Japanese Sake Products
Information on hundreds of Sakes, including photos of bottles, spec sheets, and brewery information
Horaisen Beshi Tokubetsu Junmai
Horaisen Beshi Tokubetsu Junmai
Class: Tokubetsu Junmai
Rice: Yume Sansui
Rice-Polishing Ratio: 55%
Brewery Location: Aichi
Food Pairings: Grilled Shellfish and Poultry (like Yakitori), Anago Kanro-nii, Satoimo Niitsuke.
Tasting Notes: This light Junmai sake "Beshi" has a mild nose that is still very much present - especially as it comes to room temperature - filled with spices and steamed rice, some ripe stone fruit and bay leaf. Its relatively light flavor comes with a refreshing and frankly unexpected acidity, and a smooth dry finish. Delicious sipped at any temperature.
Made with locally grown yume sansui rice, a sake rice varietal which was locally developed to suit their climate in Aichi.
The name of the sake, as well as the calligraphic art on the label, is from an Edo-period poem from the Confucian scholar and writer Chazan Kan; "Wagahai shin ni Shosu Beshi".
Size: 720ml
Location: NY NJ Distribution
Brewery: Sekiya Jozo
Founded: 1864
Profile: Sekiya Jozo is quite particular about their rice, and so they always polish it within the brewery, and occasionally grow their own rice. Even the jozo (brewer's alcohol) used to fortify their sake is distilled internally out of their own sake kasu. Sekiya aims for environmental sustainability and self reliance in all of their actions.
