SNOW BEAUTY / YUKI no BIJIN Super Dry No.6
Yamada Nishiki, a No.6 yeast lineage and an emphatically dry finish.
Thailand · Product information
Product information from Bacchus Global Co., Ltd., based in Bangkok, Thailand. About Bacchus Global
Yamada Nishiki, sharpened by a No.6 yeast lineage
This Junmai-Ginjo is brewed from 100% Yamada Nishiki polished to 55%, with a yeast lineage associated with Association No.6. The structure is deliberately dry, while rice-derived umami and clear acidity keep the palate defined rather than thin.
* Alcohol and SMV vary by brewing year and lot. The figures shown are reference ranges recorded for this label.
The story behind this bottle
A conversation with the brewery at its centre. About seven minutes.
Question 1
What does “No.6 lineage” refer to in this sake?
- Yeast
- Rice-polishing ratio
- Ageing period
Read the answer and explanation
Correct answer: A — Yeast
The page says this sake uses Yamada Nishiki rice and a yeast lineage associated with Association No.6. Six does not denote a polishing ratio or years aged.
Question 2
How should the deliberately dry structure on this page be understood?
- It has no rice umami at all
- Lower sweetness is supported by rice umami and clear acidity
- Chilli is added to make it spicy
Read the answer and explanation
Correct answer: B — Lower sweetness is supported by rice umami and clear acidity
The page describes lower sweetness while rice-derived umami and clear acidity keep the structure from becoming thin. “Dry” does not mean chilli flavour or no umami.
Question 3
How does the page describe Akita Jozo’s brewing?
- One enormous batch only once a year
- Distilling rice and always resting it in casks
- Small tanks across all four seasons with low-temperature control
Read the answer and explanation
Correct answer: C — Small tanks across all four seasons with low-temperature control
The page describes small tanks and four-season brewing in a compact urban brewery, with careful low-temperature control. It does not specify the production date of a particular lot.
Low sweetness, clear acidity, crisp finish
The aroma remains restrained and clean. Low sweetness lets the rice umami come forward, while firm acidity carries the sake into a quick, decisive finish.
Serve chilled in a wine glass. Letting it rise slightly in temperature reveals more of the rice umami.
YUKI no BIJIN · Akita Jozo · Akita
Founded in Akita City in 1919, Akita Jozo brews in small tanks through all four seasons. Its compact urban brewery relies on careful low-temperature control to shape the quiet tension of YUKI no BIJIN.
At the table
- Sushi and sashimi
- Salt-grilled fish
- Tempura
- Dashi- or soy-led dishes
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