his old-style sake is produced in the original Kimoto brewing method, giving it a great mellow flavor and higher acidity. Its rustic nature allows it to stand up to grilled chicken, soups and fried foods. It is great for serving warm or sipping cold.
The story of Akita Seishu begins in 1865, when founder Jushiro Ito converted a 150-year old thatched-roof estate into the Dewatsuru sake brewery. Five generations later, the brewery is still run by the Ito family. President Tatsuru Ito works closely with his son Yohei to bring Dewatsuru’s award-wining sake to consumers in Japan and throughout the world. The brewery’s philosophy is that “Good harmony makes good sake." Akita Seishu values everything local and strives for a harmonious relationship between man and nature. The Dewatsuru brewery is even certified to produce organic sake, one of only a few such breweries in all of Japan. Although working together with nature is not always easy in this frigid region in northern Japan, the harsh winter conditions are ideal for brewing sake and contribute to the distinct, regional flavor profiles of Dewatsuru sake.
Rice: Miyamanishiki and Menoina