Nichi Nichi Akitsu Yamadanishiki / 日日 秋津山田錦
Medium-dry, refreshing, umami, and well-balanced.
Slight effervescent, opulent umami, fresh fruit and floral notes, and clean-finish.
Brewery: Nichi Nichi Jozo, Kyoto
Rice: 100% Akitsu Yamadanishiki
Polish Rate: n/a
Production Method: Kimoto, Namachozo.
Food Pairing: Good with a wide range of Japanese Cuisine, Sushi/Sashimi, Kaiseki Cuisine, Kappō Cuisine, or Monk’s Vegan Cuisine.
We started with “Nichi Nichi Yamadanishiki”, and finally “Nichi Nichi Akitsu Yamada Nishiki” is released.
This bottle is produced by using Yamada Nishiki from the special Akitsu area (Saido Village, Tsuneda Village, Furuya Village) in the former Tojo Town, Hyogo Prefecture. The terroir is slanted with large difference of temperature between day and night. It is the highest area of the area known as some of the country’s best of the best Yamadanishiki. It boasts the most ideal topography, expressing a powerful flavor and umami that can only be born here.
Nichi Nichi was founded in 2021 by Mr. Hidehiko Matsumoto. Mr. Hidehiko left his 250-year-old Matsumoto Sake Brewery at the end of 2020, where he worked as the brewmaster.
Hidehiko’s goal is to express the “pure and natural umami” from the rice. He believes rice is important and that there’s been too much focus on brewing rather than rice farming. In a modern throwback to old ways, his team grows rice and brews the sake, enabling greater control over the end product.
We will live each day as a good day with our friends, make delicious sake, and fulfill our role as a sake brewery for the future. – Hidehiko Matsumoto