About this product
Dewazakura Oka (Cherry Bouquet Ginjo) is one of modern sake history's most significant expressions — the 1981 release that proved ginjo-style sake could achieve commercial distribution and mass appreciation. When Dewazakura launched Oka, ginjo fermentation was considered an artisanal curiosity; within a decade, the ginjo movement had swept Japan. Oka's fragrant, floral, apple-blossom character (achieved through low-temperature ginjo fermentation with added alcohol for aromatic lift) became the model that every mass-market ginjo has since attempted to replicate.
Tasting profile
The iconic ginjo nose: apple blossom, white flower, light banana. This is the aromatics that ginjo is supposed to smell like — and because Dewazakura defined the category, it's essentially smell this sake or smell everything that came after it
Pairing intelligence
complement
seafood
Dewazakura's delicate ginjo bridges the light kisu tempura; Yamagata's gentle fruity sake suits the most delicate fish
classic
fish_course
complement
fish
Cherry blossom motif in both food and drink: seasonal sakura pairing of rare poetic coherence
classic
starter
complement
pastry
Cherry blossom sake and cherry blossom wagashi: the definitive spring pairing
classic
dessert
complement
food
Dewazakura Cherry Bouquet and sakura-cured salmon share the same floral cherry identity; a seasonal spring pairing
classic
fish_course
elevate
seafood
Dewazakura Oka defined the modern ginjo style; its cherry blossom aromatics elevate the natural sweetness of white shrimp
classic
fish_course
complement
rice
Dewazakura's Cherry Bouquet name is almost literal; the ginjo's cherry blossom notes pair with sakura preparations
classic
starter
complement
vegetables
Dewazakura Oka's spring-seasonal release timing and spring vegetables are synchronised; the pairing celebrates the same moment in the calendar
established
starter
bridge
salmon
The ginjo's fruit-forward character bridges smoked salmon and cream cheese; a contemporary fusion pairing
established
fish_course