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The Dewazakura Sake Brewery is located in Tendo City, Yamagata Prefecture.

The Dewazakura Sake Brewery is located in Tendo City, Yamagata Prefecture.

sake

Dewazakura

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.

Hot in summer, Tendo City is situated in the Yamagata Basin and surrounded by high mountains.

TASTING PROFILE

Saku Sparkling Junmai

A hint of herb on the nose, elegant on the palate with a delicate dry finish.



Style:

Sparkling Sake


Rice Type:

Kojimai (For Koji) — Dewanosato

Kakemai (For Sake) — Dewanosato


Rice Grown:

Yamagata


Rice Polishing Ratio:

65%


Alcohol:

9%


Serve:

Chilled

Seijo Karakuchi

It has a smooth mouth feel and palate shows light bodied sake with a hint of mushroom.



Style:

Futsu Shu


Rice Type:

Kojimai (For Koji) — Haenuki

Kakemai (For Sake) — Haenuki


Rice Grown:

Yamagata


Rice Polishing Ratio:

65%


Alcohol:

15.5%


Serve:

Room Temperature or Warm

Junmai Ginjo Dewa Sansan

It shows characters that resemble wine and has hints of herbs, yeast and mushrooms.



Style:

Junmai Ginjo


Rice Type:

Kojimai (For Koji) — Dewan Sansan

Kakemai (For Sake) — Dewan Sansan


Rice Grown:

Yamagata


Rice Polishing Ratio:

50%


Alcohol:

15.5%


Serve:

Chilled or Warm

Junmai Ginjo Omachi

With a hint of straw colour and aromas of banana and tropical fruits.



Style:

Junmai Ginjo


Rice Type:

Kojimai (For Koji) — Omachi

Kakemai (For Sake) — Omachi


Rice Grown:

Okayama


Rice Polishing Ratio:

50%


Alcohol:

16.7%


Serve:

Chilled

Daiginjo Yamada Nishiki 48

The palate has a crispness to it with subtle hints of lemon, corn and cut fennel.



Style:

Daiginjo


Rice Type:

Kojimai (For Koji) — Yamadanishiki

Kakemai (For Sake) — Yamadanishiki


Rice Grown:

Hyogo


Rice Polishing Ratio:

48%


Alcohol:

15.5%


Serve:

Chilled or Room Temperature

Junmai Daiginjo Ichiro

This Junmai Daiginjo is tight and intense in flavour with a hint of spice and savouriness.



Style:

Junmai Daiginjo


Rice Type:

Kojimai (For Koji) — Yamadanishiki

Kakemai (For Sake) — Yamadanishiki


Rice Grown:

Hyogo


Rice Polishing Ratio:

45%


Alcohol:

15%


Serve:

Chilled or Room Temperature

Karesansui Junmai 10YO

Dewazakura Tokubetsu Junmai Karesansui 10 years was produced to celebrate the brewery’s 120 years anniversary.

 

It has been allowed to mature in a tank for 10 years without controlling the temperature. This allows the sake to experience the seasonal changes.



Style:

Tokubetsu Junmai


Rice Type:

Kojimai (For Koji) — Haenuki

Kakemai (For Sake) — Haenuki


Rice Grown:

Yamagata


Rice Polishing Ratio:

55%


Alcohol:

16%


Serve:

Chilled or Warm