Mount ZAO, Yamagata, Japan/ 藏王山,日本山形县

Mount Zaō (蔵王山 Zaō-zan) is a complex volcano on the border between Yamagata Prefecture and Miyagi Prefecture in Japan.  The central volcano of the group includes several lava domes and a tuff cone, Goshiki-dake, which contains a crater lake named “Okama” (御釜). Also known as the “Five Color Pond” (五色沼, goshiki numa) because it changes color depending on the weather, it lies in a crater formed by a volcanic eruption in the 1720s. The lake is 360 metres (1,200 ft) in diameter and 60 m (200 ft) deep, and is one of the main tourist attractions in the area.

One striking feature of Zaō’s famous ski resorts is the snow monsters (樹氷 Juhyō) that appear in mid-winter. Strong wind over the nearby lake fling water droplets which freeze against the trees and their branches, until near-horizontal icicles begin to form. Falling snow settles on the ice formations, and the end result is a grotesque figure of a tree. The effect of a full forest of such trees gives visitors a ghostly impression. Zaō is one of the 100 famous mountains in Japan.

藏王山是一个地形复杂的火山群,处于日本山形和宫城县之间。火山群中心包括了几个熔岩圆顶和凝灰岩锥。Goshiki-dake -囊括了火山口湖泊”Okama” (御釜),也被叫做“五色沼”, goshiki numa,因为其根据气候不同而变化颜色。它位于1720年火山爆发而形成的火山口,湖泊直径360米,深60米,是该地区主要旅游景点。

著名藏王山一个惊人的特征是“雪怪” (樹氷 Juhyō),出现于冬季中旬。附近湖泊刮来的强风带着水分凝结在树枝上,形成竖直的的冰柱。雪落在冰柱上,造成了树怪物般的身影。整片结冰被雪覆盖的森林给游客带来鬼怪般的印象。藏王山也是日本百大名山之一。

Yamagata Prefecture is also famous for its Sake. The brewery making Juyondai, a sake that first appeared on the market in the 1990s, has become famous not only for its quality but also for the fact that the son of the owner took over as the toji and created the light and smooth sake for which the brand is famous.  This really was a symbol of a generational change. After that, lots of “kuramoto toji” began to appear in Yamagata and elsewhere around the country.

Yamagata Kogyo Gijutsu Center (Yamagata Industrial Research Center) plays a central role in developing new sake rice and yeast varieties. They have developed such well known sake rice varieties as Dewa Sansan, Dewa no Sato, and the very recently developed Yuki Megami, as well as a handful of yeast strains collectively referred to as “Yamagata Kobo.” There is even a locally developed strain of Yamagata-only koji mold. Indeed, Yamagata has put forth great efforts in the development of local raw materials for sake production.

Yamagata’s technical skills regularly allow it to place among the top five prefectures for the number of gold medals won at the Zenkoku Shinshu Kampyôkai, or “National New Sake Tasting Competition” (officially known in English as the Japan Sake Awards).


山形县清酒研究中心着力于开发新的清酒米和酵母品种。他们开发了例如Dewa Sansan, Dewa no Sato的清酒米,最近研发了Yuki Megami,以及少数酵母菌株,被称为“Yamagata Kobo.” 甚至还有一种山形当地的酒曲霉菌。实际上,山形县在发展当地清酒原材料上付出了巨大努力。

山形县的清酒酿造技术让其鼎立于日本清酒大赛 (Zenkoku Shinshu Kampyôkai)金牌获得数目的前五名。

Yonezawa beef (米沢牛 Yonezawa gyū) is wagyū (Japanese beef) originating in the Yonezawa region of Yamagata Prefecture, Japan. Within Japan, Yonezawa is considered one of the generally recognized three most famous beef brands in Japan, along with Kobe beef and Matsusaka beef. The cattles experience extremes climate between hot and cold, and eat rice straw by the mineral rich of nature during the 32 months, it’s good place for cattle to thrive in Yonezawa which is surrounded by abundant nature and mountains.

米泽牛 (日语:米沢牛 Yonezawa gyū) 来自日本山形县米泽地区。在日本,米泽牛被认为是最有名的三大牛肉之一,和神户牛及松阪牛一起。这些牛经历极度的严寒和炎热气候,吃富含大自然矿物质的稻草成长32个月。米泽是一个自然条件优越,环山群抱的饲养牛群的风水宝地。

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