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 (17.5% alcohol) to such exhilarating 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 popularising ginjo sakes at a time when few people in Japan had heard of them. In the early ‘90s Dewazakura began storing unpasteurised sake at -4 °C to keep it as aromatic and flavourful 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 flavour of fish like toro and hamachi at the sushi bar. Keep refrigerated after purchase and serve ice-cold.
Restaurant & Retail Guides
Where to find Dewazakura “Izumi Judan” in the U.K.
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