Dewanoyuki Kimoto Junmai Namazume Hiyaoroshi "Shonai Bijin"

The nose on this Kimoto or traditional pole-rammed fall draft sake is a complex collection of almond, cocoa powder, yogurt, malt balls, cashew milk, wheat, and vanilla bean aromas. Using Aomori brewing rice, this single-pasteurized sake drinks smooth, round, slippery, soft, and rich with a slightly astringent drying finish. Look for chocolate milk, cocoa nib, oatmeal, popcorn, bread, almond, and vanilla flavors that express richness and lots of umami. Consider this brew on the savory side that highlights a nice yeasty quality that speaks to bread and beer lovers. WORD: Rich WINE: Deep Reds/Rich Whites BEER: Full-bodied Ales FOODS: American sushi, sashimi, filet mignon, cream stew, beef cutlet, fried chicken, yakitori, cheese fondue, cheese and cured meats, mapo tofu, and pork chops. (2025)

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The nose on this first time available Hiyaoroshi sake from Yamagata has a very inviting collection of toffee, pecan, soy sauce, beef jerky, rice cake, browned butter, cinnamon, wood paddle, steamed rice, and cocoa aromas that get more hot chocolate-like as it warms in the glass. Made by the traditional Kimoto or pole rammed method, and using two brewing rice varietals (Dewakirari and Miyamanishiki grown in Aomori), this is a very solid throw-back Hiyaoroshi that is dry with classic Fall flavors. Light, slippery, medium-bodied, watery, and smooth, this brew drinks with a balanced integrated acidity and a vein of umami that is second to none. Look for milk chocolate, cinnamon, brown sugar, salted pretzel, rice cakes, tamago, chestnut, brioche, caramelized almonds, and snowmelt flavors that glide through the palate with a tannin-like dryness and a quick finish. WORD: Dry WINE: Complex Reds/Hard Whites BEER: Crisp Dry Ales FOODS: Grilled steaks, yakitori, fried chicken, turkey, cheese fondue, mapo tofu, and fatty sushi. (2024)