The designation "GI" represents the Geographical Indication protection system that registers geographical names themselves as intellectual properties and protects them, connecting characteristics of traditional production methods and producing areas, including weather, climate, and soil, to those of the quality of products and social evaluation. It is like Champagne and Bordeaux in wine.
Through VR, experience sake brewing in Yamagata Prefecture!
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Protect yourself from epidemics with Amabie-sama!Daiginjo typical of Yamagata.
This Junmai Daiginjo is finished with a clean taste by polishing the sake rice Yukimegami, representative of Yamagata Prefecture, to 48%.
Its clean and refreshing taste will blend smoothly with the rich taste of rice in your mouth. Its strong and fruity flavor is also pleasing.
Cool it lightly,and enjoy it as a refresher for a time of relaxation. We recommend enjoying both the aroma and taste of Daiginjo by cooling it. This sake is best with cheese or not-too-heavy meat dishes such as roast beef and uncured ham. Why not relax viewing the picture of Amabie?
Yamahoshi Daiginjo Yukimegami
The new challenge of Yamahoshi: Daiginjo that supersedes existing Daiginjo! This sake is brewed by polishing the sake rice Yukimegami, representative of Yamagata Prefecture, to a rice-polishing ratio of 50%.
It is finished with a crisp dry taste to go well with dishes, leaving the taste of rice to its maximum. Its appeal is the delicate flavor and clean refreshing taste, typical of Yamagata's sake. It goes relatively well with any dish and is also popular as sake drunk during a meal.
First, cool it!Lastly, warm it! As this sake is crisp dry Daiginjo, I recommend you to drink it after cooling it to a refreshing temperature. This product does not overwhelm but brings out the flavor and taste of any dish. When you drink it warmed at the end, you can taste more ginjo flavor. So it is recommendable to finish off the meal with it warmed.
Junmai Daiginjo Keio Zakura
Junmai Daiginjo, dignified and wonderful like Keio Zakura. A unique sake using rare sake rice Kairyo Shinko that is locally produced.
This sake has a pronounced flavor of Kairyo Shinko and offers a rich and mellow taste as well as an elegant and wonderful fragrance. Having a well-balanced flavor and a clean finish, it is a perfect sake to serve with meals. We recommend moderately cooling it at around 5 to 10℃ to drink. The sake served in a wine glass brings out more of the wonderful fragrance unique to Daiginjo.
Make it nice and cool, enjoy in a wine glass. We recommend cooling it at around 5 to 10℃ to drink. The sake served in a wine glass brings out more of the wonderful fragrance. It goes well with light-flavored dishes, such as white fish sashimi, chilled tofu, caprese salad, and white fish mousse.
Uyo Kinran Junmai Daiginjo — Yukimegami 40 —
Junmai Daiginjo with delicate Ginjo fragrance and elegant sweetness This sake offers a gentle and delicate fragrance of Ginjo like fruit, such as a La France Pear specialty of Yamagata and apples.
Its elegant and gentle fragrance does not spoil the flavor of dishes served with it, being well-balanced. The sake features a rich and rounded as well as a soft, sweet and mild flavor. The aftertaste does not remain long in the mouth. You never get tired of drinking it because of that good flavor. You should take this opportunity to enjoy the pure and clear flavor of sake rice Yukimegami for Daiginjo, which represents Yamagata.
All-around sake suitable for toasts to main dishes When cooled well, it tastes refreshing and clear. You can enjoy it as sake for toasts. As its temperature rises, the umami and sweetness of rice spread out. This sake makes salted dishes taste better. Seafood dishes are better suited than fatty meat dishes.
Yonetsuru(Grateful Cranes) Junmai Ginjo
DEWA33 Ginjoshu started with rice cultivation The flavor is rich and clear, giving the sense of muscat grape, peach, and plum.
The taste finishes lightly. You never get tired of drinking it. The sake uses only Dewasansan, Yamagata’s representative sake rice, and has a soft and deep flavor. It is easy to drink and appealing to everyone.
Best served cooled or warmed! Cool it at around 10 to 15℃ and use a wine glass to experience the rich aroma. Drink at 40 - 45 ℃, warmed, with a large sake cup to bring out the rich and amplified umani. Try it both ways!
Junmai Ginjo Kameji Kojitsu Usunigori
Uses 100% Kamenoo, sake rice originated in Shonai in Yamagata This sake uses only special cultivated rice Kamenoo by contracted cultivation.
Kamenoo originated in the Shonai region of Yamagata Prefecture, home to the brewery. It is among the three major types of sake rice of Japan and is also rare. The sake is brewed with the image of sake served with meals, with a rounded, dry, and smooth taste, and slightly cloudy. Long-term fermentation achieves a rich and deep taste in the mouth. This sake goes well with cooked white fish of Japanese food or especially a dish of Western food that uses plenty of seafood fried in olive oil.
Tastes good when it cooled. Also enjoy at room temperature and warmed Junmai Ginjoshu that you can enjoy when cooled, at room temperature, or warmed. Enjoy it at a wide range of temperatures according to your mood or the weather of the day. This sake can be stored at room temperature at home before opening. Once opened, keep it refrigerated.
Yamagata’s beautiful sake is basically enjoyed at cold or room temperature, and tastes great in a wine glass while savoring the aroma.