Dewazakura `Yamada Nishiki 40` Daiginjo (10x720mL Giftboxed), Yamagata, JP.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$119.99 per Bottle
$1,199.90 per package
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The Dewazakura Sake Brewery was established in 1892. It is located in Tendo City, Yamagata Prefecture, a small town of 60,000 residents located 300 kilometres north of Tokyo. Situated in the Yamagata Basin and surrounded by high mountains, Tendo City is hot in summer, often exceeding 30 degrees Celsius, and in winter can receive considerable snowfall, often exceeding one meter in depth. These natural features, including the climate, have made the region a major production centre of rice, fruits and other products. The Nakano’s, the founders of Dewazakura, were originally major landowners in the region. Since its foundation, Dewazakura has been committed to quality, the top priority for the brewery.

Dewazakura have developed their own rice suited to their region, and this is known as Dewa Sansan, which they use for a selection of their sake. They have also developed special yeast to suit the climate. Dewazakura are known for their distinctive 'fragrant' sake, which can be attributed to their yeast selection as well as their low temperature fermentation techniques. Like many producers, Dewazakura also use rice from outside their region, sourcing Yamadanishiki rice from Hyogo. Dewazakura are considered one of the industry leaders in innovation, and were largely responsible for the Ginjo ‘boom’ in Japan in the early 1980’s.

Tasting Note

Yamadanishiki is the most widely planted sake rice variety in Japan. As the name indicates this Dewazakura sake has been produced from rice polished down to 40% of its original size and is therefore classified as Daiginjo ( less than 50%). The nose has a classic 'ginjo-ka' nose filled with flower blossom. The Daiginjo 40 has more depth and complexity than the Daiginjo 48, and whilst the palate also has a crispness to it, it is far more intense and complex. The finish is silky, rich and long.

Food Matching

Grilled eel, duck, venison, and other full flavoured dishes.

  • Style:Daiginjo
  • Rice type: Kojimai (Rice used for making Koji): Yamadanishiki, Kakemai (Rice used for making Sake) : Yamadanishiki
  • Rice Grown: Hyogo
  • Rice polishing ratio: 40% (remaining)
  • Alcohol: 16%
  • SMV (Sake Meter Value): (+6)
  • Serving temperature: Room temperature


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