"Delightful flowery bouquet with a touch of pear and melon."
Soft-feeling on the tongue, Oka’s transparency of flavour matches the clarity of the colourless liquor. It is floral rather than fruity, though there is a touch of pear, and perhaps melon.
Characteristics of Oka "Cherry Bouquet" Ginjo
ABV: 15-16%
Grade: Ginjo
Taste: Light & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Dewasansan, Haenuki
Yeast: Ogawa
Brewing Method: Sokujo
Polishing Ratio: 50%
Acidity: 1.2
SMV: +5
Food Pairing
Seafood salads, white fish or some clams and fresh oysters
Recommended Serving Temperature
Chilled
Region
Dewazakura is located in Yamagata prefecture.
Characteristics of Izumi Judan "Tenth Degre" Ginjo
ABV: 17-18%
Grade: Ginjo
Taste: Light & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Dewasansan, Haenuki
Yeast: Yamagata, YK-0107
Brewing Method: Sokujo
Polishing Ratio: 50%
Acidity: 1.4
SMV: +12
Food Pairing
Great with salmon roe, caviar, sushi or cocktail canapes.
Recommended Serving Temperature
Chilled
Region
Dewazakura is located in Yamagata prefecture.
Characteristics of Ichiro "Abbey Road" Junmai Daiginjo
ABV: 15-16%
Grade: Junmai Ginjo
Taste: Light & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Dewasansan
Yeast: Ogawa
Brewing Method: Sokujo
Polishing Ratio: 50%
Acidity: 1.3
SMV: +3
Food Pairing
Grilled beef with root vegetables, shellfish with rich tomato or miso sauce.
Recommended Serving Temperature
Chilled
Region
Dewazakura is located in Yamagata prefecture.
The Dewazakura Brewery
The Dewazakura brewery was founded in 1892 by Seijiro Nakano in the city of Tendo in Yamagata prefecture. It is now run by the 4th generation of the Nakano family, Mr Masumi Nakano. The brewery is famous for democratising ginjo sakes in Japan with the release in 1980 of its "Oka" ginjo. It was the first affordable and readily available ginjo in the market. Since then, the people of Dewazakura have continued innovating; they perfected the cold storage technique, to best retain the aromas and flavours of sake until bottling, in 1991 and introduced the use of local Dewasansan rice in 1996, developing further the concept of terroir in the world of sake.