The brewing rice, called “DEWASANSAN” was made by Yamagata prefecture and local breweries. It has a well balanced acidity and mild UMAMI of rice. You can taste a soft fruity flavour with fresh finish in your mouth.
Dewasansan was first cultivated in Yamagata in 1985– a cross of Hanafubuki (華吹雪) and Miyama Nishiki (美山錦). It was officially registered in 1997. In 2019, 1436 metric tons of Dewasansan was produced– exclusively from Yamagata. That ranks 8th overall in Japanese shuzokotekimai production.
