Green Ridge—Primal Strength
This nama, or unpasteurized, label delivers a noticeable lift at first sip, followed by a pleasant tartness and a brisk finish. Its lively taste stands up well to spicy foods.
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.
Classification: Nama Junmai Ginjo
Rice variety: Dewasansan
Brewing method: Sokujo
Fresh and full of zing! A lively accompaniment to anything from the sushi bar, and stands up vigorously to the edgy flavor combinations of fusion cuisines. Important: Keep refrigerated at all times and serve chilled.