At 50% polish, this Ginjo is could qualify for Daiginjo status. Rather than being heavily fruited, common to many Daiginjo, the fruit on the palate is restrained, leaving a marked floral character (hence the "Cherry Bouquet" title). The floral character is in wonderfully integrated with the sake's soft body and dry finish. Truly remarkable structure and balance here. Made from the notable and prized Dewasanzan rice (aka Dewa-33, or DW33) and Haenuki rice.
Dewazaurka's Oka Ginjo is remarkable in that it was Japan's first commercial Ginjo release, where before Oka was in the market, Ginjo and Daiginjo were only produced for competitions, and the highly polished styles would need to be sought directly from the breweries. Oka changed that, and helped forge a market for the commercial availability of Ginjo and Daiginjo sakes throughout Japan.