"A potent ginjo sake for martini fans, crisp and bone dry."
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 an exhilarating effect.
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.
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.
