" We don't sell the wine without touching the vine "
Sake Dewazakura Oka Cherry Bouquet (720ml)
No longer available.
| Country: | Japan |
| Region: | Yamagata |
| Winery: | Dewazakura Brewing Company |
| Grape Type: | Miyamanishiki (kojimai) (Sake) |
| Vintage: | NV |
| Bottle Size: | 720 ml |
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Savory nuances of toasted quinoa, banana bread, and nutmeg are present in the nose. On the palate, this sake is layered, lifted and complex, with flavors of plantain, dried cranberry, nougat, white Mushroom and almond.
POLISHING RATIO: 60%
ALCOHOL: 15-16%
SMV +/-: +3.0
RICE KAKE: 50% WAKAMIZU 50% LOCALLY FARMED JAPANESE RICE
YEAST STRAIN: PROPRIETARY
Sake By Kysela has been a project in the making for three years now. In the end, we selected a Sake made from the famous Yamada Nishiki rice produced in the Southern Prefecture of Shimane. Flavorful, rich, and clean; this sake is best as an aperitif or with seafood like fluke, dover sole or halibut. Kanpai!!!
Sake Eikun Junmai Ginjo Water Lords is made with Iwai rice.
Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.
Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute 94 points (Exceptional)
RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768
Woodsy honeycomb, nutshell, and mushroom patch aromas with a satiny fruity-yet-dry medium-to-full body and a delicate savory mushroom stock, chestnut, and golden beet driven finish. A fine choice for tempura. 91 Points -Beverage Tasting Institute
RATING: 91 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.4%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200767
Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)
September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.
Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.
{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .
This unpasteurized sake is exciting and lively with a nose full of citrus, apple blossom and shizo. The palate is equally as bold featuring fresh persimmons, marshmallow and slightly underipe stone fruit. The finish is clean showing soft minerality.
POLISHING RATIO: 60%
ALCOHOL: 15.5
SMV +/-: +5.0
ACIDITY: 1.6
RICE KOJI: GOHYAKUMANGOKU
RICE KAKE: KOSHI IBUKI
YEAST STRAIN: K1801
FOOD PAIRINGS: Sushi Nigiri with fatty fish, oysters, omelettes, Lighter Italian, Chinese or French dishes
CHEESE PAIRINGS: Mildly ripe Coulommiers or Brie, Italian Raschera
Product Description
Sake Dewazakura Oka Cherry Bouquet is light, fragrant and delicious, Oka was a tremendous hit when first introduced in 1981 and opened the way for breweries all over Japan to introduce premium labels. It is floral rather than fruity, though there is a touch of pear, and perhaps melon. Though aromatic, Oka is quite dry the perfect companion for clams on the half-shell, lightly dressed salads and white fish sushi or sashimi. A favorite among lady sake enthusiasts due to its delicacy and finesse.
Awards: Gold Medal, Ginjo class, 2001, 2002 and 2003 U.S. National Sake Appraisal
Rice Variety: Miyamanishiki (kojimai), Yukigesho (kakemai)
Polishing Ratio: 50%
Alcohol Percentage: 15.5%
Sake Meter Value: +5.0
Acidity: 1.2
Yeast Type: Ogawa
Winery: Dewazakura Brewing Company
Dewazakura Brewing Company
Many sake enthusiasts are surprised to learn that twenty-five years ago ginjo labels were hard to find in Japan. In those days, people were still drinking the cloyingly sweet sakes the breweries had been churning out since the ’50s; no one thought that customers would actually pay more for the quality ginjo and daiginjo sakes brewed in limited amounts for competitions.
In 1981, Dewazakura Brewing Company changed that with the release of "Oka," an affordably priced ginjo label with a polishing ratio of 50 percent and a lovely floral aroma. It was light, crisp and delightful. It was made to be drunk cold. Soon other breweries introduced their own ginjo labels. And so began one of the most creative periods in the history of sake, earning for Dewazakura the admiration and respect of even its most ardent competitors.
What made the brewery stand out was a drive for innovation. Dewazakura was not a wealthy brewery, or a long-established one, but they were open to change. When the opportunity arose in the years after the war to invite research technicians in from the National Research Institute of Brewing, they jumped at the chance. Drawing on the knowledge and skill of Hideo Abe, a former Institute research advisor, they put new ideas into practice without hesitation.
By 1991, Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. In 1996 it introduced "Dewasansan," brewed from a new Yamagata rice strain of the same name, another hit which opened the way for other prefectures to introduce highly specific regional labels. This year, for the first time in history, Yamagata breweries received more gold medals than any other prefecture at the 2004 Japan National Sake Appraisal, an achievement due in no small measure to the pioneering efforts of the Dewazakura Brewing Company.
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Aromas of macadamia oatmeal cookie, spicy zucchini bread, and vanilla cream with a satiny fruity-yet-dry medium-to-full body and a layered, banana custard, jicama, salted whole nut, apple, and radish nuanced finish. A Wonderfully vibrant and flavorful sake.-Beverage Tasting Institute 94 points (Exceptional)
RATING: 94 points (Exceptional)
CATEGORY: Junmai Ginjo Sake, Sake
ALCOHOL BY VOLUME: 15.3%
TASTING LOCATION: In Our Chicago Tasting Room
TASTING DATE: Dec-05-2012
WINE ID: 200768
Made with Iwai rice.
Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.
Rice milling: 60%
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Gosset Grande Reserve Brut is made from 45% Chardonnay, 45% Pinot Noir, 10% Pinot Meunier.
The color is bright and golden, the nose open and expressive, and the palate is dominated by a refreshing mineral tension.
Gosset Grande Reserve is a truly faithful expression of the Gosset style. To achieve a cuvee of this quality, the cellar-master has blended the best of the various champagne crus at the grape- harvest with wines specially chosen from our reserve stocks for their richness and maturity.
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The nose opens with the fresh ripeness of yellow apple and highlights of Granny Smith. It has beautifully subtle autolysis on the palate, deepening into notes of creamy apple crumble, Golden Delicious and Mirabelle plum, while remaining utterly strait-laced. Elegance, length and absolute freshness are inherent and quietly convincing.
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