Benten Sawane Harmony of Yamagata Junmai Ginjo

Benten was established in 1788, and their onto their 8th and 9th eighth-generation of owner and son working together alongside the kurabito (brewery workers) during the brutal cold and snowy winters in Northwestern Japan’s Yamagata prefecture. That’s not just tradition for tradition’s sake, it’s because the refuses to compromise on quality.

The Okitama Basin where Benten operates is one of the snowiest places in all of Japan. Surrounded by mountain ranges on all sides, it gets the kind of weather that would shut down most operations. But that pristine snowmelt water and the cold are exactly what makes this Junmai Ginjo sing. Combined with locally grown Dewanosato rice, you get something bright and pure with real clarity and precision. Fresh pear aromatics, juicy and fruity with crisp acidity that cuts clean on the finish. Considering the affordable pricetag, the sophistication is off the charts.

For learning purposes:
Junmai Ginjo is a premium Japanese sake brewed using only pure rice, water, yeast, and koji. The term Junmai literally translates to “pure rice” (no added brewer’s alcohol), while Ginjo refers to a meticulous brewing process where the rice is polished down to 60% or less of its original size. These are sophisticated bottles with great floral aromatics and a clean, smooth, balanced flavor. I’d recommend serving them slightly chilled to preserve all the delicate flavors and to keep it all tight.