Traveling and drinking should be drunk

A “sake comparison trip” to buy local sake at a local supermarket to expand the enjoyment of your trip. In this issue, we introduce the charms of the Shonai region of Yamagata Prefecture from the perspectives of “rice” and "sake.

The Shonai region (Tsuruoka City, Sakata City, Shonai Town, and Yusa Town) is known as one of the best rice and sake producing areas in Japan. Blessed with abundant nature, this region has nurtured delicious rice and unique local sake.

Above all, what is great for tourists is that it is cheap, tasty, and abundant in variety! When you come to Shonai, please take a look at supermarkets and local liquor stores. You can easily find “the real thing” that is loved by the locals.

In this issue, we will take a deeper look at such rice and local sake in Shonai and guide you through the theme of a "drinking trip to be enjoyed at Watasagi.

The best rice grown in Chokaisan and the Shonai Plain

Looking out over the rice paddies of Shonai, one sees a blanket of green. Many nationally acclaimed brands of rice are grown in this region.

Main rice produced in Shonai

Haenuki An original variety from Yamagata Prefecture, characterized by its stickiness, crunchiness, and good taste even when cold. It is also popular for commercial use.
Tsuyahime It has a beautiful white appearance, elegant luster, rich sweetness and richness, and a chunky texture. It tastes great even when cold, making it ideal for bento lunches and onigiri.
Setsuwakamaru A new variety that is considered the younger brother of TSUYAHIME. Large, firm grains with a firm texture. It has a refreshing taste with no peculiarities and is very satisfying.
Hitomebore A variety with a good balance of stickiness and softness, it goes well with a wide range of dishes.
Akita Komachi, Koshihikari, Sasanishiki Nationally famous varieties are also grown.
Sake rice (rice for sake) Many types of sake rice are produced exclusively for sake brewing, such as “Miyamanishiki,” “Dewa Sanbai,” “Yuki Meishin,” and "Dewa no Sato.
Glutinous Rice “Himenomochi”, “Dewa no Mochi”, “Koyuki Mochi” and other types of glutinous rice are also produced.

Chokai and Mt. Gassan, the temperature difference between day and night, and fertile soil. It is precisely because of these natural conditions that rice of this caliber can be grown.

And where there is good rice, there is always good sake.

Main Sake Rice Characteristics

First, let us introduce the types of sake rice.

◼️ Dewasanzan Yamagata Prefecture's original rice suitable for sake brewing. It produces a rich aromatic flavor with little cloying taste.

◼️ Miyamanishiki (Miyama Nishiki) Characterized by sharp sharpness and acidity. It is mostly grown in the Tohoku region.

◼️ Yukimegami A new sake rice from Yamagata Prefecture, especially suited for daiginjo-shu. Delicate flavor.

◼️ Dewanosato Sake rice developed in Yamagata Prefecture. Suitable for a wide range of sake qualities, including junmai sake.

◼️ Yamadanishiki Nationally renowned sake rice. Highly aromatic, with little cloying taste.

◼️ Kame-no-o Traditional sake rice that originated in the Shonai region. It has a strong flavor and character.

◼️ Tsuyahime Mainly edible rice, but sometimes used for junmai ginjo sake, etc.

Major Sake Types and Their Differences

This section details the differences in ingredients, production methods, and flavors of the most commonly found types of sake, including junmai sake, junmai ginjo sake, daiginjo sake, nama sake, and super-harsh sake.

Junmai-shu Ingredients: rice, rice malt, water only (no brewing alcohol added)

Characteristics: The original flavor, richness, and aroma of the rice can be felt well. Many of the flavors are full-bodied.

Rice polishing ratio: No regulation (however, most rice is 70% or less)

Taste: ranges from rich to clean.

Junmai Ginjoshu Ingredients: rice, rice malt, water only

Polishing ratio: 60% or less (shave 40% or more of rice)

Method: Ginjo-zukuri (slow fermentation at low temperature)

Characteristics: Clear and well-balanced taste. It has a gorgeous, fruity ginjo aroma and the flavor of rice.

Taste: Lighter, more elegant, and more fragrant than junmai sake.

