Akitabare is brewed in the northern Tohoku region, in an area with the highest per-capita sake consumption in Japan. The brewery takes pride in its traditional methods, allowing fermentation to proceed at low temperatures for up to 25 days before pressing. The result is a family of clean, pared-down sakes with excellent balance and structure. Winter Blossom is made from Gin no Sei rice, polished to 50%, and fermented with Akita Yukiguni yeast. It’s light and fragrant with a supple body and smooth finish. Great with a variety of seafood, try it alongside miso marinated black cod.