DEWANOYUKI AMAKUCHI 720 ML

CHF 41.00

Taxes included.

Type: JUNMAI, Kimoto method

Alcohol content: 14%

Sake Meter Value: -20 (slightly sweet)

Seimai buai: 65% (refined)

Service temperature: from 12° C to 55° C

Ingredients: water, rice, koji

DESCRIPTION

Velvety sweetness and balanced acidity: a Kimoto unique in its kind.

The Japanese term “Amakuchi” literally means "sweet mouth" and refers to a slightly sweet sake, with a balance between sweetness and acidity.
This Kimoto Junmai is the result of careful artisanal production, where the producer wanted to reinterpret the Kimoto style in a softer and more accessible way.

Unlike the modern Sokujo method, in which lactic acid is added manually, the Kimoto method allows the natural development of acidity. In this case, fermentation is deliberately stopped before the complete transformation of sugars, leaving a natural sugar residue that gives roundness and delicacy to the taste. The result is a sake with a creamy structure, delicate aromas, and an elegant sweetness balanced by a fresh acidity.

FOOD PAIRING

Dewanoyuki Amakuchi Kimoto Junmai pairs perfectly with dishes that have a creamy and structured texture. It is ideal with a classic carbonara, a cheese fondue, or intense dishes such as meat stews. It also pleasantly surprises with grilled meats and various types of aged cheeses, particularly with a 24-month Parmigiano Reggiano, which enhances its roundness and balances its sweetness.

Thanks to its lively acidity and natural sweetness, it is also well suited to slightly spicy dishes, where it manages to soften the spices and make the experience more harmonious.

In Asian cuisine, it pairs very well with creamy soups (such as tonkotsu ramen), dishes based on miso, Japanese or Thai curries that are not too spicy, gyoza or dumplings sautéed with sweet and savory sauces

A versatile sake that elegantly accompanies both traditional European dishes and complex Asian creations.

CURIOSITY'

The sakagura Watarai Honten was founded around 1620 and is one of the oldest in the region. The Kuramoto (owner of the sakagura) as well as the current president, is the seventeenth. He is one of the most respected figures in the region; just think that many kurabito (workers of the sakagura) studied under him to improve their technique and learn its secrets. Their this one ("enologist"), Toshihito Watarai, is the eldest son of the president and also the youngest son Toshio is working with them.