Dewatsuru Hishonomai

Cucumber with ume plums, oysters, sardine fish balls, marinated octopus, tartines (open-faced sandwiches), etc.

This sake is brewed with locally grown sake rice varietal Akita Sake Komachi and enhanced by Dewatsuru’s unique brewing method of using soft water. Hisho no Mai translates to “dance of flight”, referencing the elegance of cranes (Tsuru) taking off in the sky. This sake has a rich aroma of lush ripe apples, melon, violets, and a touch of mint. This sake dances seamlessly from fruity sweetness to acidic and astringent notes, ending with a gentle savory umami and whispery dryness. The exquisitely refined flavours linger on the palate.

Rice polishing ratio: 45%
Alcohol: 16.2%
Profile: SEMI-SWEET
SMV: -1
Rice: Sake Komachi
Acidity: 1.4
Served: Chilled

Dewatsuru Brewery Akita Seishu (AKITA)
“GOOD HARMONY MAKES GOOD SAKE”
The Ito family have been growing rice in Akita for more than 17 generations and according to their records began brewing sake in 1865 when the founder of Akita Seishu, Jyushiro Ito, converted a 150 year old thatched roof estate into the Dewatsuru sake brewery. Five generations later, the brewery is still run by the Ito family. Chairman Tatsuru Ito works closely with his son Yohei, the President, to bring Dewatsuru’s award winning sake to consumers in Japan and throughout the world. The family’s history as rice growers explains the importance they place on using only local, unique rice varieties and the exceptionally soft water together with the heavy snowfalls and winter temperatures, which are ideal for sake brewing, contribute to the naturally smooth taste of the outstanding Dewatsuru sake. This brewery is even certified to produce organic sake, one of only a few such breweries in Japan.

Akita prefecture is situated in the north eastern part of the Japanese main island of Honshu and with its extensive rice production has been known far and wide as “the rise bowl of Japan” since ancient times and with good reason. The three first-class rivers that flow through the prefecture mean that the region never lacks for plentiful water and the river basins provide wide and richly fertile land for rice fields. Akita is also known as the “sake jug”. The essence of Akita’s sake comes from the piled snow and ice of the cold winter, pure and clean water and of course the high quality rice. All are thanks to the wonderful climate and terrain that Akita has been blessed with by nature. In this land is the taste of Akita born.