Snow Country
Aged for five years, this daiginjo sake defines the Japanese aesthetic of elegant simplicity. Vividly fruity when first bottled, it has deepened with age to reveal muted tones of pomegranate and persimmon.
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
35%
polishing ratio
16–17%
alcohol
1.2
acidity
+3.0
SMV
Serving recommendations
“Yukimanman” is best enjoyed slightly cooled. This is a sake to savor slowly, like a prized sherry. Goes quite well with soft cheeses and light Mediterranean-style tapas.
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Tedorigawa “Yamahai Daiginjo”
