"Fragrant, smooth, reminiscent of softly melting snow."


This sake is reminiscent of softly melting snow. It has a mild floral fragrance, revealing notes of peach and apricot at mid-range, concluding with a light and slightly dry finish. At the time it was released in 1976, it was the first in Japan to adopt a label design that was written in ink on "handmade Japanese paper", and the design truly expresses its taste.

Characteristics of "Mountain Cherry" Daiginjo

ABV: 16-17%

Grade: Daiginjo

Taste: Light & Dry

Storage: Keep in a cool dark and dry place

Rice Variety: Yamadanishiki

Yeast: Ogawa

Brewing Method: Sokujo

Polishing Ratio: 50%

Acidity: 1.2

SMV: +6.0

Food Pairing

A natural with sashimi and seafood appetisers, this lovely sake reveals its charm gradually. Its subtle flavours and aromas suavely enhance the taste of delicious food. Serve cool at around 15 degrees.

Recommended Serving Temperature



The 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.