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Japanese Name: 出羽桜 桜花 吟醸酒
The Dewazakura Ouka Ginjyo Sake was released in 1980, with the intention of allowing the public to enjoy ginjyo-type sake at an affordable price. Its strong fruit fragrances and the refreshing aftertaste was well-received, and triggered the so-called 'Ginjyo boom'. Best served chilled or at room temperature.
2020 International Wine Challenge: Bronze
2018 International Wine Challenge: Silver
2016 International Wine Challenge: Gold and Trophy Winner
2015 International Wine Challenge: Gold and Trophy Winner
2014 U.S. National Sake Appraisal: Grand Prize
Prefecture: Yamagata
SMV: +5
Alcohol: 15%
Volume: 720ML
The Dewazakura Ouka Ginjyo Sake was released in 1980, with the intention of allowing the public to enjoy ginjyo-type sake at an affordable price. Its strong fruit fragrances and the refreshing aftertaste was well-received, and triggered the so-called 'Ginjyo boom'. Best served chilled or at room temperature.
2020 International Wine Challenge: Bronze
2018 International Wine Challenge: Silver
2016 International Wine Challenge: Gold and Trophy Winner
2015 International Wine Challenge: Gold and Trophy Winner
2014 U.S. National Sake Appraisal: Grand Prize
Prefecture: Yamagata
SMV: +5
Alcohol: 15%
Volume: 720ML
产地:Yamagata
外观:
清澈
品级:Ginjyo
制造商:DEWAZAKURA
酒精度:15
食用温度:冷藏
特点:
甜度
果酸和花香
不甜
甜型
单宁
单宁含量低
单宁含量低
单宁含量高
酒体
轻薄纯度酒体
轻薄纯度酒体
中等醇度酒体
浓郁醇度酒体
精米步合数
50
轻度研磨，薰爽型
深度研磨，醇熟型
日本酒度
+5
甜
普通
不甜
口味:
Its strong fruit fragrances and the refreshing aftertaste was well-received, and triggered the so-called 'Ginjyo boom'.
口味可能因人而异
配餐推荐:
寿司 & 生鱼片
专家评价:
Saketora
Fresh and fruity, this Ginjo is well-received and especially famous for its aroma, which even SK-II took as reference when developing their cosmetic products. The quality is so high that it is even imported to the UK by the oldest British wine distributor.
背景:
The Dewazakura Ouka Ginjyo Sake was released in 1980, with the intention of allowing the public to enjoy ginjyo-type sake at an affordable price. Its strong fruit fragrances and the refreshing aftertaste was well-received, and triggered the so-called 'Ginjyo boom'. Best served chilled or at room temperature.<br><br>2020 International Wine Challenge: Bronze<br>2018 International Wine Challenge: Silver<br>2016 International Wine Challenge: Gold and Trophy Winner<br>2015 International Wine Challenge: Gold and Trophy Winner<br>2014 U.S. National Sake Appraisal: Grand Prize
