Dewatsuru Kimoto

Meat, Fish, Hot Pot, Tonjiru, Soy-Simmered Dishes (Nikujaga, Oden, etc.)

Brewed using the traditional Akita-style Kimoto method passed down through generations at the brewery, followed by a slow, long, and low-temperature fermentation during the cold season. The resulting sake carries a fine, delicate nose of chestnut Mont Blanc, cocoa powder, and Danish butter cookies. Despite the sweet nose, this sake leans dry with smooth umami on the palate, carrying depth and richness, making this sake an excellent choice for protein-based pairings. Drink chilled for a silkier texture, refined acidity, longer finish, and notes of chestnuts and banana. Drink warmed to reveal sweeter aromas and a tightened expression but livelier impact!

Rice polishing ratio: 65%
Alcohol: 14.8%
Profile: Semi-dry
SMV: +/- 0
Rice: Miyamanishiki/Menkoina
Acidity: 1.5
Served: Warm or at room temperature

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.