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.w/p>
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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.
Yamahoshi Junmai Daiginjo Daikoku
The origin and the top, Dewasansan in Yamahoshi This product is finished as cleaner and refreshing Junmai Daiginjo by polishing the sake rice Dewasansan, developed in Yamagata Prefecture, to a rice-polishing ratio of 40%.
It has a sweetish taste, while having a crisp sharpness by fully producing a proper balance of flavor, so you can enjoy a delicate taste that you will not tire of.
Enjoy a refreshing sensation by experiencing its sweetness after cooling. As this sake is sweetish, the sweetness can become light and refreshing by fully cooling it. This product has a well-balanced flavor and taste, so it goes well with fish dishes such as sashimi and fish boiled in sweetened soy sauce.
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.
Yamagata’s beautiful sake is basically enjoyed at cold or room temperature, and tastes great in a wine glass while savoring the aroma; but “Junmai Ginjo Kameji Kojitsu Usunigori” also tastes delicious warmed. Enjoy the taste of rice that is emphasized by heating.