"Brisk and clean, with an engaging lift at first sip."


This nama, or unpasteurised, label delivers a noticeable lift at first sip, followed by a pleasant tartness and a brisk finish. Its lively taste stands up well to spicy foods.

Characteristics of Dewasansan Junmai Ginjo Namagenshu

ABV: 17-18%

Grade: Junmai Ginjo

Taste: Light & Dry

Storage: Keep refrigerated at all times (unpasteurised)

Rice Variety: Dewasansan

Yeast: Yamagata

Brewing Method: Sokujo

Polishing Ratio: 50%

Acidity: 1.4

SMV: +4

Food Pairing

Anything from the sushi bar, and stands up vigorously to the edgy flavour combinations of fusion cuisines.

Recommended Serving Temperature



Dewazakura is located in Yamagata prefecture.

The Dewazakura Brewery

The Dewazakura brewery was founded in 1892 by Seijiro Nakano in the city of Tendo in Yamagata prefecture. It is now run by the 4th generation of the Nakano family, Mr Masumi Nakano. The brewery is famous for democratising ginjo sakes in Japan with the release in 1980 of its "Oka" ginjo. It was the first affordable and readily available ginjo in the market. Since then, the people of Dewazakura have continued innovating; they perfected the cold storage technique, to best retain the aromas and flavours of sake until bottling, in 1991 and introduced the use of local Dewasansan rice in 1996, developing further the concept of terroir in the world of sake.