YAMAGATA PREFECTURE, JAPAN
CLASS: JUNMAI (KIMOTO)
SMB: 65% (% of grain remaining after polish)
RICE: Haenuki and Miyamanishiki
AGENT: Ozawa Canada 905.731.5088
Hana-Hié – “flower cold” chilled sake from 40°F – 50°F
A Glencairn Whisky Glass that narrows at the neck to concentrate aroma for a superior tasting experience. Many Junmai are too often completely muted on the nose, this type of a vessel will help give an extra boost to aromas and help in accentuating the sometimes faint notes.
Almost crystal clear in appearance with the slightest tinge of chartreuse; no haze or particle distortion.
Anise (black licorice), soft peach, candied durian and jelly bean with underlying woodsy/earthy notes, hints of tarragon, almond and white strawberry. Pleasant koji notes with yeasty (call it yogurty) aroma.
Creamy peach and yogurt spiked melon with ripe banana notes (as it warms), juicy fruit and cheeky spice. Rich, layered and complex body and structure with lively acids and long, clean, well-rounded finish.
This sake is a stunning example of what the Kimoto brewing method can truly offer. It is exemplary sake from A to Z with stellar balance and integration, possessing both complex and elegant traits; making this the perfect marriage of masculine and feminine traits – extremely rare to find in such perfect harmony!
With 380 years of tradition, Dewa-no-yuki sake was the “national drink” of all Japan’s former PM’s who left their signatures as a testimonial with the recognition assuring that this brew is top drawer.
The brewery is found nearby a river to ensure a constant supply of fresh water. The indigenous rice is sourced from the fertile Shonai Plains stretching out from the Sea of Japan to the Dewa Sanzan Mountains. The sake brewery’s toshi, is the 17th brew master and his son, who is currently in training, will be the 18th brew master, keeping alive the skilll and knowledge passed down from previous generations.
Lost in Translation:
DEWANOYUKI: God of the snow
KIMOTO: This painstaking hand toggling technique for brewing sake produces the creamy, smooth, dry and yogurty characteristics the set Kimoto sake apart.
HAENUKI: Local eating rice, instead of bred-for-sake Miyamanishiki
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-Wok fried prawns with tarragon ~ daikon slaw and carrot reduction