Yume no Junmai Daiginjo “Jintsu no Shizuku”
This is the result achieved by the full efforts of Oe Town Sightseeing Product Association who launched their full scale efforts to make sake that impresses even sake connoisseurs. It has a fruity aroma like wine. We recommend you “Jintsu no Shizuku” as a MUST try item.
Junmai Daiginjo is a premium sake that is made from highly polished top-quality rice without using brewer's alcohol. At least 50% of the outer layer of the grain has been removed in the process. It is characterized by its distinguishing flavor and color. The Alcohol percentage is 15.7% with SMV+5, so you will enjoy smooth and refreshingly dry flavor.
It is made from top-quality rice of Dewasansan
Yamagata is rich in fertile soil that is ideal for growing sake rice. Also, spring water running from the surrounding mountains is known as one of the most famed mineral water in Japan. Dewasansan is grown under such a perfect environment. A Junmai Ginjo “DEWA33” brewed by Dewasansan went viral across the country when this soft and crisp finish sake was first released. Famous brewers in Yamagata have participated in the project and make Junmai Ginjo with Dewasansan as highlighting each brewery’s originality. Led by Yamagata Research Institute of Technology, the sake brewing industry in Yamagata has been focusing on R&D to further improve the overall quality of sake brewed in Yamagata for about 20 years. We were the first to work on developing Ginjo and produced “Yamagata Sanga”. After that, we conducted R&D on yeast from various angles and found Yamagata yeast and Seisei yeast. These findings have contributed to a significant increase in the frequency of each brewery’s winning at sake competitions. Also, we launched our own activities for developing perfect sake rice for making sake and the Yamagata Prefectural Agricultural Experiment Station finally gave birth to Dewasansan.
This relatively new sake rice was a result of a mutation in 1978 when “Takane-nishiki” (hybrid between the pistil “Hokuriku No.12” and the stamen “Tohoku No.25”) was treated with radiation at Nagano agricultural experimental station. Sake brewed by Miyama-nishiki is light with fresh aftertaste. The shimpaku (the starchy center core of each sake rice grain) is not as large as Yamada-nishiki but it was named Miyama-nishiki as its shimpaku reminds us of the snow on the summit of the Northern Japan Alps. Miyama-nishiki is mainly produced in Nagano, but it is also grown in Tohoku region including Akita Yamagata, and Iwate.
Where you can buy Oe-nishiki Dealer map.pdf
Maruki Sato Shoten Co., Ltd.（Aterazawa）
Sei suzuki saketen（hongoki）
Hayashi takeIchirō shōten（Aterazawa）
Kikuchi Yoichirō shōten（San gou otsu）
Ōechō sangyō shinkō kōsha