Tenth Degree
A martini-lover’s sake: dry and clear with aromatics reminiscent of Tanqueray. No other ginjo combines dryness (+12 on the sake scale) and edginess (36 proof) to such exhilerating effect.
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: Miyamanishiki
Yeast: Yamagata, YK-0107
Brewing method: Sokujo
50%
polishing ratio
17–18%
alcohol
1.4
acidity
+12.0
SMV
Serving recommendations
Great with salmon roe, caviar or cocktail canapes. Cuts right through the rich flavor of fish like toro and hamachi at the sushi bar. Keep refrigerated after purchase and serve ice-cold.
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Dewazakura “Sarasara Nigori”
