Medium sweet sake with with a solid body, good acidity and a a lingering finish. Yukimegami is a new sakamai used only in Yamagata, and was developed as an ideal rice to make Daiginjo-grade sakes. Recommended drunk chilled.
A popular brewery ranked in the top 10 of the Japanese consumer sake sites. Established in 1892, Yamagata Prefecture’s Dewazakura Sake Brewery is an innovative and trend setting brewery that produces iconic sakes. The release of their signature Dewazakura Oka Ginjo kick-started a national trend for ginjo-style sake which was so successful that ginjo remains synonymous with Dewazakura. Ginjo style sake is milled to the same level as Jumai Daiginjo but it has some brewers alcohol added to pop up the flavours. Other innovations included perfecting a Cold Storage technique that ages freshly pressed sake at -4 °C in anaerobic conditions in 1991, using the new Yamagata rice strain "Dewasansan" which was the 1st specific regional label.
In 2004, the breweries in Yamagata received more gold medals than any other prefecture at the Japan National Sake Appraisal. Dewazakura's ICHIRO and DEWANO SATO have won the title of Champion Sake with the International Wine Challenge (IWC) which is the most comprehensive and influential wine tasting competition in the world. Their daiginjo-shu are often pressed with the shizuku drip method, a technique that produces some of the finest tasting sakes.
The Dewazakura Brewery is located within the Yamagata Basin which is the first prefecture to obtain a Geographical Indication (GI) for Japanese sake. The Yamagata Basin is surrounded by mountains with heavy snowfall and hot summers above 35 °C.
Snowfall is heavy during the winter and the temperatures are frigid. Just the way sake likes it. And there’s also plenty of precipitation in the form of summer and fall rain. The rain and the dense snow leads to an abundance of quality water usable for brewing. first prefecture to obtain Geographical Indication in Japanese sake
*Served at the G20 Osaka Summit in 2019.