Made from Omachi rice—the ancestral strain from which many sake-brewing rices are descended—with a luscious aroma and ornate flavor that deepens and mellows on the palate.
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: Junmai Ginjo
Rice variety: Omachi
Brewing method: Sokujo
Mild, gently seasoned dishes best complement Omachi’s full flavor—sweet corn croquettes, an omelette, perhaps even a pumpkin risotto.