" We don't sell the wine without touching the vine "
Sake Dewazakura Izumi Judan Tenth Degree (720ml)
No longer available.
| Country: | Japan |
| Region: | Yamagata |
| Grape Type: | Miyamanishiki (kojimai) (Sake) |
| Winery: | Dewazakura Brewing Company |
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Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------
Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.
Review:
"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts
Woodsy honeycomb, nutshell, and mushroom patch aromas with a satiny fruity-yet-dry medium-to-full body and a delicate savory mushroom stock, chestnut, and golden beet driven finish. A fine choice for tempura. 91 Points -Beverage Tasting Institute
RATING: 91 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.4%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200767
TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.
POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI
FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
TASTING NOTES:
This is a classic, delicious Honjozo with crimini mushroom, almonds and lilac aromas. The first sip of this sake is full of stone fruit and minerals complimented by notes of caramel, cocoa and almond and finishes with plenty of umami.
POLISHING RATIO: 60%
ALCOHOL: 16-17%
SMV +/-: +3.0
ACIDITY: 1.6
RICE KOJI: JAPANESE RICE 100%
RICE KAKE: JAPANESE RICE 100%
YEAST STRAIN: KYOKAI
FOOD PAIRINGS: Chinese Food, One Pot dishes like Beef Stew.
CHEESE PAIRINGS: Foggy Morning, Prima Donna, Domaine de Village
Rice milling: 65%
Rice varietal: Gohyakumangoku
Alcohol: 15.3%
Sake meter value: (-)4
Acidity: 1.4
Tasting Notes: A premium Nigori "Cloudy" Sake with a hint of tropical fruits aroma. It is off dry (slightly sweet) and rather full body.
Food pairings: Goes well with Tofu, white meat dishes and creamy foods.
Review:
"Creamy bone white color. Mild aromas of coconut cream and apple bread with a supple and chunky, fruity medium-to-full body and a honeyed pineapple, radish, and banana custard accented finish. A nicely balanced dessert sake."
- Beverage Testing Institute (July 2nd 2014), 92 pts
This Junmai Daiginjo has a beautiful nose full of banana, melon and star anise. The all natural brewing process gives this sake a bright fresh palate of plum, lime and minerality with a clean dry finish. A very food friendly sake, and is thought to be best after the meal with a light, smooth, rich cow's milk cheese.
POLISHING RATIO: 40%
ALCOHOL: 16-17%
SMV +/-: +1.0
ACIDITY: 1.2
RICE KOJI: HATTANISHIKI
RICE KAKE: HATTANISHIKI
YEAST STRAIN: PROPRIETARY YEAST
FOOD PAIRINGS: Poached Lobster, Seared Scallops, Tofu, Steamed Dumplings
CHEESE PAIRINGS: Brillat Savarin, Cambozola, Dulce Latte Gorgonzola, Mimolette
Product Description
Sake Dewazakura Izumi Judan Tenth Degree is a martini-lover's sake: clear, high-octane and bone dry, with a hint of juniper reminiscent of Tanquerary. No other ginjo combines dryness (+12 on the sake scale) and edginess (36 proof) to such exhilarating effect. A peerless sake with toro and hamachi or serve with salmon roe, caviar and cocktail canapes. Drink well-chilled after forty minutes in the freezer.
Rice Variety: Miyamanishiki
Polishing Ratio: 50%
Alcohol Percentage: 17.5%
Sake Meter Value: +12.0
Acidity: 1.4
Yeast Type: Yamagata YK-0107
Winery: Dewazakura Brewing Company
Dewazakura Brewing Company
Many sake enthusiasts are surprised to learn that twenty-five years ago ginjo labels were hard to find in Japan. In those days, people were still drinking the cloyingly sweet sakes the breweries had been churning out since the ’50s; no one thought that customers would actually pay more for the quality ginjo and daiginjo sakes brewed in limited amounts for competitions.
In 1981, Dewazakura Brewing Company changed that with the release of "Oka," an affordably priced ginjo label with a polishing ratio of 50 percent and a lovely floral aroma. It was light, crisp and delightful. It was made to be drunk cold. Soon other breweries introduced their own ginjo labels. And so began one of the most creative periods in the history of sake, earning for Dewazakura the admiration and respect of even its most ardent competitors.
What made the brewery stand out was a drive for innovation. Dewazakura was not a wealthy brewery, or a long-established one, but they were open to change. When the opportunity arose in the years after the war to invite research technicians in from the National Research Institute of Brewing, they jumped at the chance. Drawing on the knowledge and skill of Hideo Abe, a former Institute research advisor, they put new ideas into practice without hesitation.
By 1991, Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. In 1996 it introduced "Dewasansan," brewed from a new Yamagata rice strain of the same name, another hit which opened the way for other prefectures to introduce highly specific regional labels. This year, for the first time in history, Yamagata breweries received more gold medals than any other prefecture at the 2004 Japan National Sake Appraisal, an achievement due in no small measure to the pioneering efforts of the Dewazakura Brewing Company.
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Woodsy honeycomb, nutshell, and mushroom patch aromas with a satiny fruity-yet-dry medium-to-full body and a delicate savory mushroom stock, chestnut, and golden beet driven finish. A fine choice for tempura. 91 Points -Beverage Tasting Institute
RATING: 91 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.4%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200767
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