Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Dewanoyuki “Bingakoi” Junmai Daiginjo
Dewanoyuki “Bingakoi” Junmai Daiginjo Thumbnail

Dewanoyuki “Bingakoi” Junmai Daiginjo

Yamagata prefecture

$53.00 
$50.35 member price
- +
Sign in to save for later
$53.00
Email me when available
Sign in to save for later

Small batch maturation brings out the best

This special brew uses 25% Yamadanishiki rice from Hyogo and 75% local Dewasansan rice. “Bingakoi” refers to the maturation of “genshu” (undiluted sake). This sake is stored in glass bottles called “isshobin” and matured at below freezing temperatures to bring out the softness in texture and depth in flavor. The oversized writing on the label expresses the isshobin, the traditional magnum size bottle it’s matured in.

Characteristics

Brand Dewanoyuki
Brewery Watarai Honten
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Yamadanishiki,  Dewasansan
Yeast variety Association No. 1801,  Yamagata NF-KA
Alcohol 15.0%
RPR ? 50%
SMV ? +1.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Dewanoyuki “Bingakoi” Junmai Daiginjo is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Dewanoyuki “Bingakoi” Junmai Daiginjo - Yamagata prefecture

Dewanoyuki is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Apple

    Apple

  • Melon

    Melon

  • Banana

    Banana

Recommended Pairing

  • Seafood

    Seafood

  • Sushi/Sashimi

    Sushi/Sashimi

  • Aperitif

    Aperitif

Watarai Honten

Watarai Honten, established between 1615 and 1624, continues to make sake in Tsuruoka City 400 years later. Embracing the relatively recent Geographical Indication awarded to Yamagata prefecture in 2016, they focus primarily on utilizing local and very high-quality rice grown in Yamagata, water and yeast. To do so, they work closely with contract farmers to cultivate many of the more uncommon varieties of rice. Even with the brewery’s long history, they’ve been quick to adapt to modern brewing styles and to continue to push and challenge themselves. The current 18th generation president has been the brewmaster since 2003, making wonderful sake appreciated all over Japan and around the world.

Learn more

Customer reviews