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).
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.)
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.
White fish, seafoods, oysters, mozzarella cheese, Japanese cuisine
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.
Roast beef, beef sirloin steak served with bitter or spicy vegetables sprinkle with citrus, raw oyster sprinkle with lemon, duck roti, quiche, gratin
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.
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
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.
Greasy meat dishes, steak, Chinese cuisine
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.
Meat dishes, seafood dishes, sausage, cheese, carpaccio.
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.