Cherry Bouquet
Soft-feeling on the tongue, Oka’s transparency of flavor matches the clarity of the colorless liquor. It is floral rather than fruity, though there is a touch of pear, and perhaps melon.
Dewazakura Sake Brewery
Yamagata Prefecture
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 popularizing ginjo sakes at a time when few people in Japan had heard of them. In the early ‘90s Dewazakura began storing unpasteurized sake at 25 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. New labels made from Dewasansan and Omachi rice have added to the brewery’s reputation as a creator of modern sakes that are fragrant, delicate and refreshing.
Technical Specifications
Classification: Ginjo
Rice variety: Dewasansan, Haenuki
Yeast: Ogawa
Brewing method: Sokujo
50%
polishing ratio
15–16%
alcohol
1.2
acidity
+5.0
SMV
Serving recommendations
The perfect companion for clams on the halfshell, lightly dressed salads and white fish sushi or sashimi. Keep under refrigeration after purchase and serve well-chilled.
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Dewazakura “Omachi”
Dewazakura “Junmai Daiginjo Genshu”
Dewazakura “Izumi Judan”
Dewazakura “Daiginjo”
Dewazakura “Sarasara Nigori”
