The Tedorigawa brand was introduced to me through the documentary The Birth of Sake. The film follows the brewery through a difficult six-month brewing season, which illustrates the skill and dedication required to brew sake in the traditional manner. The process is so demanding that brewers must live at the brewery communal style, removed from all distractions, in order to provide the proper attention to the developing sake. Separate from the review of their sake, I’d recommend watching the documentary – if nothing else, you will appreciate the level of effort required to produce a batch of sake using traditional methods.
Today, we taste “Iki na Onna,” which translates to “Lady Luck.” The industry polishing standard for the Daiginjo sake grade is 50%, but Lady Luck is not a sake to settle for the minimum – understandable given the level of detail and sacrifice the brewers pay to the production process. Made with Yamada-nishiki rice, the standard for Daiginjo grade sake, Iki na Onna is polished to a delicate 40%. This extra polishing and crafted brewing creates a sake with a mouthfeel that is velvety and round, but still soft with light acidity and subtle umami. A whisper of sweetness and generous 16-17% alcohol prevents the sake from feeling thin. On the nose, the sake carries aromas of honeydew melon, lychee, pear, cotton candy, and white tea. Pleasantly, while the weight of the sake dissipates crisply on the finish, its luscious fruit flavor lingers. Serve well chilled and enjoy with light, lean dishes.
A- / $43 (720ml)