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Herb-seasoned sautéed vegetables
along with Shichida’s signature weighty
this plum sake is at its best when mixed with soda water
Its nose is an aromatic concoction of melon
Dewanoyuki - Shonai Bijin - Hiyaoroshi Fukuhikari Herb-seasoned sautéed vegetablesA fall seasonal sake from the Shonai region of Yamagata prefecture, this junmai is a match for your meatiest dishes. Its made with the traditional kimoto method, which requires a lot of labor and relies on ambient lactic acid bacteria. This bestows a yogurt like aroma and flavor, layered with banana and some nuttiness. The brewery recommends enjoying it alongside imoni, a local stew made with plenty of meat and taro.
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