![Dewazakura Ginjo Namagenshu Usunigori "Sarasara" [Preorder; Arr. 5/13]](http://sunflowersake.com/cdn/shop/files/Dewazakurasarasaranamaginjo.png?v=1778264122&width=1080)
Dewazakura Ginjo Namagenshu Usunigori "Sarasara" [Preorder; Arr. 5/13]
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A fresh, vibrant nama-usunigori expression of the classic Oka ginjo from Yamagata. A touch of sweetness at first sip, a sprinkling of sake lees for lively taste, then icy-clean clarity through to the finish. "Sarasara" is a Japanese onomatopoeia for something silky, smooth, and flowing (like a rushing stream). If you usually steer clear of nigori (cloudy sake) because you find it too sweet or thick, don't pass on Sarasara. It takes the beautiful, floral aromatics that Dewazakura is famous for and adds just a whisper of ricey texture. It’s light, breezy, and incredibly refreshing; a "ginjo lover's nigori" that prioritizes elegance over weight, for Spring release only.
Name Dewazakura “Sarasara Nigori”
Classification Specialty (Light Nigori)
Rice Variety Dewasansan, Haenuki
Rice Polishing Ratio 50%
Yeast Ogawa
Alcohol Content 16%
Acidity 1.3
Sake Meter Value -4.0
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 popularizing ginjo sakes at a time when few people in Japan had heard of them. In the early ‘90s Dewazakura began storing unpasteurized sake at 25 degrees Fahrenheit to keep it as aromatic and flavorful 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.