Planteray Original Dark Rum (Plantation Rum)
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Light-bodied and clear, the Dewazakura Sparkling Junmai Saku is a pure rice sake, with floral notes and a delicate dry finish
1 / 2
Light-bodied and clear, the Dewazakura Sparkling Junmai Saku is a pure rice sake, with floral notes and a delicate dry finish
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
A unique take on sake, the Sparkling Junmai Saku by Dewazakura has an ABV of 9%. Junmai is pure rice sake, containing no additives and made with rice that’s been polished to at least 70%. It’s clear and light-bodied on the mouth, with herbal notes on the nose. On the palate, you get floral notes, elegant, with a delicate dry finish. It will remind you vaguely of sparkling wine, but with a very distinctly sake character.
Preparation And Pairings
The Dewazakura Sparkling Junmai Saku is usually drunk in the summer, chilled. It’s perfect to pair with light citrus-infused dishes. Try it with salads, sushi, sashimi, or seafood carpaccio.
Spreading The Sake Love
Founded in 1892 in the Yamagata Prefecture by Seijiro Nakano, who came from a line of sake brewers, Dewazakura Sake Brewery is located in a prime area. It’s found in the Yamagata Basin, which is surrounded by mountains, and has great weather both in the summer and in the winter. All of this contributes to the production of good rice and fruits. This is the rice Dewazakura uses, making their quality sake by hand, with precise temperature controls.
It was Dewazakura that first marketed Ginjo sake to the public, a premium grade sake made with rice that had been polished to at least 60%. Before this, Ginjo was made mainly for completion, and was really only familiar to those in the sake industry. Dewazakura aimed to let everyone enjoy Gino, selling it at an affordable price. It was very well-received, immediately becoming a fan favorite, and triggering Japan’s “Ginjo boom.”
The brewery started exporting sake in 1997, and currently their sake is found in over 30 countries worldwide.
Understanding Junmai Sakes
When it comes to Junmai sake, the difference lies in the rice — how much of it is polished away, and how that choice shapes the flavor. Think of it as minimalism versus refinement — each tier offering its own kind of beauty.
Junmai (≤70% polish): Bold, earthy, full-bodied. You taste the rice. Great warm or room temp.
Junmai Ginjo (≤60% polish): Lighter, more aromatic with hints of fruit. Smooth and slightly refined. Best chilled.
Junmai Daiginjo (≤50% polish): Ultra-polished, delicate, complex. Soft, elegant, and best enjoyed cold — a luxury pour.
The more the rice is polished, the more delicate and nuanced the sake becomes. But that doesn’t mean “better” — it’s about preference, occasion, and the kind of experience you want in the glass.
Storage Instructions
Store unopened sake in your fridge ideally at 4°C. . If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.
A unique take on sake, the Sparkling Junmai Saku by Dewazakura has an ABV of 9%. Junmai is pure rice sake, containing no additives and made with rice that’s been polished to at least 70%. It’s clear and light-bodied on the mouth, with herbal notes on the nose. On the palate, you get floral notes, elegant, with a delicate dry finish. It will remind you vaguely of sparkling wine, but with a very distinctly sake character.
The Dewazakura Sparkling Junmai Saku is usually drunk in the summer, chilled. It’s perfect to pair with light citrus-infused dishes. Try it with salads, sushi, sashimi, or seafood carpaccio.
Founded in 1892 in the Yamagata Prefecture by Seijiro Nakano, who came from a line of sake brewers, Dewazakura Sake Brewery is located in a prime area. It’s found in the Yamagata Basin, which is surrounded by mountains, and has great weather both in the summer and in the winter. All of this contributes to the production of good rice and fruits. This is the rice Dewazakura uses, making their quality sake by hand, with precise temperature controls.
It was Dewazakura that first marketed Ginjo sake to the public, a premium grade sake made with rice that had been polished to at least 60%. Before this, Ginjo was made mainly for completion, and was really only familiar to those in the sake industry. Dewazakura aimed to let everyone enjoy Gino, selling it at an affordable price. It was very well-received, immediately becoming a fan favorite, and triggering Japan’s “Ginjo boom.”
The brewery started exporting sake in 1997, and currently their sake is found in over 30 countries worldwide.
When it comes to Junmai sake, the difference lies in the rice — how much of it is polished away, and how that choice shapes the flavor. Think of it as minimalism versus refinement — each tier offering its own kind of beauty.
Junmai (≤70% polish): Bold, earthy, full-bodied. You taste the rice. Great warm or room temp.
Junmai Ginjo (≤60% polish): Lighter, more aromatic with hints of fruit. Smooth and slightly refined. Best chilled.
Junmai Daiginjo (≤50% polish): Ultra-polished, delicate, complex. Soft, elegant, and best enjoyed cold — a luxury pour.
The more the rice is polished, the more delicate and nuanced the sake becomes. But that doesn’t mean “better” — it’s about preference, occasion, and the kind of experience you want in the glass.
Store unopened sake in your fridge ideally at 4°C. . If you wish to drink your sake chilled, place it in the refrigerator the night before consumption. Opened bottles should always be kept refrigerated. If you later wish to drink your sake at room temperature, place the portion you want into a small pouring vessel and leave that out on the counter at least 3 hours before consumption. Generally, sake should be consumed within one year of the bottling date, but when properly stored, it can survive up to 2 years. An open bottle of sake must be consumed within 2 to 3 weeks.
Curated Selection
