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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.
Dewanoyuki is made in
Watarai Honten, established between 1615 and 1624, continues to make sake in Tsuruoka City 400 years later. Embracing the relatively recent Geographical Indication awarded to Yamagata prefecture in 2016, they focus primarily on utilizing local and very high-quality rice grown in Yamagata, water and yeast. To do so, they work closely with contract farmers to cultivate many of the more uncommon varieties of rice. Even with the brewery’s long history, they’ve been quick to adapt to modern brewing styles and to continue to push and challenge themselves. The current 18th generation president has been the brewmaster since 2003, making wonderful sake appreciated all over Japan and around the world.
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