The Original Rice Shochu “Funauta no Sato”
“Funauta no Sato” is the shochu spirit developed and started being sold in 2007, in hopes of having the authentic shochu of the town’s own. It is made using only from the sake lees produced during the brewing process of the locally brewed sake, Oe-nishiki and Jintsu no Shizuku.
Funauta no Sato is characterized with the elegant and smooth sharpness of authentic shochu, as well as with the fruity scent and taste similar to Oe-nishiki and Jintsu no Shizuku.
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.
Extracted in the process of brewing Oe-nishiki, “Jintsu no Shizuku”
Where you can buy Oe-nishiki Dealer map.pdf
Maruki Sato Shoten Co., Ltd.（Aterazawa）
Sei suzuki saketen（hongoki）
Hayashi takeshi Ichirō shōten（Aterazawa）
Kikuchi Yoichirō shōten（San gou otsu）
Ōechō sangyō shinkō kōsha