Green Ridge—Primal Strength
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.
Prefecture
Yamagata Prefecture
Region
Tohoku
Dewazakura Sake Brewery
Yamagata Prefecture
Dewazakura is one of the most innovative sake-makers in Japan, using new yeast strains, rice varieties and brewing techniques to craft distinctly original sakes. The brewery’s “Oka” label, introduced in 1980, is credited with popularising ginjo sakes at a time when few people in Japan had heard of them. In the early ‘90s Dewazakura began storing unpasteurised sake at -4 °C to keep it as aromatic and flavourful as possible until bottling. New labels made from Dewasansan and Omachi rice have added to the brewery’s reputation as a creator of modern sakes that are fragrant, delicate and refreshing.
Technical Specifications
Classification: Nama Junmai Ginjo
Rice variety: Dewasansan
Yeast: Yamagata
Brewing method: Sokujo
50%
polishing ratio
17–18%
alcohol
1.4
acidity
+4.0
SMV
Serving recommendations
Fresh and full of zing! A lively accompaniment to anything from the sushi bar, and stands up vigorously to the edgy flavour combinations of fusion cuisines. Important: Keep refrigerated at all times and serve chilled.
Restaurant & Retail Guides
Where to find Dewazakura “Namagenshu” in the U.K.
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