1. What is Sankyo Souko?

Sankyo Warehouse was built in 1893 (Meiji 26) by the Sakai family, the former feudal lords, as an attached warehouse for the Sakata Rice Exchange, and is a symbol of the rice-growing region of Shonai, having been designated a nationally historic site in March 2021.

The area around Sankyo Warehouse was originally located on an island in the Arata River and was called Sankyojima.
* Sandbar: A place in a river where sediment has accumulated and is sticking out above the water like an island

Because the ground becomes loose on the sandbar, they piled up about 3.6 meters of soil to stabilize it, built stone walls around it, and drove pine trees under the building.

Of the 12 white-walled, earthen-walled warehouses, nine will be used as agricultural warehouses until 2022, with a rice storage capacity of 10,800 tons (180,000 bales).

Each Yamai warehouse is 120 tsubo in size and can hold 28,000 to 30,000 30kg bags of rice.

Currently, part of the warehouse is used as Sakata City Tourist and Products Center “Sakata Yume no Kura” and the Shonai Rice History Museum, and is bustling with people on holidays.

Three great things about Yamai Warehouse!

Yamaigura Warehouse has many innovative ideas in place to maintain the quality of the rice.

This time, we will introduce the amazing parts of Sankyo Warehouse, based on the explanations of our guide, Watanabe.

[Part 1] Zelkova trees planted in Sankyoso

Sankyo Souko is home to 35 zelkova trees that were planted over 150 years ago.

Rice is best stored in a place protected from direct sunlight and high temperatures and humidity, and it seems that these zelkova trees protect the Yamaigura storehouse from Sakata’s strong winds, rain, and sunlight.

There is also a stone-paved path running along the rows of zelkova trees, which was apparently built to make it easier for visitors to walk along in response to the popularity of the TV drama “Oshin,” one of the settings of which is Sakata.

The sturdy Yamai Warehouse and the beautiful stone paving go perfectly together, and you can really feel the strength of the zelkova trees!

[Part 2] White storehouse wall

If you look closely at Sankyo Warehouse, you will notice its impressive white earthen walls.

It seems that storehouses built with earthen walls often do not have windows, but in the photo you can see there is a window in the middle!

This was done to improve ventilation and to release the heat from the straw that was used to make the rice bales at the time.

Furthermore, since storehouses are generally not resistant to rain, the wall facing the row of zelkova trees has been reinforced with wooden boards.

[Part 3] A double roof to protect the rice storehouse from heat and moisture

There are other ways to keep the temperature inside the rice storehouse from getting too high!

The “double roof” creates space between the storehouse and the roof, allowing for good ventilation and preventing the temperature inside the rice storehouse from becoming too high.

Additionally, to protect the rice from the heat and humidity coming from below the storehouse, materials such as bittern-laced tatami mats, salt, rice husks, logs, and straw mats are laid down to create an environment suitable for preservation.
*Tataki: Short for “Tatakitsuchi,” a material made by mixing red soil and gravel with slaked lime and bittern, kneading it, applying it, and pounding it to harden it.
*Moshiro: a mat made from woven rush grass or straw

If you look down at the ground, you will see a gutter that surrounds the Yamai Warehouse.

According to Watanabe, there is a story that long ago, when rats started eating the stored rice, people would catch crabs from the Arata River and release them into the drains.

The impressive structure of the building that protects Shonai rice made the Sankyo Warehouse, which I have visited since I was a child, seem like a very reliable presence!

Now, we would like to introduce you to the Shonai Rice History Museum, which was created by renovating the Sankyo Warehouse, the Sakata Yume no Kura tourist and souvenir center, and the adjacent Midori no Sato Sankyokan.

2. The Shonai Rice History Museum: A must-visit

The first place I would like to introduce is the Shonai Rice History Museum.

Here you can learn a wide range of information, including the history of Shonai rice, the role of Yamai Warehouses, and rice distribution.

This time , we will focus on “The reputation of Shonai rice and the people who work there “ and “ The relationship between Shonai rice and Sakata Port “ !

