DEJA VU SAKE TOUR

Deja vu Wine Co. & Deja Vu Sake Co. Sake Trade Event with Sake Makers from Japan - Melbourne

Join us for an exciting Sake Trade Event with six renowned Sake makers from Japan!

Get ready to immerse yourself in the rich culture and flavours of Japan's finest Sake.

This in-person event will occur at Kisume on Tuesday, June 3rd 2025, from 10:00 AM to 2:30 PM.

Experience the DEJA VU SAKE TOUR – A Premium Sake Showcase!

Join us for an exclusive tasting event featuring over 40 exceptional Sake

from six renowned brands. Meet the passionate brewers behind these creations and explore a diverse selection, including rare and limited-edition releases such as:
🍶 Houraisen Maka Junmai Daiginjo – a single rice paddock Sake
🍶 Dewazakura Awa Sparkling Junmai Daiginjo – an IWC Award winner
🍶 Shichida Shunyou Junmai 75 – making its Australian debut

Enhance your experience with our Sake Masterclasses, where each brewery will present a 10-minute deep dive into their craft.
⏳ Session Times: 11:00 AM – 12:00 PM & 1:00 PM – 2:00 PM
📍 No pre-booking is required – seats are available on a first-come, first-served basis.

Immerse yourself in the world of premium Sake, expand your knowledge, and savor unique flavors. Don’t miss this unforgettable journey!

Mark your calendars and join us for a day of discovery and indulgence.

SAKE MAKERS

DEWAZAKURA

Established in 1892, Dewazakura Sake Brewery 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.

Dewazakura has played a significant role in the Yamagata prefecture developing their own rice suited to their region with the local agricultural bureau, are known for their distinctive ‘fragrant’ Sake, which can be attributed to their yeast selection as well as their low -temperature fermentation techniques.

HOURAISEN

Houraisen was established in 1864 in the Prefecture of Aichi, about halfway between Tokyo and Osaka.

Houraisen owns about 29 hectares of their own rice paddocks and grows rice suited to the region.

Over the past 20 years Houraisen in collaboration with the local agricultural bureau has developed a strain of rice most suited to their mountainous terrain – Yumesansui.

The brewery and water source are located in the mountains at around 500 metres above sea level, so the climate is cool at night. The water source available to Houraisen is some of the softest water in Japan, and it has no magnesium or calcium which means the Sake they produce is very ‘soft’.

Whilst over 150 years old, Houraisen is now considered one of the most modern and innovative Sake producers in Japan.

KENBISHI

Established in 1505, Kenbishi is the oldest existing brewery in the Nada Region, and the 4th oldest brewery in Japan. The logo on their label today was trademarked in 1505 and was the first trademark in Sake history.

They produce a very unique style of Sake, continuing to use the Yamahai method, and using wild yeast and natural fermentation, with famous hard water from Nada called Miyamizu. The high mineral content of this water encourages strong fermentation and makes the Sake dry.

Their house style is dry with an aged character, with high acidity and umami. In Japanese history, many famous people including Samurai and Geiko loved Kenbishi, it is one of a kind.

KUNI ZAKARI

Kuni Zakari was established in 1844 in Handa City, Aichi. Handa City is situated on the Chita peninsula, about 380km southwest of Tokyo.

Handa experiences consistent warm weather (the average temperature is 15.5 degrees per year) and has lots of natural water in the city.

Kunizakari keeps its tradition, whilst welcoming modern techniques to make quality Sake.

Kunizakari acknowledges that people’s tastes change and so the brewery adapts to meet what the market wants. Since the late 1980s, Kunizakari had extended their range of products to include more casual Sake based drinks as well as medal-winning premium Sake.

S HICHIDA

Established in 1875, Shichida Sake is created by Tenzan Shuzo in Saga on the southern island of Kyushu.

Unlike the northern parts of Japan, Saga does not get too cold in winter.
The technique of sake-making is different as a result. They use the relatively warmer temperature to their advantage. Shichida uses locally grown rice from contracted rice farmers.

Shichida’s house style is juicy and full-flavoured with good structure. They are excited to introduce you to their new Junmai which has a much leaner structure.

Y OSHINOGAWA

Established in 1548, Yoshinogawa is located in the Niigata Prefecture in the small city of Nagaoka City and, is now in the hands of the 20th generation of the Kawakami Family. Yoshinogawa is also the oldest sake producer in Niigata and is the 5th oldest existing Sake brewery in Japan.

Yoshinogawa is one of the largest sake producers in the Niigata prefecture which is a well known major premium rice producing area. The region is a known for its crisp, clean sake with a dry finish.