Dewanoyuki “Shonai Bijin” Hiyaoroshi

A fall seasonal sake from the Shonai region of Yamagata prefecture, this junmai is a match for your meatiest dishes. It’s made with the traditional kimoto method, which requires a lot of labor and relies on ambient lactic acid bacteria. This bestows a yogurt-like aroma and flavor, layered with banana and some nuttiness. The brewery recommends enjoying it alongside imoni, a local stew made with plenty of meat and taro.