Dewazakura Sparkling Junmai Saku

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.

Storage Instructions

Store unopened sake upright in a dark place, at a cool room temperature, ideally at about 12 to 15°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.