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One of Japan's most creative young guns is rapidly redefining the now-famous Tedorigawa brand. Where you see the name "Yoshidagura," you get a peek inside the future-facing vision of Tedorigawa.
A balance of low alcohol and soft, ricey sweetness is held in tension against saline minerality, grapefruit astringency and prickly effervescence. "U" is balanced like a bit like an edelzwicker-- not an imitation of it, no-- without the acidity and tannin, but with the thoughtful, delicate, lithe form.
Notes of green apple, fennel, pineapple leaf, granite, mint and white peach. A thematic sibling to Masumi Shiro and Emishiki Sensation, as well as lovers of the full line of Tedorigawa, which for all its difference, still comes from the same water, the same terroir.
Yoshida Shuzoten, 吉田酒造店
Location: Hakusan, Ishikawa prefecture
Grade: Junmai Yamahai
Rice: Local Ishikawamon
GI Hakusan
Polish: 60%
Yeast: House (Kanazawa lineage)
SMV -5
ABV 13%
The relatively high acidity and crisp fruit tones are a natural pair for oily fish (mackerel, herring, salmon, hamachi) or dishes which play off the citrus notes: grilled vegetables with a lemon-olive oil dressing, delicate proteins dressed with a coriander salad, gazpacho with herb oil, and the starters that come before the sushi (sunomono, edamame, fresh tofu) in a classic omakase experience.
