Brewery: Yamawa Shuzoten with The Date Seven Collective
Prefecture: Miyagi
Rice: Hyogo-grown Yamada Nishiki rice milled to 47%
ABV: 16%
A super-limited collaboration sake made by seven different talented "Toji" (Master Sake brewers). Each brewery takes a different step of the process. This clean but earthy sake smells and tastes of Fuji Apple, pear and mochi. It is light, soft and silky, with notes of rosemary. This elegant sake makes for an excellent pairing with foods containing delicate flavors, like raw whitefish & vinegar-based sauces.
ABOUT DATE SEVEN:
Junmai Daiginjo Sake 'Season II, Episode 2 - Yamawa Style' Date Seven 2
Ruled in medieval times by the Date (pronounced Dah-teh) samurai clan, Miyagi is now a center of sake making innovation. Each year the breweries gather to make sake collectively, with the host brewery in the lead role and the other six taking over a crucial step of the process. The resulting limited release sake is the highest expression of their combined art and craftsmanship, and a testament to the sake making of Miyagi.
Date Seven Season II Episode II
Lead Brewery: Yamawa Shuzoten
Rice Polishing: All Breweries
Rice Preparation (Soaking, Steaming, Cooling): Suminoe Brewery
Koji: Katsuyama Brewery
Shubo (Starter): Urakasumi Brewery
Moromi (Mash/Fermentation): Hakurakusei - Niigawa Brewery
Pressing: Koganesawa Brewery
Prefecture: Miyagi
Rice: Hyogo-grown Yamada Nishiki rice milled to 47%
ABV: 16%
A super-limited collaboration sake made by seven different talented "Toji" (Master Sake brewers). Each brewery takes a different step of the process. This clean but earthy sake smells and tastes of Fuji Apple, pear and mochi. It is light, soft and silky, with notes of rosemary. This elegant sake makes for an excellent pairing with foods containing delicate flavors, like raw whitefish & vinegar-based sauces.
ABOUT DATE SEVEN:
Junmai Daiginjo Sake 'Season II, Episode 2 - Yamawa Style' Date Seven 2
Ruled in medieval times by the Date (pronounced Dah-teh) samurai clan, Miyagi is now a center of sake making innovation. Each year the breweries gather to make sake collectively, with the host brewery in the lead role and the other six taking over a crucial step of the process. The resulting limited release sake is the highest expression of their combined art and craftsmanship, and a testament to the sake making of Miyagi.
Date Seven Season II Episode II
Lead Brewery: Yamawa Shuzoten
Rice Polishing: All Breweries
Rice Preparation (Soaking, Steaming, Cooling): Suminoe Brewery
Koji: Katsuyama Brewery
Shubo (Starter): Urakasumi Brewery
Moromi (Mash/Fermentation): Hakurakusei - Niigawa Brewery
Pressing: Koganesawa Brewery
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