This sake is reminiscent of softly melting snow. It has a mild floral fragrance, revealing notes of peach and apricot at mid-range, concluding with a light and slightly dry finish.
Dewazakura Sake Brewery
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.
Rice variety: Yamadanishiki
Brewing method: Sokujo
A natural with sashimi and seafood appetizers, this lovely sake reveals its charm gradually. Its subtle flavors and aromas suavely enhance the taste of delicious food. Serve cool at around 60 degrees.