Bacchus
LINE
SNOW BEAUTY / YUKI no BIJIN Junmai-Ginjo

Original bottle illustration — Bacchus Global
YUKI no BIJIN · Akita Jozo · Akita

SNOW BEAUTY / YUKI no BIJIN Junmai-Ginjo

ゆきの美人 純米吟醸

A small urban brewery on the ground floor of an Akita City apartment building — soft water from the foot of Mt. Taihei and meticulous small-batch, four-season brewing.

Junmai-GinjoBacchus Global cold-chain mark
RiceYamada Nishiki / Akita Sake Komachi
Polish55%
ABV16%
SMV+4
Volume720 ml
StyleJunmai-Ginjo
The sake

A defined expression of the range

Akita Jozo brews in a limited space on the ground floor of an apartment building in central Akita City, using shiki-jozo — brewing in small batches through all four seasons rather than winter alone. Soft water drawn from the foot of Mt. Taihei is carried to this urban brewery to shape a delicate junmai-ginjo.

Koji is made using koji-buta trays of Akita cedar, and the shubo (yeast starter) is developed slowly at low temperature. That meticulous temperature control ties together a gentle aroma, soft umami and well-defined acidity.

Taste profile

How it tastes

Sensory profile

A restrained, clean aroma recalls green apple, pear and citrus peel. The palate is soft, with taut acidity supporting the rice’s light umami — full without turning heavy, and cutting clean and precise on the finish.

The green apple and pear brightness stays clean through a precise finish.

The brewery

YUKI no BIJIN · Akita Jozo · Akita

Akita Jozo was founded in 1919 in Akita City. In 2001 it moved into a brewery built into an apartment building, developing shiki-jozo brewing to make the most of that limited space, alongside thorough temperature control.

Third-generation owner-toji Tadahiko Kobayashi served as representative of NEXT5, a collective of five Akita breweries. His approach — carrying tradition forward while refining a modern Akita sake within an urban setting — shapes Yuki no Bijin’s quiet tension.

Culinary affinity

Four directions built on green apple, pear and taut acidity

The brewery does not publish official food pairings. What follows are four directions read from the aroma and taste structure stated on this page — green apple, pear and citrus peel aromas, a soft mouthfeel, taut acidity, a light rice umami, and a precise finish.

With bright, acidic startersSeafood ceviche, yam somo (pomelo salad), cucumber and wakame in vinegar, shime-saba. The taut acidity runs in the same direction as the acidity of the starter
Cutting through fat with a crisp acidityGrilled salmon with lemon butter, pla neung manao (lemon-steamed fish), tempura. The taut acidity cuts through the fat
With gentle, umami-driven brothsVichyssoise, tom kha gai, chawanmushi (savoury egg custard). The soft mouthfeel and light rice umami meet the gentleness of the broth
With citrus-toned aromasA goat cheese and citrus salad, yam mamuang (green mango salad), yuzu-dressed white fish sashimi. The citrus-peel aroma runs in the same direction as the citrus in the dish

As a junmai-ginjo built around acidity for the table, we have drawn one dish each from Thai, Japanese and Western cuisine into every one of the four directions.

Pairing guide — Sake

For restaurants and retailers

Interested in listing SNOW BEAUTY / YUKI no BIJIN Junmai-Ginjo at your restaurant or retail venue? Our team can provide information on availability, storage requirements and trade terms.

Make a trade enquiry

Age Verification

This website contains information about alcoholic beverages and is intended for audiences aged 20 and above. Please confirm your age to continue.