1) Construction history

Sankyo Warehouse was built in 1893 (Meiji 26).

Initially, the aim was to facilitate the transfer of rice, improve the quality of the rice, and revitalize the surrounding area.

If you read this, it says, “Its fame spread as far as Fukagawa and Dojima, Osaka.”

Fukagawa is currently located in Tokyo’s Koto Ward, and I was surprised to learn that Shonai rice was popular in the Kanto region and Osaka during the Meiji period!

2. About the reputation of Shonai rice and the people who work there

I found some interesting material about the reputation of Shonai rice and the people who work there.

This was the code of conduct of the employees who worked at Yamai Warehouse at the time.

Reading this, we can see that the utmost care was taken when handling rice, including weighing and storing it.

His sense of responsibility and uncompromising attitude towards his work really comes through…!

Also, as I mentioned earlier, Yamaigura Warehouse is a building that was designed to preserve the quality of the rice, so I think that its construction techniques are also one of the reasons for its reputation.

As we continued walking through the museum, we came across a corner where we could experience the weight of a rice bale.

Apparently, at the time, the woman was carrying three sacks of rice (60 kg each), but with my own strength, even the 30 kg bale on the left was barely able to budge…

When I think about it, I am filled with wonder and amazement at the difficulties faced by the people who worked there at the time and the burdens they must have had!

I believe that the efforts of the employees, who did not give up despite the harshness of the work, are one of the reasons why Shonai rice has become so popular.

③ The relationship between Shonai rice and Sakata Port

Since the Edo period, Shonai rice has been transported all over Japan, and it developed into a major rice-producing area in the Tohoku region at the time.

Rice was transported by ship, so Sakata Port flourished as a center of rice trading.

Watanabe said, “At first, it took about a year to transport goods to Edo, but after the Nishikigoi route was opened, it became possible to deliver them in about two months.”

This made me realize that Shonai rice and Sakata Port are very closely related!

The museum also has a corner where you can learn about Shonai rice, as well as displays of tools used in rice cultivation.

At that time, females were in charge of transporting rice from the ships (onnachomochi), and males were in charge of inspecting the rice.

Below is a tool used to measure rice.

Yamagata Prefecture still produces the highest amount of rice in the country.

The prefecture is famous for its brand rice such as Tsuyahime rice and Yukiwakamaru rice, and the fact that the rice was awarded the highest rank of Special A in 2022 (Reiwa 4) shows that its high reputation and deliciousness are still passed down today.

As a resident of Yamagata Prefecture, this makes me feel quite proud!

This time, we visited the Shonai Rice History Museum, where we learned about the history of Shonai rice and what the Yamai Warehouse looked like at the time, and it was a very educational experience!

3. Sakata City Tourist and Products Center "Sakata Yume no Kura"

Sakata Yume no Kura consists of two buildings: the Sachi no Yakata, which has a souvenir corner, and the Hana no Yakata, which introduces Sakata’s history and culture, and is visited by approximately 800,000 people a year.

Within the building, you can enjoy seasonal dishes at a fast food corner where you can try Yume no Kura’s original “Tsuyahime ricesoft-serve ice cream,” compare local Sakata sake, and “Shokusai Shunmi Hokoutei,” a sister restaurant of Sakata’s long-established Japanese restaurant “Kobaisaku.”

① "Sachi no Yakata" - special products unique to Sakata

“Kawa no Yakata” sells a variety of special products from Sakata, including rice, sake, side dishes, and sweets.

[Sakata local sake]

Perhaps Sakata’s delicious sake is thanks to its rich natural environment, such as the sake rice grown in the Shonai Plain and the pure water from Mt. Chokai and the Three Mounts of Dewa…!

“But there are so many types of alcohol and it’s hard to choose…” is what we recommend for those of you who want this set of three bottles of Sakata’s local sake.

 The set includes a dry Junmai sake that is popular locally.

For those who would like a larger selection of alcohol, there is also a 7-type tasting set available.

This is an assortment of 6 bottles of sake and 1 bottle of shochu.

