Product introduction

Junmai Daiginjo Benibanaya jubei Yukimegami / FURUSAWA SAKE BREWERY

Junmai Daiginjo Benibanaya jubei Yukimegami

The soft waters of sacred Mount Gassan is the most suitable for brewing Sake, giving a soft and bright taste. This Junmai Daiginjo is made from only Yukimegami Sake-brewing rice, which is a new breed developed in Yamagata prefecture to give the highest quality Sake tin the world. Yukimegami is as good quality sake-brewing rice as Yamadanishiki, endure high percentage polishing.We made 35% polishing in-house, polished for 72 hours.To match with Yukimegami, Yamagata kobo yeast developed in Yamagata prefecture is used.This Junmai Daiginjo has a soft and deep taste with a clean flavor.The Sake is brewed every year with one Toji(a chief brewer of Sake ) and four Kurodo (brewers).

Award history

2020
Gold award from the U.S. National Sake Appraisal
2019
Gold medal from the Fine Sake award of Japan
2018
Bronze prize from the International Wine Challenge
2019
Excellence award from the food contest of Yamagata prefecture
2018 Gold Award of the U.S. National Sake Appraisal
  • Ingredients 100% Yukimegami sake-brewing rice produced in Yamagata prefecture
  • Rice polishing ratio 35% polished in-house
  • Alcohol by volume 16%
  • GI Yamagata certified Sake four consecutive years from 2018
  • No antioxidants
  • Recommended drinking temperature10℃~15℃
  • TasteSoft, clear, delicate
  • Flavor/AromaElegant aroma similar to the Japanese Fuji apple of Yamagata.

Recommended complement

Beef sirloin steak or roast beef with a sour sauce, venison deglazed cooked with vegetables,raw oyster with a red wine vinegar and shallots, brown bread with butter and raw oyster on top, duck roti with sauce, bloomy rind cheese (blue cheese, camembert cheese, etc.)

Daiginjo Benibanaya Jubei / FURUSAWA SAKE BREWERY

Daiginjo Benibanaya Jubei

This Daiginjo is made from only ranked special A Yamadanishiki, which is considerate the King of Sake-brewing rice. Since a long time ago, Sake has been brewed from rice polished in-house.The Sake quality aimed for is attainable thanks to the careful attention in selection of Sake-brewing rice by our Kurodo. In coldest season, this Sake is carefully prepared using the clean underground waters of Mount Gassan from Sagae city located at the foot of Mount Gasasn.From many years of experience, we identify the best time of Sake and stop the fermentation of yeast at that moment.This is a Sake that has an enjoyable dignity, Ginjo aroma and sophisticated flavor.

Award history

-
Gold prize in Daiginjo division of the 47th National Liquor Competition
-
Gold prize of Annual Japan Sake Awards
-
Gold prize of Tohoku Sake Awards
2018 Gold Award of the U.S. National Sake Appraisal
  • Ingredients100% Yamadanishiki sake-brewing rice produced in Hyogo, ranked special A
  • Rice polishing ratio35% polished in-house
  • Alcohol by volume16%
  • GI Yamagata certified Sakefour consecutive years from 2018
  • No antioxidants
  • Recommended drinking temperature10℃~15℃
  • TasteMellow, a little sweet
  • Flavor/AromaElegant aroma like Yamagata grown variety of European pear known a La France pears.

Recommended complement

White fish, seafoods, oysters, mozzarella cheese, Japanese cuisine

Junmai Daiginjo Biden Bishu / FURUSAWA SAKE BREWERY

Junmai Daiginjo Biden Bishu

Dewasansan is a Sake-brewing rice born in Yamagata, that bring out a soft and wide taste.From long ago, rice cultivation and Sake brewing were on a large scale in Sagae due to Sagae being blessed with an abundance of soft water called miyamizu said to be the best water for making Sake in Tohoku.Miyamizu gives naturally beautiful rice fields and rice with an excellent quality.We use this high-quality rice grown with clear miyamizu and yeast born in Yamagata to brew this Sake.Sawamasamune Junmai Daiginjo Biden Bishu is a beautiful Sake brewed by local people of Sagae with a diligent personality.

