Dewazakura Ichiro (720 ml)

Ichiro represents Dewazakura's commitment to the Omachi rice varietal in Yamagata's Tendo district, where soft water from the Mogami River system defines the brewery's house style. The name references the brewery's founding era and signals a return to classical sake aesthetics.

Brewed from Omachi rice polished to 50% — a junmai daiginjo expression — the sake undergoes multiple parallel fermentation (koji, yeast, steamed rice) in temperature-controlled tanks. The soft water profile of Tendo enables delicate koji enzymatic activity without aggressive acidity development. Bottled fresh and stored cool, the sake retains its aromatic volatility.

Omachi's genetic heritage produces distinctive stone-fruit and floral compounds; this expression emphasizes restraint over extraction, allowing mineral undertones from the brewing water to surface. The 50% polish ratio sits at the threshold between ginjo elegance and junmai body — neither ethereal nor heavy.

Drink within 12–18 months of bottling for optimal aromatic clarity. Serve chilled (45–50°F) to preserve volatile esters.