This would make a great gift or souvenir for someone who loves alcohol. 

[Dried seafood]

The second is dried foods such as rock seaweed and blue seaweed.

At first glance it may look plain, but it is a highly recommended dish packed with aroma and flavor.

According to the store clerk, the cold weather has led to an increase in inquiries about Naruto.

In the Shonai region, kandara-jiru is a common dish to eat in the winter, topped with rock seaweed.

It has a nice sea scent and pairs well with the umami-rich kandara-jiru, making it delicious!

You can just tear them apart and use them as an ingredient in miso soup, so they are convenient for everyday use.

[Shonai gluten]

Another recommended dried food is Shonai Fu.

There are many ways to eat it, but you can also just break it into pieces and add it to your dishes.

Its fluffy texture goes well with udon, soba, and egg dishes, and because it’s a dried food, it lasts a long time, which is a nice bonus!

It can be purchased at a reasonable price, making it a perfect souvenir.

There are so many varieties of Shonai gluten alone!

[Soy sauce fruit]


Lastly, we have “Shoyu no Mi,” which has been featured on television and in the media.

Shoyu no Mi is a fermented food made from soybeans, wheat, rice, and koji starter.

It has a sweet and salty flavour due to the seaweed grain and is used locally as an all-purpose seasoning.

The classic way to eat it is on top of hot rice!

It is also delicious added to a variety of dishes, such as chilled tofu, cucumbers, and as a flavouring for meat.

Next, we will introduce three recommended sweets.

❶ Sakata Rice Crackers

Sakata Rice Crackers’ Dutch rice crackers are thinly baked rice crackers made from non-glutinous rice produced in Shonai.

The crispy texture is so nice, once you start eating you can’t help but reach for more…!

The standard flavor is salt, but there are also a wide variety of other flavors such as plum kelp, cheese, grilled corn, cherry shrimp, and yuzu pepper, so it’s hard to choose.

All of them are so delicious that you’ll want to order them again and again, but the writer’s recommendation is the “Ume Konbu Flavor”!

The slightly sour flavor of the plum and the umami of the kelp are irresistible.

This product can often be found in various stores throughout the prefecture, so be sure to give it a try!

❷ Wheat gluten karinto (fried snacks)

These sweets have a cute, round appearance and a crispy, light texture that will become addictive.

Although the name may remind you of karinto, they are actually non-fried sweets made with wheat gluten!

With its gentle sweetness and light texture, it’s so delicious that you’ll find it gone before you know it.

3. Dorayaki with Mezurumochi

We would like to introduce you to the very satisfying Dorayaki with Onazurumochi, which is made of fluffy dough filled with sweet bean paste and soft rice cakes.

This is what it looks like when you cut it open.

The soft and stretchy mochi is sitting right in the middle (lol)

This rice cake goes perfectly with the rich, sweet red bean paste.

The soft and chewy texture of the mochi goes perfectly with the dorayaki on the outside, creating an unforgettable taste!

② "Hana no Yakata" where you can find traditional Sakata crafts

At Sakata Yume no Kura “Hana no Yakata ,” you can experience the history and culture of Sakata, a merchant town, with a focus on the sophistication and splendor of the city.

The photos are postcards and letter sets with cute illustrations.

At the time of the interview, an exhibition of paper cuttings by Sakata City-born paper cutting artist, Shirahata Takao, was being held.

Apparently these works were created using just one piece of paper and one cutter.

The calming colors and the scenery around Sankyo Warehouse are wonderful!

You can also purchase the craft items at the Hana no Yakata museum.

There are a variety of beautiful and eye-catching crafts on display, including Sakata Kokyubori, crafts made from Sakata’s black pine, kumiko coasters, and “Kasafuku,” a hanging decoration that has been passed down in Sakata since the Edo period.

There is also a doll gallery of the NHK drama series “Oshin,” which has a connection to Sakata and is popular overseas as well as broadcast around the world.

3. Hokotei: Enjoy the local seasonal flavors

This is the restaurant “Hokotei,” located immediately inside the entrance on the left.

