*DATÉ SEVEN -EPISODE VII - THE FINAL


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Daté Seven -Episode VII - the Final. The tale of a collaboration of 7 Saké breweries over 7 years. 

In this final year,  the saké brewing roles were split up as follows:
  1. Lead Brewery - Katsuyama Shuzo (Katsuyama , Sensho Masamune)
    The lead brewery is where the saké was brewed and the brewery that was responsible for the entire saké making process - the “Toji” for this product.
  2. Seimai/Rice polishing - Niizawa Jozoten (Hakurakusei,Atagonomatsu)
  3. Rice processing/washing and steaming - Kanbai Shuzo (Miyakanbai, Osaki)
  4. Koji making - Hagino Shuzo (Hagi no Tsuru, Hiwata)
  5. Shubo/Fermentation starter - Kawakei Shoten (Koganesawa, Tachibanaya)
  6. Moromi/Main Fermentation - Suminoe Shuzo (Suminoe, Tanikaze,Benkeimisaki)
  7. Pressing - Yamawa Shuzoten (Yamawa/Washigakuni)

The final edition specs:
Rice: Yamada nishiki
Yeast: special Daté Seven miyagi yeast (maybe similar equivalent to 1801)
Milling rate: 45%
Alcohol: 16%

It’s a very smooth, elegant Junmai Daiginjo saké with wonderful ginjo aromas - a quintessential yamada nishiki saké that is a fitting end to an era.
  • Brewery: SENDAI ISAWAKE KATSUYAMA SHUZO
  • Region: Miyagi
  • Classification: Junmai Daiginjo
  • Item Code: 164821
  • %ALC/VOL: 16%
  • Net Volume: 720ml
  • Rice: Yamadanishiki
  • Rice Polishing Rate: 45%
  • SMV (Sake Meter Value):
  • Serve: Cold | Well chilled | Room Temperature
  • Food Pairing: All cuisines

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