37 Sakes in 37 Days: Day 13 Dewatsuru
We are celebrating Ten Thousand Waves’ 37th birthday with 37 sakes in 37 days at their fantastic Japanese pub, Izanami. Today we continue our talk about the sake brewing process.
To pull off making good sake, the technical skill lies with the toji (head brewers), the type of yeast they use and the limitations entailed by local land and weather conditions. Rice is washed and steam-cooked. This is then mixed with yeast and koji. The whole mix is then allowed to ferment, with more rice, koji and water added in three batches over four days. This fermentation, which occurs in a large tank, is called shikomi.
Our 13th sake is Dewatsuru, a kimoto junmai with a milling rate of 65%. The brewery’s philosophy is that “good harmony makes good sake.” This old-style sake is produced in the original kimoto brewing method, giving it a great mellow flavor and higher acidity. Dewatsuru is one of the few sakes that is served either cold or warm. We thought this sake paired nicely with Chef Kiko’s doria, which is like a Japanese risotto. We thoroughly enjoyed this sake!
Now you can taste the Dewatsuru and the other fantastic sakes on this week’s flight and see for yourself how delightful it is to pair exquisite food with amazing sakes at Izanami. On Fridays, go to santafe.com/passport to enter our contest where you name all of the sakes I’ve talked about that week (hint: go can read my blogs in case you miss hearing me talk about them). On Mondays, we will draw one correct entry and that person will receive two $37 gift certificates to Izanami and a private hot tub for two at Ten Thousand Waves. On February 27th we will draw our grand prize winner who will receive a complete therapeutic massage for two, a premium hot tub for two, a multi-course dinner for two at Izanami and an overnight stay at Ten Thousand Waves. We’re celebrating 37 years of Ten Thousand Waves- your passport to relaxation from your friends at 98-1 Radio Free Santa Fe.