Prefecture: Ishikawa
Rice & polishing: Gohyakumangoku, polished to 60%
Style: Yamahai Junmai
Food pairings: Hamburg steak, saba miso-ni (mackerel simmered in miso), sukiyaki, char siew
Taste: Rich, sweet, melon-like, savoury
Alc.: 15.8%
Brewed by the yamahai method, this Junmai lets the natural lactic acid bacteria that have lived in the brewery for many years propagate in the mash. Gohyakumangoku rice polished to 60% is fermented slowly at a controlled 13.5°C, well suited to yamahai brewing. The palate opens with a sweet, luscious attack and notes of musk melon and cucumber, and the sweetness of freshly cooked rice comes through in the mid-palate. Rich and flavourful, with balanced acidity and lasting umami that lifts the dishes it is served with.
SMV: −1
About the brewery
Yoshida Shuzoten, brewer of Tedorigawa, was founded in 1870 in what is now Hakusan, Ishikawa, on the plain of the Tedori River that gives the brand its name. The house aims for sake that plays its part in an enjoyable meal, working hand in hand with food rather than standing apart from it. Alongside the Tedorigawa range it bottles the Yoshidagura and Yoshidagura u lines.
蔵に 漂 う 乳酸菌 を 取 り 込 むという 昔 ながらの 山廃酒母 を 用 いながら 、 地元山島産 の 酒米 を ６０ まで 磨 き 最高発酵温度 １３ ５度 という 低温発酵 で 仕込 みました 。 したがってコクがあるけど 切 れが 良 く 、 しかも 若干 の 華 やかな 香 りが 喉 を 通 る 時 、 味 わう 事が 出来 ます 穏 やかな 甘 みと 酸味 が 調和 し 旨 みを 伴 った 心地 よいコクが 、 料理自体 にもコクのあるものと 良 く 合 います 。 更 に 若干 の 華 やかな 香 りが 肉 や 肴 の 臭 みを 押 さえます 。 すき 焼 き 、 ハンバーグステーキ 、 サバの 味噌煮 、 かれいのから 揚 げ 、 酢豚 、 八宝菜
