Dewazakura "Sarasara" Nigori

A true taste of spring from one of Japan's most storied breweries. Dewazakura — the house credited with sparking the "ginjo boom" of the 1980s through its legendary Oka label — releases Sarasara only once a year, when the brewing season winds down and the last fresh-pressed sake of the year is ready to bottle.

"Sarasara" means light, smooth, flowing — and that's exactly what sets this nigori apart. Rather than the thick, opaque cloudiness typical of the style, this is a gently veiled, "usu-nigori" pour: soft rice sediment suspended in a bright, lively base. Made from Dewa San San and Haenuki rice polished to 50%, and left unpasteurized (nama), it carries a delicate aromatic lift of pear, white flowers, and a whisper of banana, with a palate that opens creamy and just slightly sweet before finishing crisp, clean, and refreshing — like spring water with a pulse.

Tasting notes: Pear, orchard blossom, steamed rice, gentle sweetness → clean, icy finish
Pairs beautifully with: Sashimi, scallops and clams, lotus root tempura, or simply on its own, well-chilled.

Note: As an unpasteurized nama sake, Sarasara should be kept refrigerated and enjoyed soon after opening to experience it at its freshest — a seasonal moment, not a shelf staple.