Koikawa : Koikawa Shuzo brewery Rice fields spread out like a green carpet practically as far as the eye can see, from both sides of the road in Amarume, in the Shonai region of Yamagata Prefecture. The people in Shonai-cho are proud that Amarume produces large quantities of some of the best rice in Japan. In autumn the plants droop with many grains of rice that will give a fragrant tasting experience before long. Koikawa Shuzo brewery was established in 1725, expressly for the purpose of brewing sake. It boasts a long history of fine production. The brewery's policy is to use local rice to make a choice sake. Many breweries go out of their way to use local rice, but only a few can brew as fine a sake. Koikawa Shuzo takes carefully cultivated local rice and uses it to best advantage. Such a policy may be easy to advertise, but the Koikawa Shuzo goes the extra mile, successfully applying difficult techniques and hard work to translate this policy into reality. Amarume is not suitable for the cultivation of Yamada Nishiki rice, one of the best varieties for making sake. So a different variety, Kamenoo, was developed here. An agriculturalist named Kameji Abe selected the finest seeds to develop this variety. Some time later his seed collection was given to Koikawa Shuzo's brewers, who were also keen, scientific-minded farmers themselves. They took the lead in the cultivation of this variety, bringing it back into production. The brewery owner says his company ages the sake fully before sending it to market. He recommends that aged sake be served warm. All sake produced here is pure, with plenty of umami flavor and a full-bodied texture. Junmai Koikawa Junmai Koikawa has a robust tang and a smooth texture. The rice used to make this sake has an umami flavor and a sweet taste, both of which have been concentrated in the final sake product. Junmai Koikawa goes well with Western dishes, such as abalone sautéed in butter. Junmai Ginjo Koikawa "Gohyakumangoku" This pure sake offers an authentic experience that will surely remind you of the sweet flavor of fine rice. Junmai Daiginjo Abe Kameji Offers the umami flavor of rice, in concentrated form. The slight acidity creates a balanced, full-bodied tone. Goes well with deep-fried food.