Abbey Road
Fresh meadowy imprint billows out into a fuller flavor profile replete with young fruit. A dry, gently fading finish rounds the circle. Second Grand Prix, Daiginjo B class, 2016 U.S. National Sake Appraisal.
Prefecture
Yamagata Prefecture
Region
Tohoku
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 Daiginjo
Rice variety: Yamadanishiki
Yeast: Ogawa
Brewing method: Sokujo
45%
polishing ratio
15–16%
alcohol
1.3
acidity
+1.0
SMV
Serving recommendations
Best enjoyed close to room temperature: do not over-chill. Pairs well with unadorned dishes that accentuate the flavor of natural ingredients.
You might also like…
Dewazakura “Daiginjo”
Dewazakura “Mini-Daiginjo”
Dewazakura “Dewasansan”
Koshi no Kanbai “Muku”
Tedorigawa “Mangekyo”
