Festival of Stars
“Tobiroku” is a “sparkling sake” produced through secondary fermentation in the bottle, much like champagne. It is crisp, dry and effervescent—a lively companion on any occasion.
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: Specialty (Sparkling Nigori)
Rice variety: Dewasansan, Haenuki
Yeast: Ogawa
Brewing method: Sokujo
50%
polishing ratio
15–16%
alcohol
1.5
acidity
-3.0
SMV
Serving recommendations
“Tobiroku” is fun to drink with a wide range of foods. It’s likely to appeal to aficianados of Belgian beer and champagne, but satisfies sake purists as well. Just open the bottle and enjoy.
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Masumi “Sparkling”
Dewazakura “Namagenshu”
