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- Dewatsuru Ashitae Sparkling (720ml)
Dewatsuru Ashitae Sparkling (720ml)
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¥5,455 w/o tax
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
- *All prices shown are the product prices from the Japanpage:.
- *Product price can be shown in multiple currencies as reference values.
- *Payment should be made in Japanese yen.
- *After filling in delivery address, grand total (product price + shipping cost (packing + shipping + insurance) +tariffs & taxes) will be shown on the shipping cart page.
Awards
International Wine Challenge (IWC)2019 Sparkling Division Commended
International Wine Challenge (IWC)2017 Sparkling Division Bronze
SAKE COMPETITION 2019Sparkling Division Gold
The sparkling sake, "Dewatsuru Ashitae Sparkling sake" won the top prize in the world competition for the best sakes. No. 1 among the GOLD Medal winners in the "SAKE COMPETITION 2019" Sparkling category, it is made from Akita-sake Komachi rice that is ideal for sake brewing and grown by contracted rice growers around the brewery. The clear and soft water used to brew the sake springs from the surrounding mountains. Using the same processing methods as champagne making, such as secondary fermentation, disgorgement, and dosage, it has a fruity aroma and well-rounded sweetness is imparted to the typically dry Japanese sake for a well-balanced taste. Racking is carried out bottle by bottle, resulting in a wonderful display of tiny bubbles. The well-rounded sweetness, Ginjoko aroma, and the delicate bubbles typical of secondary fermentation will certainly lift the mood of any occasion. It is a fine beverage that pairs well with both Japanese and Western food.
About "Dewatsuru"
"Dewatsuru" represents the wish to make "a Japanese sake of Dewa (the current Akita prefecture) that is as elegant as the crane". The brewmaster and the brewers are involved in growing the rice for the sake itself, and they use clear and soft snowmelt water in the brewing process, creating a smooth and fine sake.
Recommended temperature
- Atsukan (50 - 55℃)
- Jokan (45 - 50℃)
- Nurukan (30 - 40℃)
- Room temperature (15 - 20℃)
- Hanabie (10℃)
- Yukibie (5℃)
Type
Tag
- International Wine Challenge (IWC)
- Sake Competition
- Sparkling sake (secondary fermentation)
- Sokujomoto
- Muroka (None)
Appearance
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Clarity
Transparency
Hazy
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Colour
Colorless
Dark brown
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Intensity
Water
Deep
Nose characteristics
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Intensity
Low
Strong
Taste characteristics
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Light / Body
Light
Body
-
Sweet / Dry
Sweet
Dry
-
Simple / Complexity
Simple
Complexity
-
Acidity
Low
High
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Umami
Low
High
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Finish
Low finish
Long finish
Aroma and flavor
Appearance, Nose characteristics, Taste characteristics, Aroma and flavorRate this product on Japanpage:Picks
Detailed information
| Volume | 720ml |
|---|---|
| Size (L W H) | 8.5 x 8.5 x 32.0 cm |
| Weight | 1.7kg |
| Ingredients | Rice, Rice koji, Water |
| Region | Akita |
| Alcohol content | 13%vol. |
Sake Meter Value
An index that represents sweetness/dryness of sake. The lower the number is, the sweeter the taste, and the higher the dryer.
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Acid level
An index representing the level of acidity in sake, quantifying the taste of sake influenced by flavor, sweetness, and dryness.
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Polishing ratio
Rice that has been polished, removing the surface layer from brown rice. Seimaibuai (精米歩合) refers to the ratio of the remaining part after polishing, expressed in percent. More polishing tends to result in clean flavors while less polishing tends to produce umami in the sake.
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