Date Seven Season II Episode III Hikoboshi Junmai Daiginjo “Suminoe Style”

The nose on this project sake from seven breweries in Miyagi is a gentle collection of young strawberry, pear, rum raisin, mochi, celery, sesame, and ocean water aromas. All seven breweries handle a different brewing step: Hagino Shoten washed the rice, Yamawa Shuzoten worked on the starter, Kawakei Shoten worked in the koji room, Saura worked on the the moromi, Niizawa Jozoten worked on the pressing. But the lead brewery for this season’s episode is Suminoe Shuzo. Light, tight, dry, crisp with a little tingle and friskiness, this smooth and clean brew has a tannin-like dryness and a very quick finish. Look for crisp apple, Asian pear, persimmon, kumquat, young melon, celery, and snow melt flavors on a very concise fluid that is like dry water. Made with Yamadanishiki milled to 45%, this collaboration is liquid fun in a cool bottle. Dry sake fans will rejoice. WORD: Dry WINE: Dry Reds/Mineral Whites BEER: Crisp Ales FOODS: Sushi, sashimi, grilled chicken and fish, caviar, nabe, and oysters.