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SakeOne Y Sake Dry Daiginjo - Wind

Junmai from Willamette Valley, Oregon
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        Winemaker Notes

        The Y Wind evokes a lush, silken breeze - in the pure, most pristine tradition of daiginjo style sake - with its clear cut, bracing dryness, fraught with natural scents suggestive of salted cantaloupe, leafy green melon, juice from the mango, oil from the banana, milk from the coconut… the whole nine yards. A great table "wine."

        Food Matches: Smoked meats ("red" or "white") and salmon; whole fish, grilled, steamed, or in rich broths; bean, noodle or vegetable soups, both Asian and European; Japanese custards and dynamite fish and oysters; raw foods, from tartare and tataki to sashimi and sushi.

        Critical Acclaim

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        Willamette Valley

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        One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

        The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

        Sake with the lowest milling requirement at no less than 30% milled, so that 70% of each rice grain remains, is simply called Junmai. It is made of water, koji mold, yeast and rice. The categories of saké are established not by rice variety, but by their polishing or milling percentages. Junmai is also brewed in the absence of added alcohol. Some brewers, in search of other flavors, aromas and textures, will add a small amount of distilled alcohol during the brewing process. But the alcohol in any saké labeled Junmai will come purely from fermentation.

        PIN4946_0 Item# 40553