Dewazakura `Dewa Sansan` Junmai Ginjo (6 x 1.8L), Yamagata, Japan.

The Dewazakura Sake Brewery was established in 1892. It is located in Tendo City, Yamagata Prefecture, a small town of 60,000 residents located 300 kilometres north of Tokyo. Situated in the Yamagata Basin and surrounded by high mountains, Tendo City is hot in summer, often exceeding 30 degrees Celsius, and in winter can receive considerable snowfall, often exceeding one meter in depth. These natural features, including the climate, have made the region a major production centre of rice, fruits and other products. The Nakano’s, the founders of Dewazakura, were originally major landowners in the region. Since its foundation, Dewazakura has been committed to quality, the top priority for the brewery.

Dewazakura have developed their own rice suited to their region, and this is known as Dewa Sansan, which they use for a selection of their sake. They have also developed special yeast to suit the climate.

Dewazakura are known for their distinctive 'fragrant' sake, which can be attributed to their yeast selection as well as their low temperature fermentation techniques. Like many producers, Dewazakura also use rice from outside their region, sourcing Yamadanishiki rice from Hyogo. Dewazakura are considered one of the industry leaders in innovation, and were largely responsible for the Ginjo ‘boom’ in Japan in the early 1980’s.

Tasting Note

Dewazakura spent 11 years developing their own original rice, called Dewa Sansan, and it is grown only in the Yamagata prefecture. This rice makes a very soft and deep flavoured style of sake. It shows characters that resemble wine and has hints of herbs, yeast, and mushrooms. The palate has good zingy acidity, with citrus/lemon tang, and a clean and fresh finish with wonderful mouthfeel.

Food Matching

Fish tempura, fried tofu, tonkatsu (crumbed pork fillet).

• Style:Junmai Ginjo
• Rice type: Kojimai (Rice used for making Koji): Dewa Sansan, Kakemai (Rice used for making Sake) : Dewa Sansan
• Rice Grown: Yamagata
• Rice polishing ratio: 50% (remaining)
• Alcohol: 15.5%
• SMV (Sake Meter Value): (+4)
• Serving temperature: Chilled or warm