Country : Japan
Region : Yamagata Prefecture
Style : Junmai Ginjo
Rice : Dewa Sansan
Polish : 50%
Volume : 720 ml
Alcohol : 15.0%
SMV : +4
Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family owned Kuma Masamune Sake Brewery. Since then, they have been producing sake by hand in their local town, Tendo city in the Yamagata Prefecture. Situated in the Yamagata Basin and surrounded by high mountains, Tendo City is hot in summer, often exceeding 35 degrees Celsius, and in the winter can receive considerable snowfall, often exceeding one meter in depth. These natural features, including the climate, have made the region a major production center of rice, fruits and other products. Using the great rice quality produced in the region, the brewery has been meticulously making sake by hand to ensure precision, resulting in brewing small quantities, high-quality sake.
In 1980, they released their signature product "Oka Ginjo", during a time when the word "Ginjo" was not commercially used in general and the style of sake was mainly made only for competition. However, Dewazakura wanted everyone to enjoy the finest quality of Ginjo, so they decided to market Ginjo for at affordable price to the public. Oka Ginjo was successfully well received, triggering the so-called "Ginjo boom". They are proud of being one of the pioneers to spread and share the passion of the Ginjo style sake.
Since releasing the Oka Ginjo, the brewery develops the mission and determination to spread Ginjo style sakes all over the world, therefore they started exporting their finest sake in 1997. Now, they export to over 25 countries, spreading the joy of drinking Ginjo to people in many parts of the world. They are trying to make "Ginjo" a familiar word worldwide through the export of Ginjo, which we believe constitutes a valuable part of Japanese culture, and will continue making high quality craft sake to people all over the world.
Tasting Note:
Rich floral aroma with notes of Sakura flowers, pear and cotton candy. On the palate, creamy texture with flavors of peach and green apple, finishes fresh and rounded with a dry lingering taste. Good levels of umami allow it to pair well with different kinds of cuisine. Recommended to be served chilled.
Polished to Daiginjo levels, this sake is a great example of a Yamagata Junmai Ginjo. To qualify for its DEWA33 label, it must be at least a Junmai Ginjo polished to 55%. It must also be made using Dewa Sansan, a Yamagata-only rice, and Yamagata yeast.
Food Pairing:BBQ dishes, deep-fried small bites & tapas, pizzas, hamburgers, cream-based pasta.
Reviews / Awards:
Gold Award - U.S. National Sake Appraisal 2015/16/17