.

Polishing:
50% (of the rice grains remaining)
50% (of the rice grains remaining)
Temperature:
logo frais Cold
REF: 200143
Le Amanoto

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