Daiginjo-shu Ingredients: rice, rice malt, water + brewing alcohol (with additions)

Polishing ratio: 50% or less (more than half of the rice is shaved)

Method: Ginjo-zukuri (low-temperature, long-term fermentation)

Characteristics: Very fruity and gorgeous aroma, clean taste with little clutter.

Taste: refreshing and delicate. Often positioned as a high-end sake.

Nama-zake (raw sake) Characteristics: Sake that is not pasteurized (heat sterilized) at all. It has a fresh, fruity aroma, and the character of the rice and water can be felt directly. It often has a sweet or umami taste, and you can also enjoy the refreshing sensation of slight carbonation.

Note: Requires refrigeration and freshness. Care must be taken in storage and distribution.

Chokarakuchi-shu Characteristics: “Chokarakuchi-shu” is a type of sake with a very dry taste, such as a sake degree (an indicator of sweetness or dryness) of +10 or higher. It is characterized by a sharp and crisp taste with little sweetness.

Taste: Not pungent and spicy, with a clean and crisp aftertaste that stands out. Easy to pair with meals.

Each type differs greatly in character in terms of ingredients, rice polishing ratio, manufacturing method, whether or not it is fire-aged, and flavor balance. It is recommended that you choose the one that best suits your taste and diet.

Sake Breweries and Brands in Shonai, a Sake Heaven

庄内には大小さまざまな酒蔵があり、地元の米と水を使って個性豊かな日本酒を醸造しています。
以下は、代表的な酒蔵とその銘柄です。

Tsuruoka City

代表的な酒蔵と銘柄

Kikuyu, Sanjurokuninshu (Kikuyu Corporation) The “Sanjurokuninshu” series is characterized by its gorgeous ginjo aroma and mellowness.
Seisenkawa (Eau de Vie Shonai Co., Ltd.) A refreshing taste, brewed in the pine forests of the Shonai dunes near the Sea of Japan.
Kamikigen (Sakata Shuzo Co., Ltd.) A sake with a good balance of flavor and sharpness, using a variety of sake rice.
TATENOGAWA (TATENOGAWA SHUZOH CO., LTD.) Known as an all junmai daiginjo brewery, it has an aromatic and delicate taste.
Hatsuson (Tohoku Meikozo Co., Ltd.) Deep and sharp taste with a focus on the traditional “Kimoto” method of brewing.
FUKUI (FUKUI SHUZOH CO., LTD.) All kimoto style, can be enjoyed cold or warmed.
Matsumine no Fuji, Secretly (Matsuyama Sake Brewery Co., Ltd.) Brews mainly sake for the local market.
Daisen (Kahachiro Kato Shuzo) Junmai Ginjo-shu with elegant aroma and sharpness.
Kudokidobue (Kamenoi Shuzo) Popular for its fruity and crisp ginjo sake.

All of these can be found at supermarkets and liquor stores in the Shonai area! Moreover, many of them are reasonably priced, ranging from 1,200 to 3,000 yen for a 720 ml (four-pack) bottle. The charm of Shonai is that you can enjoy “a little good sake” easily.

Shonai Evening Drinking Night at Watasagi

At Watasagi, you can bring your own local sake in the kitchen or dining space! We also recommend an “Okomori Drinking Trip” where you procure your favorite local sake and snacks at a nearby supermarket and enjoy a night out in Shonai at .

The “Tsuyahime rice balls, dadacha beans, and 3 kinds of sake” ( ) menu is also available only at Watasagi no Yoru.

Summary｜An intoxicating journey of rice and sake in Shonai

Shonai is more than just a rice and sake producing area. It is a place where tourists can casually enjoy the real taste that locals enjoy on a daily basis. Such “low threshold luxury” is the charm of Shonai.

In addition to visiting tourist attractions, stroll through the local supermarket, take home a taste of the area, and enjoy “your own drinking time” - a “personalized drinking time”...

Such a way of spending time may be the way to experience the true richness of Shonai.

Please come to Shonai to enjoy the “marriage of local sake and snacks” 🍶.

Guesthouse Watasagi is a guesthouse located right in between the ocean, the mountains, and the city center.

We hope you will enjoy Tsuruoka and Shonai to the fullest with Guesthouse Watasagi as your base 😊.

Click here for a map of recommended spots around Watausagi

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Daisen new brew of sake festival in winter in Tsuruoka - traditional sake brewery tour and attraction of new brew of sake