Dewazakura, Ichiro, Yamagata Prefecture, Sake (15%)

This top-scoring sake was the winner of the London International Wine Challenge 2008.

This has the delicate flowering-meadow aroma profile characteristic of a Daiginjo sake that has been crafted through a slow fermentation process of 26 days at a low temperature of 10ºC or less. After the addition of the Koji enzyme, a type of yeast called Ogawa is also added to the rice in order to complete its fermentation and to add a fruity spectrum of tropical flavours typical of this breed of Japanese yeast.

The rice for this Daiginjo has been polished to a grade where just 45% of the original grain was left, making it a light bodied sake with a rounded palate. Best enjoyed with light appetizers or by itself would be amazing too!
Alejandro Noda Vila, London Shop Advisor