• Prefecture: Akita

• Rice & polishing: Akita Komachi, polished to 45%

• Style: Junmai Daiginjo

• Food pairings: Scallop sashimi, kiritanpo hotpot, grilled chicken, mild soft cheeses

• Taste: Muscat and pear, soft, rich, umami-laden

• Alc.: 17%

Yamatoshizuku Junmai Daiginjo is brewed from Akita Komachi rice polished to 45%, and opens with clean, soft aromas of muscat grape and pear. The palate is rich and flavourful, with a generous amount of umami, and shows the soft, broad, spreading character typical of sake made from Akita Komachi. At 17% it has real presence, yet stays smooth and graceful from start to finish. Serve lightly chilled in a wine glass to enjoy the aroma.

SMV: −4

About the brewery

Akita Seishu is the umbrella company for two Daisen breweries, Dewatsuru (dating from 1865) and Kariho (from 1913). Dewatsuru, the source of the Yamatoshizuku label, works with markedly soft water from the Dewa hills and an Akita-style kimoto method that gives fine-grained acidity and a smooth texture. The group is led by Yohei Ito.

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