Sake Type
Junmai Ginjo
Rice Type & Origin Area
Miyamanishiki - Miyagi
Rice-polishing Ratio
50%
Alcohol Percentage
15%
Production Area
Miyagi
Yamawa Junmai Ginjo
YAMAWA SHUZOTEN
Yamawa Sakes, often seen in Japan's renowned Michelin-starred Sushi-ya and Kaiseki restaurants, offer an unassuming yet sophisticated complement to various seafood dishes. These sakes subtly enhance umami in shiromi and shellfish, despite utilizing the Miyagi F-Kobo yeast known for yielding fruit-forward ginjo aromas. The intentionally subdued aromatics of Yamawa Junmai Ginjo Miyamanishiki results in a refined elegance. Quiet yet revered, it complements the delicate freshness of seafood, balancing the gentle clean savory notes with subtle citrus undertones.
Its subtle acidity unlocks savory flavours, earning it a rightful spot on tables frequented by those with a taste for elevated dining experiences.
About the Sake brewery:
Established in 1896 in Kami Town, Miyagi Prefecture, Yamawa Shuzoten began when Kazubei Ito, the founder, transitioned from his family's apothecary trade to venture into sake brewing. Rooted in the legacy of healing, the brewery's ethos echoes the belief that food and medicine are one and the same.
Focused on rice quality, Yamawa Shuzoten sources organically grown grains through specific contracts. Their mission revolves around creating sake that quenches thirst like water. Washigakuni, their flagship brand since inception, brewed using time-honoured methods, remains a local favourite
Guided by the Nanbu Toji guild, seventh-gen brewer Mr. Daisuke Ito unveiled Yamawa, a limited-distribution brand acclaimed at the National New Sake Competition for exceptional quality, thanks to rigorous rice and yeast selection.
