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Dewanoyuki “Shonai Bijin” Hiyaoroshi
Dewanoyuki “Shonai Bijin” Hiyaoroshi front label
Dewanoyuki “Shonai Bijin” Hiyaoroshi Thumbnail
Dewanoyuki “Shonai Bijin” Hiyaoroshi front label Thumbnail
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Dewanoyuki “Shonai Bijin” Hiyaoroshi

Yamagata prefecture

$38.00
Email me when available
$38.00

A Yamagata beauty

A fall seasonal sake from the Shonai region of Yamagata prefecture, this junmai is a match for your meatiest dishes. It’s made with the traditional kimoto method, which requires a lot of labor and relies on ambient lactic acid bacteria. This bestows a yogurt-like aroma and flavor, layered with banana and some nuttiness. The brewery recommends enjoying it alongside imoni, a local stew made with plenty of meat and taro.

Characteristics

Brand Dewanoyuki
Brewery Watarai Honten
Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Rice variety DewakirariMiyamanishiki
Yeast variety Association No. 701
Alcohol 15.0%
RPR ? 65%
SMV ? 1.5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Dewanoyuki “Shonai Bijin” Hiyaoroshi is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Dewanoyuki “Shonai Bijin” Hiyaoroshi - Yamagata prefecture

Dewanoyuki is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Banana

    Banana
  • Cream

    Cream
  • Walnuts

    Walnuts

Recommended Pairing

  • Meat

    Meat
  • Cheese

    Cheese
  • Veggies

    Veggies

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.

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