I consider myself a “sake-loving lightweight.”
With beer, I’m done after 3cm, and with a 4% chu-hai, I start feeling lightheaded after just a third of a can. While I don’t usually feel sick, I often find myself tipsy when everyone else is just getting started, and by the time they’re happily buzzed, I’m already sober.
Even though I love sake, stronger alcohol has never been my go-to, so I never really ventured into the world of Japanese sake.
However, recently, while drinking with five friends, a few of them started discussing different sake brands, saying things like, "This one is easy to drink," and "This one is sweet." I realized they were connoisseurs. Being in my mid-30s, I figured it was time for me to make my own debut into the world of Japanese sake. That moment had finally come.
Discovering Tsuyahime’s Sake on a Trip
Their excitement was understandable—after much experimenting and switching, our family has been loyal to Tsuyahime rice for about eight years. If the rice we love so much is made into sake, it’s bound to be delicious!
The sake we received was called Dewazakura made from Tsuyahime. The brewery was just a short distance from our hotel.
A Surprising Aroma—This Is the Essence of “Richness”!
The few sips of sake I’ve tried before had a strong, overpowering fermented rice aroma that was too distinctive for my taste. But this sake was a revelation.
The aroma wasn’t overwhelming but rather shot straight through, with only a light, sweet fragrance. It felt refreshingly clean. Tentatively, I took a sip—there was no harsh alcohol burn, and just like the aroma, there was no off-flavor. The aftertaste was fruity, with a natural sweetness that lingered pleasantly.
“This is so easy to drink!” I told my family (who are much heavier drinkers than I am). They confirmed that this level of drinkability is rare.
Quick Search, Quick Purchase
I quickly searched online and found that there are several varieties of sake made from Tsuyahime rice. I knew that Junmai Daiginjo is supposed to have the least amount of off-flavors, but I wanted to stick with the Dewazakura I had already enjoyed. Buying it online seemed too impersonal, so I picked up a bottle as a souvenir from a liquor shop at the station before heading home.
A Different Flavor with Different Temperatures
Once home, I put the Dewazakura in the fridge. After unpacking, I couldn’t wait any longer and tried it, though it was still slightly warm since I hadn’t chilled it for long.
The mouthfeel was even smoother, and the sweetness had intensified! It was hard to believe it was the same sake; the difference in flavor was astonishing.
According to the official website, it has a pear-like aroma and is best enjoyed at 10-15°C. I realized that not over-chilling the sake brought out the strongest sweetness.
This experience gave me a glimpse into the depth of Japanese sake. I’m still a beginner, but I’m excited to try Junmai Daiginjo next!
