Captain’s Table
Aged about a year at 23°F for smoothness and easy drinkability. Pristine aroma of ripe fruit at first sip, segueing drily into a long and memorable finish.
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
17%
alcohol
1.3
acidity
+4.0
SMV
Serving recommendations
Serve cold, right out of the refrigerator. Pairs especially well with abalone and kanpachi. Second Grand Prix winner at the 2017 U.S. National Sake Appraisal.
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