Haneya Junmai Ginjo Dewanosato Nama (羽根屋 純米吟醸 出羽の里 生酒)

Fumigiku Shuzo in Toyama Prefecture has primarily brewed transparent and sleek sake using the local Gohyakumangoku rice. However, this 'Sake Rice (Sakamai) Exploration Series' is an intriguing project where they venture outside Toyama to interpret unique rice varieties from other regions using Haneya's signature methods (four-season brewing, fully manual Daiginjo-level care) to further refine their brewing techniques. This masterpiece is brewed using 'Dewanosato' rice—which grows vigorously in the cold, snowy Yamagata Prefecture—polished down to 60% and finished as an unpasteurized Nama sake. According to global sommeliers and enthusiasts, the charm of this sake lies in the "comforting volume" contained within Haneya's signature "transparency (Clear)." When poured, the comforting aromas of modest white peach, faint melon, and freshly steamed rice pleasantly rise. Upon taking a sip, the freshly pressed freshness unique to Nama sake brushes the tongue, and the round, affectionate umami created by the Dewanosato rice tenderly fills the mouth. The sweetness is never heavy or cloying; instead, Haneya's patented clear and cool minerality, along with a soft acidity, cleanly washes the palate. Rather than an explosively gorgeous fruity aroma, it is an elegant sake that unassumingly captures the full charm of the rice within a clear and clean swallow.

Food pairings for Haneya Junmai Ginjo Dewanosato: 1. Butter-grilled Scallops or Crab Cream Croquettes: The comforting and round umami created by the Dewanosato rice produces a perfect mirroring effect with the sweetness of scallops or the richness of a cream sauce. The freshness and clear minerals of the Nama sake neatly wash away the heaviness of butter and frying that might linger in the mouth, showing a very affectionate marriage. 2. Halibut Engawa (Flounder Fin) with Salt and Lemon: When paired with the refreshing touch of salt and citrus rather than thick soy sauce, the sake's modest white peach fruity aroma and transparent texture bloom most beautifully. It clearly and coolly prepares the rich, savory fat of the Engawa, elevating the dining table's class.