Wadaryu Tosui Hitogokochi Junmai (和田龍登水 ひとごこち 純米 無濾過生原酒)

Wadaryu Tosui is a specialized brand born from the "Sekinin-jikomi" (responsibility brewing) method, where Sumio Wada, president of Wadaryu Shuzo in Ueda, Nagano, commutes daily to the nearby Nagano Meijo brewery to rent their facilities and physically control a single tank from start to finish. It uses 'Hitogokochi' sake rice grown in Yaebara, Tomi City, milled to 59% and combined with Kyokai No. 1401 yeast, then bottled as a Muroka Nama Genshu (unfiltered, unpasteurized, undiluted sake). The framework of this sake lies in the physical contrast between the round, transparent umami of the Hitogokochi rice and the sharp cut-off achieved by an acidity of 1.7. When poured, subtle ester aromatics of muscat and green apple, generated by the 1401 yeast, are released. Upon tasting, the micro-carbonation typical of Nama Genshu leads the attack, allowing a juicy sweetness (SMV -2.0) and dense umami to spread without heaviness. However, in the latter half, a clear acidity of 1.7 and the 15.3% alcoholic tension firmly establish the structural backbone, physically slicing away the sweetness and delivering the exhilarating reset expected of an ideal food-pairing sake.

Considering the fresh and clean taste of Wadasyuryutosui Hitogokochi Junmai, I recommend the following pairings: 1. Shinano Cherry Blossom Horse Meat Yukhoe: Using horse meat, a local specialty of Nagano Prefecture, further enhances the fresh and clean flavor of the Junmai. The unique savory taste and subtle sweetness of the horse meat harmonize with the sake's fruity aroma, while the sake's acidity balances any richness, resulting in a clean finish. 2. Oysters with Sour Plum Ponzu: The flavor of fresh oysters and the tanginess of plum ponzu pair perfectly with the Junmai's clean minerality. The sake's subtle sweetness and acidity gently envelop the saltiness of the oysters, and the ponzu's tartness refreshingly cleanses the palate, creating a delicate balance of flavors.