Dewazakura is one of the most innovative sake-makers in Japan, using new yeast strains, rice varieties and brewing techniques to craft distinctly original sakes. The brewery’s Oka label, introduced in 1980, is credited with popularising ginjo sakes at a time when few people in Japan had heard of them. 

Tobiroku is a sparkling sake produced through secondary fermentation in the bottle, much like Champagne. It's crisp and lively with delicate citrus, peach and white flower aromas carried along by fine bubbles.