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Yamagata sake from Tendo's volcanic terroir—Dewazakura's flagship junmai daiginjo with 50% rice polish.
Dewazakura's Ohka represents the house style of Yamagata Prefecture's most widely known brewery, located in Tendo—a region defined by volcanic soil and mineral-rich groundwater flowing from the Ou Mountains. The name 'Ohka' (大花) signals ambition: a flagship
expression built on junmai daiginjo protocol with 50% Yamada Nishiki rice polish, fermented in temperature-controlled tanks using Kyokai No. 9 yeast, a strain that emphasizes floral esters over fruit-forward aromatics.
The brewery's water source—naturally soft and filtered through volcanic bedrock—underpins the sake's mineral spine and clean finish. Ohka undergoes extended aging in stainless steel before bottling, allowing secondary maturation to round sharp edges without oxidative browning.
This is a sake built for food rather than sipping alone; the technical restraint (no added alcohol, no sweetening) and precise rice milling create a platform for umami-forward dishes rather than competing with them. Drink within 2–3 years of release for optimal freshness.
ตัวเลือกของซอมเมอลิเยร์: Grilled yellowtail collar (hamachi kama) with sea salt · Steamed scallop with ginger and soy reduction · Soft tofu with bonito dashi and nori
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