DIAMOND
AKATSUKIUltra-Core Centrifugal Separation

A liquid diamond—the 4Cs in a glass, finished with a Katana-clean cut.

• Aesthetics of the 4Cs:
  Cut = razor-sharp definition; Color = water-white brilliance; Clarity = absolute purity; Carat = palpable density and presence. High jewelry, translated into flavor architecture.
• Separation as Art:
  Ultra-Core Centrifugal Separation with zero contact and zero pressure—never meeting lees or bag mesh, severing off-flavor precursors at the root. Exclusively practiced by Katsuyama. Moreover, its ultra-purity confers the potential for well over 10 years of refrigerated maturation, making extended cellaring a realistic choice rather than a gamble.
• Ice-Temperature Command: Immediate −5℃ storage locks in pristine transparency and an unshakable core while restraining oxidation from the first moment.
• On the Palate: Blade-thin yet steel-strong—weightless glide across the tongue, then a katana-like snap that vanishes cleanly down the throat.
• Thermal Poise: From chilled service through Kan-Zamashi (gentle warm-and-cool), the structure does not waver; contours remain exact, the afterglow crystalline.
• Coda: Craft and beauty at their apex—an inscription in the 700-year chronicle of sake, named DIAMOND AKATSUKI.

Notes for Appreciation:
Approach in quiet attention, listening inward as you would before a work of art. Sip slowly and with care—so the comfort it offers can unfold at its own pace.

Serving Temperature: Begin around 7–12 ℃ and let time and rising temperature reveal deeper layers.

Storage: Keep refrigerated at 5℃ or below. Aligned to the mashʼs minimum fermentation temperature, allowing a quiet rest that preserves contour and purity.