Akita Prefecture
Okuda Sake Brewery

Tsugi-no-Midori Junmai Daiginjo Genshu

Made with a unique yeast found living in the brewery, the result first-rate.

The Okuda Sake Brewery has been making sake for over 340 years. The smallest brewery in Akita, it uses its own proprietary yeast called MS3, found living in the brewery rafters, to make a sake with satisfying volume and fresh acidity. The Tsugi-no-Midori is an elegant, fresh Junmai Daiginjo.

Flavour profile

Refreshing aromas of pears and lemon peel. On the palate, fresh acidity is accompanied by palate-filling, juicy flavors of ripe pear with excellent depth. A new style that brings together the freshness of a dry white wine with the softness of sake.

flavor

Pear, lemon, muscat grapes

Sweetness

Dry
Sweet

Flavour

Light
Concentrated

Aromas

Light
Pronounced

Recommended Serving Temperature

  • Chilled (5-12℃)
    ◎
  • Room temperature (15-25℃)
    －
  • Warm (around 40℃)
    －
  • Hot (around 45℃)
    －

Brewery information

Akita Prefecture

Okuda Sake Brewery

Beloved by locals for over 340 years, making uniquely flavoured sake using a proprietary yeast only found at this brewery

Details Products

Product information

Country of origin Japan
Prefecture Akita Prefecture
Municipality Daisen-shi
Category Junmai Daiginjo
Rice variety Yamada Nishiki
Polishing ratio 50 %
ABV 16.5 %
SMV +4
Acidity 1.8
Yeast MS3 (proprietary yeast isolated in the brewery)

Product details are subject to change depending on year of production.

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