Dewazakura Oka Ginjo "Cherry Bouquet"

Rice: Miyamanishiki, Yuki Kessho milled to 50%. Yeast: Association #10. This _Ginjo_ is the sister to Dewasansan and is also milled to _Daiginjo_ levels. The nose is a beautiful blend of flower blossoms, peach, radish, and spring water. It has dry start with a soft and creamy middle mouth filled with dried fruit overtones, and a subtle melon finish. The viscosity thickens as the fluid warms in the mouth. There is an overall floral perception from start to finish. A very nice example of a sake that shimmers in one’s mouth, as the roundness is quite prominent and appealing. **WORD:** Pear **WINE:** White Burgundy/Sauvignon Blanc **BEER:** Ambers/Smooth Stouts **FOODS:** Shrimp tempura, scallops with broccoli, sake steamed clams, Japanese omelets.