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Sake has been around for 2,000 years and is inseparable from Japanese culture, and it’s finally available to enjoy at home like never before. Whether it has a regionally specific Geographical Indication like Champagne or Scotch, or simply honors knowledge passed on for generations, you’ll find that every single bottle stands proudly to represent regional pride.
All of the sake represented has historical significance, but how? Learn about the people who are making it, how it's evolving with today's tastes and how they’ve kept the legacy alive.
Dewanoyuki “Yuki” uses an orthodox brewing method called kimoto. Not only that, they employ the 400-year-old Itami style, which uses lower temperature fermentation for the yeast starter. The result is a creamy and delectable sake that is an almighty pairing for foods of any kind. They would love for you to enjoy this in a multitude of ways — even paired with hot dogs, and warmed up in your favorite mug.
“Shinsei” means noble and sacred, and it refers to the centuries-old tradition of offering sake to the gods. Yamamoto Honke, staying true to servicing the community with Kyoto style hospitality, do their best to keep costs down and quality up by using local Kyo no Kagayaki rice. This, together with their signature water source, makes an incredibly mellow texture and a flowery, distinguished yet approachable treat.
How could you not like Wakaebisu “Honjozo” with Ebisu, a beloved god of good fortune, smiling right at you? An ally to the working class, this ebisu brings you an affordable staple that’s enjoyable at all temperatures and pairings. Refreshing mineral notes are delightful when chilled, and when warmed, you’ll get a soft expansion on your palate like light cream and a touch of white pepper.
“Taru sake” is sake stored in wooden vats that takes on a pleasant, woody aroma. In this case, Japanese cedar called Yoshinosugi from a sustainable forest in Nara is used. Traditionally used for celebrations and special occasions, taru sake is quite arduous to make today, but this one is bottled for everyday celebrations. Enjoy this mouthwatering sake and immerse yourself in its bright yet calming effect.
Yamadanishiki is coined “the king of sake rice” for producing award-winning sake year after year. So Hakushika, using their nationally famed water source, created this first commercially available 100% Yamadanishiki sake back in 1995. Enjoy the soft, clean texture and the subtle expansion on your palate achieved by the careful handling of this precious rice, and why not pair it with Kobe beef, another delicacy from the area.
Good things come in small packages, or in this case, in small batches. Using locally grown Yamadanishiki rice and keeping the rice polishing ratio at 80% was important for this product, so President Harada said they honestly didn’t know what the outcome would be at first. The result, to their delight, is a deliciously complex yet balanced sake with ripe tropical fruit notes along with solid umami from the rice.
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