Yamatogawa Junmai Ginjō Kasui Utabandai

Yamatogawa Junmai Ginjō Kasui Utabandai (大和川 佳き酔 歌磐梯) is made with Gohyakumangoku rice grown in Kitashiobara Village and milled to 55%. It is a limited edition sake only sold at the Michi no Eki in Urabandai. The brewery was very particular about using only ingredients from Urabandai: Onogawa spring water, selected as one of the top 100 famous water sources, and water from Oshio Urabandai Onsen for the sake mash. The sake was named by singer-songwriter Ogura Yoshi, the ambassador of the Urabandai Tourism Association.

Yamatogawa Sake Brewery in Kitakata, Fukushima, has been brewing sake for nine generations since its establishment in 1790 by Satō Yaemon (佐藤彌右衛門). In 1944, the brewery was re-organised as Yama Shuzō (耶麻酒造) and in 1955 incorporated as Yamatogawa Brewery (大和川酒造店). It uses the clear subsoil water of Mt Iide and high-quality, pesticide-free, chemical-free rice harvested in its own fields and by contract farmers. Yamatogawa has expanded overseas to Taiwan, Hong Kong, the USA, Canada, the UK, Australia and Brazil, where our Yaemon and Ryoshiku sake have been well received.