This is a sister restaurant of Kamezaki, a traditional, long-established restaurant in Sakata.

The shop’s best recommendation is the “Seasonal Shokado Lunchbox.”

Have you heard of “Shokado lunchbox”?

Originally served as a tea ceremony dish, it is now sometimes used at formal events or to entertain special guests.

Its main feature is that it comes in a container with a cross-shaped partition!

Each dish, such as sashimi and grilled dishes, is presented beautifully, but the flavors and temperatures of the dishes next to them do not transfer to each other, allowing you to enjoy each dish individually.

Hokkotei’s Shokado Lunchbox is filled with the seasonal flavors of Yamagata.

Other Western dishes available include hamburger steak sets and Yamagata beef curry.

Even during the interview, the delicious smells tempted me, but I managed to resist (laughs).

I’d love to visit again at lunchtime!

4. Midori no Sato Sankyokan: Fresh vegetables and alcohol

Leaving the museum, walk along Sankyo Warehouse to the parking lot and you will see Midori no Sato Sankyokan on your right.

① Seasonal vegetables and fruits

Midori no Sato Sankyokan sells freshly picked vegetables, fruits, homemade prepared dishes, and more.

I visited for an interview in December, and according to the store manager, Mr. Hori, they stock a lot of vegetables that are used in hotpot dishes, such as green onions and Chinese cabbage, during this season.

Onions grown in Shonai are soft and apparently become even sweeter in the cold of winter!

Additionally, “Silver Bell,” which has a rich flavor and smooth texture with a slight seaweed sourness to its sweetness, is also popular in the winter.

It’s ripe to eat when the skin turns yellow, smells sweet, and the edges of the stem become soft!

And in spring, we recommend sweet and sour strawberries.

Strawberries have traditionally been grown in the Shonai Sand Dunes, but the fierce competition between growing areas and the development of new varieties have made this difficult.

In the midst of all this, in response to producers’ hopes for a new strawberry variety suited to the climate and soil of Shonai, “Otomegokoro” was born in 2004 (Heisei 16) after 14 years of development.

It has just the right balance of sweetness and sourness, and is rated as having a rich aroma and wonderful flavor whether eaten raw or processed into ice cream or other dishes.

Please try it once.

In addition to selling products at the store, Midori no Satoyama Kyokan also holds various seasonal events.

The event that Hori recommends is the Melon Fair, which takes place around July.

② Rice cakes

When we visited in December, Sakata’s specialty product, Onazuru Mochi, was on sale for the New Year.

Rice cakes made from Sakata’s glutinous rice, “Sakata Mezuru,” are characterized by their stickiness and firmness.

It’s so delicious that it’s said to “impress even the most die-hard mochi lovers!”

I personally love the chewy texture of Mezurumochi and the aroma of rice that wafts from it when it’s heated.

If you see it, please give it a try!

③ Alcohol

The last thing I’d like to introduce is alcohol.

The store has expert staff who will help you choose when you are unsure of what to choose, so you can choose with peace of mind.

At Midori no Sato Sankyokan you can always find fresh vegetables and fruits.

This spot is especially busy during Golden Week, summer vacation, and the harvest season in autumn.

Please come and visit us!

5. Message

Finally, we received a message from Mr. Arao, Managing Director of the Sakata Tourism and Products Association, to all those viewing VISIT YAMAGATA.

“Sakata Yume no Kura is a place where you can enjoy the seasonal scenery of the Sankyo Warehouse, souvenirs, gallery exhibitions, and more all year round. Please come and visit us!”

6. Summary

Through this interview, I was able to learn once again about the charm and splendor of Yamaigura Warehouse.

It was a very interesting experience as I learned about Shonai rice, its connections to the development of Sakata Port, and how the city of Sakata has gradually prospered!

Sankyo Warehouse, the Shonai Rice History Museum, and Sakata Yume no Kura are still popular spots, visited by many people on school trips and from overseas.

This place will continue to promote the delicious food and charm of Sakata, so keep an eye on it!