sake
estate
Dewazakura Oka Cherry Bouquet Ginjo
Yamagata, Japan
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.
The deductive profile Library
appearanceClear, light straw
noseThe 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
palateLight body; the added distilled alcohol of ginjo class perceptibly lifts and clarifies the aromatic expression. Clean, food-friendly, fragrant. The Yamagata mountain water's softness is apparent
finishClean, 30-40 seconds; apple blossom tail. Refreshing and precise
Service
bc sourceWismettac Asian Foods Canada
historical noteServe with context: in 1981, when Dewazakura released Oka as a widely distributed commercial ginjo, the style barely existed as a mass-market category. This bottle is the ancestor of every fragrant ginjo on the BC market today.
temperature service10-12°C; the fragrant ginjo aromatics are maximally expressed at this temperature
Open The Library to see this section in full.
Open The LibraryThe quality ladder Library
Historical PioneerFirst commercially successful ginjo expression in Japan (1981); defined the category standard
Current QualityMaintains the same aromatic profile that made it historically significant — not merely a museum piece
Open The Library to read the full Quality Hierarchy.
Open The LibraryTasting 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
Not yet carried in CA-BC
The pour exists; it simply hasn't crossed to your shelf yet.
This look is counted — the gap is the signal that brings it here.
Know who should carry it?
Name the importer, shop, or distributor who belongs on this page. If the checks confirm them, your cellar gets deeper — and you'll be the first to know.
Pairings
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