Dewazakura “Izumi Judan”
Dewazakura “Izumi Judan”
A potent ginjo sake for martini fans—crisp and bone dry

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 (36 proof) to such exhilerating effect.

Yamagata Prefecture

Tohoku

Dewazakura Sake Brewery
Dewazakura Sake Brewery

Dewazakura Sake Brewery

Yamagata Prefecture

map-yamagata

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 -2 degrees Centigrade 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.

Dewazakura “Izumi Judan”

Technical Specifications

Classification: Ginjo
Rice variety: Dewasansan, Haenuki
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.

You might also like…

Dewazakura “Dewasansan”

Dewazakura “Dewasansan”

dewazakura-oka

Dewazakura “Oka”

kamoizumi-red-maple

Kamoizumi “Red Maple”

dewazakura-tobiroku

Dewazakura “Tobiroku”

dewazakura-ichiro

Dewazakura “Ichiro”

dewazakura-namagenshu

Dewazakura “Namagenshu”

Share Dewazakura “Izumi Judan” with friends!

Back to top