Dewanoyuki Kimoto Junmai Namazume Hiyaoroshi "Shonai Bijin" 2026

The nose on this seasonally released fall draft sake that has been pasteurized once then aged for 6 months has a fine collection of straw, rice cracker, whole grain bread, Milk Duds, candied pineapple, peat, yogurt, cheese, and nutty aromas. This pole-rammed “Kimoto” sake made with rice from Aomori is a complex Hiyaoroshi sake that drinks great at three temperatures (chilled, room temp, or warmed). Light, clean, thin, silky, water-like, crisp, and soft, this brew drinks dry with a very quick finish. Probably one of the drier fall releases. Look for vanilla pudding, light soy sauce, cashew, milk chocolate, caramel, oat milk, lotus root, and rice pudding flavors that highlight a solid umami creaminess with an echo of mature banana hints. A food pairing super star in Autumn. WORD: Creamy WINE: Light Reds/Creamy Whites BEER: Creamy Ales FOODS: Sushi, sashimi, filet mignon, cream stew, fried chicken, yakitori, fondue, cream cheese, cheese plate, mapo tofu, and street tacos. (2026)

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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)