Dewazakura Izumi Judan Ginjo
Last Updated: 7/14/2020
At a Glance: Bone-dry, bold, and fruity ginjo-shu. This sake shows a whole range of tasting notes from green apple and dried flowers, to wet concrete and lime zest.
Dewazakura Izumi Judan Ginjo “Tenth Degree” is a bolder, drier sake than its more famous sibling “Oka”, and nearly as aromatic. The alcohol content (17-18% ABV) is more than most ginjo-shu with high attenuation and modest dilution. Izumi Judan 泉十段 is definitely karakuchi (dry), but decidedly not tanrei (light).
In the glass, Izumi Judan is vibrant, well-structured, and bone-dry with distinctive floral, citrus, and herbal aromatics. It’s a classic Ginjo, but with a harder edge.
Pairing/ Service
Dewazakura Izumi Judan is a great pairing with sashimi, nigiri, uni, and oysters. It also holds up well to salads, kama shioyaki, and makimono.
Serve chilled to just slightly chilled. Smaller o-choko will show off the fruity character of Izumi Judan. White wine glasses will highlight the aromatics and the well-defined structure. It’s structure and bone-dry nature make it a superb base or addition for a saketini.
Tech & Production Info
Rice: Dewasansan, Haenuki milled to 50%
Yeast: YK-0107
SMV: +12 Acid: 1.4 ABV: 17-18%
the Dewazakura Brewery
Brewery: Dewazakura Shuzo 出羽桜酒造 Location: Tendo, Yamagata EST: 1892
Official Site US importer Website: World Sake
Dewazakura Shuzo 出羽桜酒造 was founded by Seijiro Nakano in 1892, and today is one of the more innovative and well-respected breweries in Japan. The brewery itself is located within the Yamagata Basin and surrounded by mountains. The local economy is driven in part by agriculture, including rice. And there’s also plenty of precipitation in the form of summer and fall rain and early winter heavy snows. This leads to an abundance of quality water usable for brewing.
a good video from Sake Fan World
Label Translation
Dewazakura 出羽桜 Dewazakura Shuzo 出羽桜酒造
Izumi Judan 泉十段 Yamagata-ken 山形県
Ginjo 吟醸
Dewasansan 出羽燦々 Haenuki はえぬき
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