This nigori sake is made from Dewanosato rice which is not suitable for high milling due to the extremely high percentage of white heart (shinpaku, composed of starch) in its grains. Protein content is lower than the norm and low milling tends to produce a clean pod with no blistering taste. It is also a sweet rice that tends to have a rich and aromatic flavor to produce quality sake.
Our craftsman, Yonetsuru (founded around 1700, Genroku era), was one of the first to grow quality sake rice locally and use it as a raw material to produce world-class sake.
In 1983, in cooperation with local farmers, the Takahata-machi Sake Rice Research Association was established to promote the cultivation of rice suitable for sake brewing in the fields surrounding the brewery. Currently, about 1,500 bales of sake rice are being cultivated on plots of about 20 ha. Thanks to these efforts, about half of the rice shipped from the local Niishuku area of Takahata-cho is suitable for sake brewing.
Yonetsuru has won more than 170 awards in various sake competitions, including more than 30 gold medals in the National New Sake Competition and more than 35 awards in the Tohoku Sake Competition, and the number of awards continues to grow.
Among awards received are the IWC (International Wine Challenge) Great Value Award for Daiginjo Sake, as well as the IWC (International Wine Challenge) Great Value Award for Ordinary Sake (Yonezuru Jyunsei), the Wine Glass Delicious Sake Award Gold Prize, and the Heated Sake Contest Gold Prize, in all sake categories.
Our perfect pairings: This very fresh sparkling sake goes well with gyoza, grilled chicken, fried chicken, fried oysters, tempura, spring rolls, raspberry tart, pavlova, red fruit vacherin, fruit tarts...