Dewazakura is one of the most innovative sake-makers in Japan. For the Dewasansan Namagenshu, they use the Yamagata yeast strain, a less common rice variety (Dewasansan polished to 50%) and the unique Sokujo brewing technique which involves the addition of lactic acid to the yeast starter. Brewed in the Yamagata Prefecture in north-central Honshu (Japan’s largest island), this Nama, or unpasteurized sake is bright and zingy, with notes of tart green apple and a refreshing, crisp finish. Bring this Junmai Ginjo to any omakase dinner, or enjoy with spicy shoyu ramen.