Dewanoyuki - Shonai Bijin - Hiyaoroshi Fukuhikari This aroma fades into fruity

This aroma fades into fruity and floral flavors that become more dry as it goes down

along with Shichida’s signature weighty

They continue to update their recipe to provide exceptional aroma

Made by a brewery with one of the few female executives in the sake world

Herb-seasoned sautéed vegetables

Dewanoyuki - Shonai Bijin - Hiyaoroshi Fukuhikari This aroma fades into fruityA fall seasonal sake from the Shonai region of Yamagata prefecture, this junmai is a match for your meatiest dishes. Its made with the traditional kimoto method, which requires a lot of labor and relies on ambient lactic acid bacteria. This bestows a yogurt like aroma and flavor, layered with banana and some nuttiness. The brewery recommends enjoying it alongside imoni, a local stew made with plenty of meat and taro.