Azakura Ura Azakura Black Label Namazake

Azakura Ura Azakura Black Label Namazake (阿櫻 裏阿櫻 Blackラベル 生酒) is made with Misatonishiki rice from Ogata Village, Akita Prefecture, polished to 38% and Association No. 1801 yeast.

Brewed with an impressive polishing ratio of 38%, Ura Azakura BLACK exemplifies refinement, offering a remarkably pure and transparent taste. The use of Kyokai Yeast No. 1801 lends the sake a vivid, fruit-forward aroma from the very first sip, balanced by a clean, elegant finish. This Junmai Daiginjo embodies the essence of Akita-style brewing, characterised by fragrant, poised, and structured flavours with refreshing acidity.

Its flavour profile—marked by bright aromatics, soft fruit notes, and a crisp, dry edge—makes it exceptionally versatile at the table. It pairs beautifully with regional dishes such as Kiritanpo Nabe, where the savoury depth of chicken broth meets the sake's sharp clarity, enhancing the umami without overwhelming the palate. Similarly, when served alongside grilled sandfish seasoned with shottsuru (Akita's distinctive fish sauce), the sake's sharp finish cuts through the richness with precision.
Iburi-gakko (smoked daikon pickle) and cream cheese provide a contrast that highlights the subtle sweetness and smoky undertones of the sake, creating a more layered and balanced experience.

With its polished elegance, vibrant acidity, and clean finish, Ura Azakura Black stands out as a refined expression of Akita's sake craftsmanship—a luxurious Junmai Daiginjo that is both modern and deeply rooted in tradition.

Azakura Shuzō is a heritage sake brewery founded in 1886 in Yokote, Akita Prefecture—a snowy town renowned for its traditional kamakura snow huts. Steeped in history, the brewery shares its name with Yokote Castle (横手城), the city's emblem, which is also known by the poetic name "Azakura-jō" (阿櫻城).

Blessed with the natural bounty of the region and sustained by the deep dedication of its brewers, Azakura Shuzō stands as a proud testament to over 130 years of sake-making tradition. Under the guidance of master brewer Terui Toshio—representing the prestigious Sannai tōji guild, one of Japan's five great brewing schools—the brewery employs the refined techniques of kan-zukuri, Akita's signature method of long, low-temperature fermentation during the coldest months.

Crafted exclusively with locally grown Akita rice, Azakura's sake is distinguished by its elegant aroma and smooth, rounded flavour. The result is a clean, balanced profile that invites another sip—an enduring hallmark of this time-honoured brewery.