Denshu 田酒 特别純米酒 Tokubetsu Junmai 55% Seimai Buai

Rice - Hanafubuki 華吹雪🌾
Prefecture - Aomori 青森県
Brewery - Nishida Shuzoten 西田酒造店
Alcohol - 15.5%
Color - Light Yellow
Aroma - Vanilla, 🍌, 🍑, 🍚, White Flower
Taste - Light
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
🍌 🍌 🍌 🍦🍦🍦
Notes - This is the 2nd bottle for dinner at @kyuubyshunsui_official. Wanted something with a drier texture and decided to go with a Tokubetsu Junmai by Denshu. Brewed with Aomori Prefecture’s sake brewing 🌾, Hanafubuki, the end result is of medium body and rounded in the mouth. Well balanced with a hint of spiciness as it trickles down the throat. Medium acidity with aromatic Junmai notes of vanilla and 🍚. Denshu only makes 🍶 using pure 🌾 with no brewing alcohol or sugar as it wants to bring out the flavor of the 🌾. From 1970, Denshu started to brew Junmai sake completely by hand using the traditional method with a desire to “return to the origins of sake and make authentic sake with dignity.”

Food pairing was with the 2nd half of the omakase dinner at Kyuu consisting of kani chawanmushi, grilled 🦐 with a tomato purée sauce and sous vide wagyu with balsamico reduction. As a medium dry 🍶, it goes really well with grilled seafood/meat by balancing the oily feeling and the Junmai 🍚 notes helps to enhance the flavor of the food. I have always tend to favor Tokubetsu Junmai more than Junmai as I felt that in terms of depth and fragrance, the Tokubetsu always seems to surprise me more. Recommended to have it both chilled or slightly under room temperature so that you can experience the change in flavor and texture as the sake warms up.

Overall, this is an excellent Tokubetsu Junmai. 💥💥💥