Asahara Shuzo is a family brewery located in Saitama Prefecture, in the middle of the hilly region, right above the Chichibu mountains. This green area, called Okumusashi, is known for the cultivation of fruit trees, including plum and Yuzu. Founded in the late 19th century, Asahara brewery is run by a young Toji, in his thirties, a very dynamic person. Asahara is currently experiencing a great success thanks to his creativity, and to the wide variety of its products: sakes, Plum and Yuzu liquors, and also rice beers.

Sayori is a ‘Nakadori’ sake, meaning “middle take” in Japanese, which refers to the middle yield when pressing sake.

It’s considered to be the finest take of the batch for its clarity, well-balanced aroma, and purity of flavor, lovely minerality with fennel and anise aroma’s and is often seen enlisted in competitions or on the labels of premium products.

Specifically the “first run” arabashiri or the rough flush tends to have a bold and juicy flavor profile with an aromatic character. Arabashiri refers to the sake pressed out by the moromi’s own weight as it sits in the pressing tank — similar to what’s known as “free-run juice” in winemaking. The next yield is nakadori. Nakadori is the truest representation of a given sake’s intended flavors. Without using the first run of this sake, you have a more subtle anise aroma, salty crunch & white fruites. Very unique.