Prefecture: Aichi
Rice & polishing: Yumesansui, polished to 55%
Style: Tokubetsu Junmai
Food pairings: Salt-grilled fish, oden, tamagoyaki, yakitori
Taste: Subtle, lightly acidic, rice-scented, smooth
Alc.: 15%
A classic Tokubetsu Junmai with light acidity and a subtle, understated flavour. True to the junmai style, the aroma of rice rises gently as you sip, and the palate stays smooth and restrained, making it easy to drink throughout a meal. It is equally good warmed or chilled. The writing on the label comes from Kanzan, a poet of the Edo period, and the sake takes its name, Beshi, from the last word of his verse "wagahai shin ni shosu beshi".
About the brewery
Sekiya Jozo was founded in 1864 at Taguchi in Shitara Town, deep in the Okumikawa hills of Aichi. Its philosophy is wajo ryoshu, that good sake is made by people working in harmony, and it mechanises where that helps while keeping the decisive stages by hand. It also runs a premium brewhouse opened in 2004 and its own farming division growing rice for brewing.
