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  • Original bottle

    Takashi Murakami×NEXT5
    Original bottle

    Limited brew of 5,000 3,500 yen(tax not included)

    Serving size: 720ml
    Brewery: Akita Brewery(Akita Prefecture)
    Category: Pure Junmai Daiginjo Sake
    Rice: Yamada-nishiki and Akita Sakekomachi polished to 45%
    Yeast: Akita Yeast No. 12
    Alcohol percentage: 15%
    Sake mete value: +3
    Heated once. Keep refrigerated


  • Original ceramic bottle. From left: Gold relief, White relief, Gosu porcelain.

    Original ceramic bottle comes in a paulownia wooden box.

    Takashi Murakami×NEXT5
    Original ceramic bottle

    Gold relief  ED150 with signature 170,000 yen(tax not included)
    White relief  ED150 50,000 yen(tax not included)
    Gosu porcelain ED150 35,000 yen(tax not included)

    Original ceramic bottle is produced by Maruwaka-ya. They recreated the shape of comprador bottles used in the late Edo Period to export soy sauce or Sake, where the recreated bottles were manufactured in the same area as the original bottles had been at the time. The gold relief bottle is covered with pure gold.

    Serving size: 870ml
    Brewery: Akita Brewery(Akita Prefecture)
    Category: Pure Junmai Daiginjo Sake
    Rice: Yamada-nishiki and Akita Sakekomachi polished to 45%
    Yeast: Akita Yeast No. 12
    Alcohol percentage: 15%
    Sake mete value: +3
    Heated twice. Keep refrigerated

Four Key Features of Takashi Murakami x NEXT5

1. Kimoto-zukuri brewing

The sake collaboration between Takashi Murakami and the NEXT5 uses a brewing method based on sake yeast from the Edo Period. They are using the kimoto-zukuri method of brewing, with kimoto yeast. Yusuke Sato, of Aramasa Brewery, has crafted a modern brew based on the Domo Shuzoki and Kanmoto-tsukuriyo, works written in the early Edo Period before the discovery of the motosuri method of rapidly crushing large amounts of rice. Rice, yeast and water are placed in a bag, then massaged a few times a day to let the yeast enzymes slowly dissolve the rice.

2. Sake rice

Two types of rice polished to 45% are used. Yamada-nishiki was chosen for the rice malt. Tadahiko Kobayashi of Akita Brewery, a noted expert in the yeasts essential to brewing sake, used the Kojimai Futakoji method, where the yeast is grown under scrupulous care in wooden boxes. This method is only used for ginjoshu, the highest class of sake. Sakekomachi, an original type of rice grown in Akita and especially developed for the climate in this region, is used for the fermentation. It has a graceful flavor with a light aftertaste.

3. Brewing water

For the brewing water, which has a powerful impact on the final taste of sake (which is after all composed of 80% water), naturally softened water is used. Naoyuki Kuribayashi of Kuribayashi Brewery supplies the brewing water used in Harukasumi. It has a light, subtle palate.

4. Yeast

Under the concept of an homage to the nature of Akita, the yeast used is Akita Yeast No. 12, a brew-friendly aromatic type. It has the scent of bananas and a refreshing bite to it.