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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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Assortment details
Dewazakura Junmai Daiginjo Amabie-sama
Yamahoshi Daiginjo Yukimegami
Junmai Daiginjo Keio Zakura
Yonetsuru(Grateful Cranes) Junmai MAHOROBA
Uyo Kinran Junmai Daiginjo — Yukimegami 40 —
Junmai Ginjo Kameji Kojitsu Usunigori
Dewazakura Junmai Daiginjo Amabie-sama
| Sake rice | Yukimegami |
|---|---|
| Polish rate | 48% |
Alc.16%
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.
Brewer's recommendations
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
| Sake rice | Yukimegami |
|---|---|
| Polish rate | 50% |
Alc.16%
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.
Brewer's recommendations
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
| Sake rice | Kairyo Shinko |
|---|---|
| Polish rate | 40% |
Alc.15%
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.
Brewer's recommendations
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 —
| Sake rice | Yukimegami |
|---|---|
| Polish rate | 40% |
Alc.16%
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.
Brewer's recommendations
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 MAHOROBA
| Sake rice | Dewanosato |
|---|---|
| Polish rate | 60% |
Junmai Ginjo Kameji Kojitsu Usunigori
| Sake rice | Kamenoo |
|---|---|
| Polish rate | 55% |
Alc.15.3%
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.
Brewer's recommendations
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.
Professional recommendations
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Yamagata’s beautiful sake is basically enjoyed at cold or room temperature, and tastes great in a wine glass while savoring the aroma.
純淨卻富足的口感!
如同商家所述：透明且清澈的口感；入喉時，明顯豐富的米香在口中散發；酒體與甜度均衡、氣味飽滿厚實。
獨飲佳；搭配煎煮肉類料理亦是不錯的享受~
平易近人的清酒!
樸實的氣味，入喉滑順且口感平衡，純飲、佐餐均宜~
個人推薦冰飲。
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