Award history

2020
Silver Award of the U.S. National Sake Appraisal
2019
Silver Award of the U.S. National Sake Appraisal
2018
Gold Award of the U.S. National Sake Appraisal
2019
Silver Prize of the International Wine Challenge
  • Ingredients100% DEWA33 Sake-brewing rice produced in Yamagata prefecture
  • Rice polishing ratio50% polished in-house
  • Alcohol by volume15%
  • GI Yamagata certified Sakefour consecutive years from 2018
  • No antioxidants
  • Recommended drinking temperature10℃~15℃
  • TasteSmooth and refreshing
  • Flavor/AromaClear aroma reminiscent of Shine Muscat

Recommended complement

Roast beef, beef sirloin steak served with bitter or spicy vegetables sprinkle with citrus, raw oyster sprinkle with lemon, duck roti, quiche, gratin

Junmai Ginjo Dewanosato / FURUSAWA SAKE BREWERY

Junmai Ginjo Dewanosato

This Junmai Ginjo is made from only Dewanosato Sake-brewing rice developed in Yamagata prefecture. Dewanosato has a large central white endosperm (shinpaku).The Sake-brewing rice is selected for it’s quality to ensure the deliciousness of good-quality rice is emulated through the Sake.The rice is polished to 60% in-house to bring out the highest quality taste of Dewanosato, producing the calm, plump and soft flavor of Dewanosato accentuated by using Yamagata kobo Sake yeast.

Award history

2018
A Bronze Prize of the International Wine Challenge.
A Bronze Prize of the International Wine   Challenge.
  • Ingredients100% Dewanosato sake-brewing rice produced in Yamagata prefecture
  • Rice polishing ratio60% polished in-house
  • Alcohol by volume15%
  • GI Yamagata certified Sakefour consecutive years from 2018
  • No antioxidants
  • Recommended drinking temperature 10℃~15℃
  • TasteA plump and profound flavor
  • Flavor/AromaGentle aroma of new rice

Recommended complement

Oyster with lemon, sauteed duck sprinkled with salt and pepper,Moussed Foie Gras rillettes, Pâté, creamy sauces, charcuterie,Chicken white meat, simple pork dishes, semi-hard and hard cheeses

Sawamasamune Junmaigenshu Koshu / FURUSAWA SAKE BREWERY

Sawamasamune Junmaigenshu Koshu

This is a treasured Junmai Genshu of our brewery slowly matured at low temperature.This Koshu has a shiny amber color.The rich and strong taste of Kimoto-dukuri (Sake mash produced using a traditional method)is turned more rich, smooth, and sharp at the same time with a slow low temperature maturing.

  • Ingredients 100% Hananomai sake-brewing rice produced in Yamagata prefecture
  • Rice polishing ratio 65% plished in-house
  • Alcohol by volume 18%
  • Vintage 2001
  • No antioxidants
  • Serving suggestiondrinking temperature 10℃~15℃
  • Taste Rich and strong
  • Flavor/Aroma Rich aroma similar to a Kyoho grape

Recommended complement

Greasy meat dishes, steak, Chinese cuisine

Gokujyo Komeshochu Setsugen

Gokujyo Komeshochu Setsugen

The winter of Yamagata is cold with deep snows, the surrounded mountains are covered with snow turning the world white.Yamagata prefecture Sake-brewing rice is grown in the abundance of the clear soft waters if the snowfields, known as Setsugen. It is first polished to 75% in our factory for the production of Junmaishu, before being then distilled into shochu. We only use Sake- brewing rice produced in Yamagata to make this shochu.This is a Honkaku shochu fully utilizing the Terroir of Sagae. It has an elegant aroma and plump flavor of the rice of Yamagata.

Award history

2018
Bronze prize of the International Wine and Spirit Competition
2018 Bronze prize of the International Wine and Spirit Competition
  • Ingredients100% Sake-brewing rice produced in Yamagata prefecture
  • Rice polishing ratio75% polished in-house
  • Alcohol by volume25%
  • No antioxidants
  • Serving suggestionOn the rocks, straight, with hot or chilled water, with soda.
  • TastePlump flavor
  • Flavor/AromaElegant aroma of new rice

Recommended complement

Meat dishes, seafood dishes, sausage, cheese, carpaccio.

Omoshiro club Shiso Umeshu / FURUSAWA SAKE BREWERY

Omoshiro club Shiso Umeshu

Yamagata has four colorful seasons. In spring, our home-grown Shirokaga-ume blooms a pretty white in our ume farm. In summer, in the best season for the fruits, all our workers together harvest the Shirokaga-ume under the hot sunlight.The shirokaga-ume is slowly matured with shochu.Harmonized with red perilla harvested in the middle of summer, it becomes a refreshing handmade liquor.Please enjoy the profound flavor made from the gifts of nature and a slow maturing.

  • Ume (Japanese apricot) home grown Shirokaga-ume perilla(Asian mint)
  • Alcohol by volume15%
  • No antioxidants
  • Serving suggestionStraight, on the rocks, with soda, or before or after dining
  • TasteFlesh and pure, well-balanced sweetness and sourness
  • Flavor/AromaUme (Japanese apricot), delicate herb aroma of red perilla(Asian mint)
  • Pairing foodMeat dishes, It has a comfortable bitterness that lingers and complements meals.
Release : 2021.02.07 23:37:44
Updated : 2021.02.12 16:27:02