Brand name Dewatsuru Originally founded in 1865, we were at first a small family owned brewery, And we have grown considerably over the decades. The name Dewatsuru means 'The crane of the Dewa region,' a name we adopted in 1913 to convey the elegance of our sake. The crane is a lovely bird, and symbolizes beauty and grace in Japan. We are located in the far northern mountainous prefecture of Akita, with its cold winters and heavy snowfall. The fresh air and low temperatures provide the ideal environment for sake fermentation. The soft water we use in brewing runs down from the nearby mountains, gushing up in a nearby spring, and gives our sake a soft and gentle overall feel. The use of several different sake rice varieties creates a wide range of flavor products among our sake.

　 　 　
　
　
　 FLAVOR PROFILE Its fragrance leaves a flowery impression of violets, melons, cherrys. It is a smooth sake in which gentle sweet taste brings refresh and mellow flavor. WELL-MATCHED DISHES Smoked salmon, chicken Thinly sliced white meat fish (sashimi)
　
　 　 　
　
　
　 FLAVOR PROFILE A fairly dry and crisp sake, with a gentle nose, and an excellent balance between the various flavors and fragrances, lively and expressive, with a subtle and intuitive richness. WELL-MATCHED DISHES Seafood salad, Oyster Grilled fish
　
　 　 　
　
　
　 FLAVOR PROFILE Its fragrance leaves a moderate impression of marsh mallows, minerals, spring greens. Japanese cypress, milk and the like. Its a rich sake in which the gentle sweet taste harmonizes with the well-rounded flavory taste and mild acidic taste. Made from 60% polished Kiyonishiki rice (grown without any agricultural chemicals) WELL-MATCHED DISHES Scallops grilled in butter, Cheeses, Yakitori
　
　 　 　
　
　
　 FLAVOR PROFILE Komachi is one of noted rice in Japan. This sake is made from Akita-Komachi rice. It has gentle nose and Light taste. Its harmonizes moderate sweetness with refreshed acidic taste. WELL-MATCHED DISHES Pasta in cream sauce, Tofu-based dishes
　 　 　
Tamaki is made from organic rice by utilizing the traditional yamahai-jikomi method of brewing,in which yeast mash is slowly produced under cool temperatures.It is characterrized by a fullbodied,mellow taste.