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Dewazakura “Oka” Cherry Bouquet
Dewazakura “Oka” Cherry Bouquet front label
Dewazakura “Oka” Cherry Bouquet Thumbnail
Dewazakura “Oka” Cherry Bouquet front label Thumbnail

Dewazakura “Oka” Cherry Bouquet

Yamagata prefecture

$48.00 
$45.60 member price
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Truly iconic ginjo you must try

Dewazakura “Oka” Cherry Bouquet debuted in 1980 and quickly became a fan favorite product instigating the ginjo boom in Japan. Delicate floral notes reminiscent of cherry blossom petals and clean nose of fresh cold climate mineral water is refreshing to your soul. Needless to say it’s won multiple trophies and grand prix accolades internationally and continues to grace us with their iconic label and everlasting flavor.

Characteristics

Brand Dewazakura
Brewery Dewazakura Sake Brewery
Category Ginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Dewasansan,  Haenuki
Yeast variety Association No. 10 lineage (Ogawa Yeast)
Alcohol 15.5%
RPR ? 50%
SMV ? +5.0
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Dewazakura “Oka” Cherry Bouquet is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Dewazakura “Oka” Cherry Bouquet - Yamagata prefecture

Dewazakura is made in Yamagata prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Rice

    Rice

  • Flower

    Flower

  • Mineral

    Mineral

Recommended Pairing

  • Aperitif

    Aperitif

  • Seafood

    Seafood

Dewazakura Sake Brewery

Coming from the “Ginjo Kingdom, Yamagata” and the first prefecture to obtain Geographical Indication in Japanese sake, Dewazakura is a truly iconic brewery known for their leadership in the industry. They started exporting sake in 1997 and currently export to 35 countries. They host and foster many young talents in the industry, and incorporate progressive initiatives such as using clean energy and examining their use of packaging. It is a brewery worthy of note producing iconic products while staying in the forefront of innovation. They are highly revered from both novice and experts.

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