Triple Peak
Dewazakura brings its famed ginjo-brewing finesse to this light-bodied, easy-drinking junmai. The clarity is apparent first, then satisfying flavor. Hews to junmai-brewing tradition, but with an elevated expression.
Dewazakura Sake Brewery
Yamagata Prefecture
Dewazakura is one of the most innovative sake-makers in Japan, using new yeast strains, rice varieties and brewing techniques to craft distinctly original sakes. The brewery’s “Oka” label, introduced in 1980, is credited with popularizing ginjo sakes at a time when few people in Japan had heard of them. In the early ‘90s Dewazakura began storing unpasteurized sake at 25 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. New labels made from Dewasansan and Omachi rice have added to the brewery’s reputation as a creator of modern sakes that are fragrant, delicate and refreshing.
Technical Specifications
Classification: Junmai
Rice variety: Dewa no Sato
Yeast: Yamagata
Brewing method: Sokujo
60%
polishing ratio
15%
alcohol
1.2
acidity
+1.0
SMV
Serving recommendations
Enjoyable cold or lightly chilled at around 50°F. Drinks well at room temperature. Versatile, have a glass with the foods you most enjoy.
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