Dewazakura “Ichiro”
Dewazakura “Ichiro”
Billowing meadowy flavors, then a dry, gently fading finish

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.

Yamagata Prefecture


Dewazakura Sake Brewery
Dewazakura Sake Brewery

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.

Dewazakura “Ichiro”

Technical Specifications

Classification: Junmai Daiginjo
Rice variety: Yamadanishiki
Yeast: Ogawa
Brewing method: Sokujo


polishing ratio







Serving recommendations

Best enjoyed close to room temperature: do not over-chill. Pairs well with unadorned dishes that accentuate the flavor of natural ingredients.

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