Yaesu Meijō Miyamanishiki Junmai Ginjō Shiboritate

Yaesu Meijoō Miyamanishiki Junmai Ginjō Shiboritate (八重寿銘醸 美山錦 純米吟醸) is made of Miyamanishiki rice milled to 60%. It is a Shiboritate, a freshly squeezed sake from the series known as 白神山地の四季 ("Four Seasons of the Shirakami Mountains"). It has a refreshing taste, combining the fresh flavour with the soft aroma of Miyamanishiki. It goes well with white fish sashimi and light dishes.

In 1951, the predecessor of Yaesu was established as a unified brand for sixteen sake brewers in the prefecture at the suggestion of Nisshuhan (日酒販, Nippon Sake Sales Co., Ltd.) to sell sake produced in Akita Prefecture to the Tokyo market. Later, in September 1960, eight sake brewers in the prefecture and Nisshuhan made a joint investment to consolidate the quality of sake and a joint bottling factory, Yaeju Meijō Co., Ltd., was established in Daisen (formerly Omagari). The origin of the brand name "Yaesu" (八重寿) comes from replacing the Chinese character 州 in Yaesu with the more auspicious 寿 (kotobuki).

Yaesu sake, grown through slow fermentation in the cold winter of Akita, has a pleasant aroma and a smooth taste that goes down the throat. The Four Seasons of the Shirakami Mountains, a series of specially named sake created in response to Shirakami-Sanchi's registration as a World Natural Heritage Site, is popular in Akita. Since its founding, Yaesu Meijō's business focus has been on sales in the Tōkyō metropolitan area, so it is not well known locally. It is a dry sake, which is rare among Akita sake.