For this fresh, vibrant sake, Dewazakura have used a variety of rice called Dewa Sansan, which they helped to develop. Using this rice creates a very soft and full flavoured style sake, with notes of tangerine, melon and button mushroom. It has a long, deeply flavoured palate, with good zingy acidity, and a clean and fresh finish.

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, and in winter can receive considerable snowfall, often exceeding one metre in depth. These natural features, including the climate, have made the region a major production centre of rice, fruits and other products. The Nakano family, 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 played a significant role in the Yamagata prefecture developing their own rice suited to their region with the local agricultural bureau, and this is known as Dewa Sansan, which Dewazakura uses 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. 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.