Denshin is possibly the most enthusiastic sake brand when it comes to putting out seasonal releases. They are known in Japan for brewing unique sakes for Spring, Summer, Fall and Winter, alike. "Haru" is Japanese for Spring! This year's "Haru" is above and beyond the best yet that I've had from Denshin. We've always thought their sake was great, but this one came through showing a whole new level of radiance and layered elegance. 

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On the nose is aromas of fresh, toasty, senbei rice crackers, grilled rice (Yakionigiri!), and an earthy quality that reminds me of freshly dug potatos. 

The palate gives flavors of hazelnuts, Nutella, mango, cocoa, yogurt-covered dried strawberries, and cola. This sake is dry, textured, rice-driven, clean, mature, and radiant, with a long finish. Something about the way that this sake balances spontaneity and Jovial wonder along with studied and Saturnian maturity reminds me of the art of Yayoi Kusama. Denshin Haru's prismatic and vibrant expressiveness all revolves around a noticeable core of principled and sophisticated adherence to top-quality sake brewing.

(The inimitable Yayoi Kusama-san)

Spring Nama and Unpasteurized Sake Special Care
Most Spring Nama is unpasteurized sake, which, like all unpasteurized sake, means that it contains residual enzymes and microorganisms (good ones like yeast and lactobacillus) from fermentation, which may lead to the sake changing in dramatic and possibly unpleasant ways if the bottle gets too warm for too long. The best practice with storing unpasteurized sake is to refrigerate it until you are ready to drink it!