Ohka (720 ml)

Dewazakura Ohka originates in Tendo, Yamagata Prefecture—a region whose cold winters and mineral-rich groundwater have shaped sake brewing for centuries. The brewery sources Yamada Nishiki rice polished to 50%, exposing the starch-rich core while preserving the subtle proteins that define junmai daiginjo character.

Fermentation occurs in temperature-controlled stainless steel, a technique that isolates delicate ester production without wood influence. The name Ohka (大花, "great flower") references the aromatic intensity achieved through extended koji cultivation and careful yeast management.

Post-fermentation, the sake undergoes light filtration and minimal aging to preserve volatile aromatics.

This expression demonstrates the Yamagata terroir principle: soft water and cool fermentation temperatures yield a sake with pronounced floral character and crisp mineral backbone. Drink chilled, 45–50°F, within 12 months of bottling to capture peak aromatic volatility.