Sakura Boy
Mellow, pure, and made for simple enjoyment. Combining a mild aroma and clean finish with easy drinkability, it complements a wide range of foods.
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: Daiginjo
Rice variety: Yamadanishiki
Yeast: Ogawa
Brewing method: Sokujo
48%
polishing ratio
15–16%
alcohol
1.2
acidity
+4.0
SMV
Serving recommendations
Enjoy cold with a carpaccio appetizer or seafood salad; at the sushi bar goes best with tako, ika and hikarimono like kohada and saba.
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Tamagawa “Junmai Daiginjo”
Dewazakura “Ichiro”
Dewazakura “Oka”
Masumi “Sanka”
Kuzuryu “Daiginjo”
