Akkeshi
Akkeshi · Pacific Coast, Japan
The cold hits first, then the mineral — not brine so much as the sensation of pure cold seawater that has been concentrated and clarified.
Texturefirm
Finishsweet
Shellmedium, deep-cupped
In Japan, Akkeshi is typically served with ponzu (yuzu and soy) or entirely plain. Both are correct. Lemon disrupts the sweet-mineral balance that the extreme c
Pair with
Chablis Grand CruBlanc de Blancs Champagne (vintage)Dry Sake (Junmai Daiginjo, chilled)
Details
Cultivationrack-and-bagAppearancemedium · deep-cupped
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