出羽燦燦 | Wine Time酒在當下

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Yamagata Prefecture's original sake rice "Dewa-chan-chan" is the first variety developed by Yamagata Prefecture as a unique sake rice and is produced only in Yamagata Prefecture. As of 2020, "Dewa Chan-chan" is the highest-yielding sake rice in the prefecture; as of 2019, it ranks eighth in Japan in terms of sake rice production.

The discovery rate of "Dewa Cancan" is very high, about 85%. It has the characteristics of large size, and is cold-resistant and not easy to tip over. "Dewa Chan-chan" has a light and refreshing taste with little foreign flavor. It can be used to brew a variety of sakes, from junmai sake to daiginjo.

In the past, Yamagata Prefecture used the sake rice "Miyama Nishiki" developed in Nagano Prefecture as the recommended variety of sake rice for brewing sake. However, the sake brewery in the prefecture hopes to have its own unique sake rice to brew the prefecture's sake, so it promotes the cultivation and development of the prefecture's own sake rice in an attempt to establish a local sake brand in Yamagata Prefecture.

Development began in 1985. It was cultivated at the Yamagata Prefecture Agricultural Experiment Station Shonai Branch (currently the Yamagata Prefecture Agricultural Research Center Paddy Field Agriculture Research Institute) with "Miyama Nishiki" as the mother and "Kabuki Yuki" as the father.

Afterwards, after selection and cultivation, it was named "Yamagata Sake No. 49" in 1991. In 1997, the variety was registered as "Dewa Chan-chan". The name contains the meaning of "dewa sparkling". ("Dewa" is the old name of the country including the Yamagata Prefecture area).

In addition, sake that passes strict inspections such as "100% use of Dewa-sanchan", "Use of Yamagata yeast", "Use of Yamagata koji mushroom" and other standards will be awarded the title of "DEWA33" (the Roman pinyin of "Dewa-sanchan" for "DEWA SANSAN"). These sakes can be accompanied by certificates certifying that all raw materials are produced in Yamagata Prefecture, creating an added value of local Yamagata Prefecture quality. In addition to "DEWA33", pure Yamagata sake also has the "GI Yamagata" mark officially registered in Japan to highlight their unique local flavor of "soft and transparent sake (やわらかくてtransparent sake quality)" .

Daiginjo is a sake made using the "Ginjo brewing method". Winemakers need to use low-temperature fermentation methods to make it. When the temperature decreases, the speed of microbial fermentation also slows down, so it takes double the time to wait for bottles of sake to mature. Ginjo sake has a unique and delicate fruity aroma, which is called "ginjo aroma", which is why the series of wines are so popular.

And since no brewing alcohol is added during brewing, "Junmai" can be added to the label. Junmai sake will have a stronger rice aroma and a thicker body; adding brewing alcohol will dilute it a bit, making it light and refreshing. Which one you choose depends on what food it is paired with. If it is seafood or even sashimi, the latter will be more suitable. If it is something with a strong flavor such as roasted meat or fried food, it will be better paired with junmai sake.

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