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YAMAGATA
The best of best Sake
"YAMAGATA SANGA" is an original brand of pure rice daiginjo sake developed by the prefecture and the prefecture brewers' association with the best of technology, aiming to be the best in Japan. In addition to the pure water nurtured by the rich nature, the raw materials for "YAMAGATA SANGA" are carefully selected from among the "YUKIMEGAMI" rice developed in Yamagata Prefecture that are particularly good for sake brewing, and were selected in a contest. Only selected excellent sake breweries are allowed to brew it, and everything is the best one.
Governor of Yamagata Prefecture Mieko Yoshimura
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The best brewery in Yamagata
Several breweries that won the top results at the prefectural competition for "YUKIMEGAMI" junmai daiginjo sake with a rice polishing ratio of 40% or less produced in the previous year will be in charge of brewing. This is a project that can only be done in Yamagata, where sake rice champions and sake brewery champions team up to brew sake that represents Yamagata Prefecture.
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The best rice in Yamagata
"YUKIMEGAMI" is a rice suitable for brewing that was developed in response to the desire to produce world-class sake using 100% Yamagata rice. In addition, we will use rice with a rice polishing ratio of 35% of "YUKIMEGAMI" cultivated by the top performers in the sake rice contest held in cooperation with the rice collection groups in the prefecture and the Yamagata Sake Brewers Association.
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Messege by rice farmer
Upon the Launch of YAMAGATA SANGA
As the snow melted and the soil in the rice paddies begin to show with the arrival of late spring in the snowy Niijuku area of Takahata, the first task of rice cultivation begins: the sorting of rice seeds. Then, after the 88 steps of rice production and six months blessed by Yamagata's natural conditions, with the rice sometimes exposed to intense heat and heavy rain, the harvest season arrives.
Hoping that the sake will taste delicious, I kept visiting the rice paddies and imagining the smiles on the faces of those who drank it. I did everything I could to produce quality rice, sending the YUKIMEGAMI rice I harvested to sake brewers who are masters in their field.
I am very honored to have been involved in producing the new YAMAGATA SANGA, the ultimate in Yamagata sake brewing. I feel as if all the hard work I have put in up until now has paid off.
When sipping on this sake, you will be transported to the green carpeted paddy fields of Yamagata where the tips of the rice plants sway in the cool breeze. It would bring me great joy to know that you can picture this unspoiled landscape.
Yoshihiro Shiga - Producer of YUKIMEGAMI
As the snow melted and the soil in the rice paddies begin to show with the arrival of late spring in the snowy Niijuku area of Takahata, the first task of rice cultivation begins: the sorting of rice seeds. Then, after the 88 steps of rice production and six months blessed by Yamagata's natural conditions, with the rice sometimes exposed to intense heat and heavy rain, the harvest season arrives.
Hoping that the sake will taste delicious, I kept visiting the rice paddies and imagining the smiles on the faces of those who drank it. I did everything I could to produce quality rice, sending the YUKIMEGAMI rice I harvested to sake brewers who are masters in their field.
I am very honored to have been involved in producing the new YAMAGATA SANGA, the ultimate in Yamagata sake brewing. I feel as if all the hard work I have put in up until now has paid off.
When sipping on this sake, you will be transported to the green carpeted paddy fields of Yamagata where the tips of the rice plants sway in the cool breeze. It would bring me great joy to know that you can picture this unspoiled landscape.
Yoshihiro Shiga - Producer of YUKIMEGAMI
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YAMAGATA SANGA Rice Farmer and Brewer Interview Movie
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