Sugitama at the entrance

Knowing the characteristics of each prefecture makes it easier to choose alcohol

A woman in a suit saying that knowing the characteristics of each prefecture makes it easier to choose alcohol

The taste of Japanese sake varies depending on the types of rice, koji molds and yeasts used, the type of water used for soft and hard water, and whether or not brewing alcohol is added.

But it ’s not just that.It is also influenced by where it was built.. Japan, a unique island country that has long stretched from north to south, has many different climates and climates within the same country. Hokkaido and Kyushu have different temperatures and humidity levels that you can't imagine in the same country.

Nowadays, sake breweries are also being modernized, more air conditioning facilities are being installed, and temperature control is easier.

In addition, although the local water is used for the feed water, it has become easy to obtain, and rice grown in a distant area is often used recently. It may be true that the difference in taste by region has disappeared as in the past. I often hear that the difference is made by the maker.

That said, there are still unique differences between regions. If you keep in mind the characteristics of each prefecture, it will be a good hint for choosing sake.

 

The sake in the East Japan area is “beautiful and light”

Idyllic landscape of a city by the sea

A feature common to many sake brewed in the East Japan area isIt must be clean, clean and transparent.It is clear, has little miscellaneous taste, and has a simple and simple taste.

The aroma is as simple as the taste. Even if it is highly fragrant, it does not give a variety of scents. Complexity is not felt so much and it is very simple.

The main cause of this difference in taste istemperature.

The East Japan area includes many areas where winter cold is severe.In an environment where the temperature is low, the yeast activity is slow, alcohol fermentation progresses slowly, and ripening after squeezing slows down. for that reason,Finished with a clean and light liquor qualityThat's why.

Next, I will introduce the characteristics of sake in the East Japan area by prefecture.

-Hokkaido and Tohoku Region-

Images of sake breweries in Hokkaido and Tohoku regions

·Hokkaido

Hokkaido, the northernmost part of Japan,Severely cold areas with overwhelming snowfall and many midwinter days where temperatures are negative throughout the day.

Japanese sake brewed by taking advantage of this coldThere is a tendency to have many products that are refreshing and light and have a light taste..

In Hokkaido, where pioneering was promoted by immigrants from outside Hokkaido, sake brewing began after the Meiji period, and its history is shallow compared to other prefectures.

In recent years, attention has been paid to the development of excellent sake rice one after another, such as “Ginfu” and “Comet” and the new face “Kitashizuku”, which has been planted since 2014.

·Aomori Prefecture

The northernmost prefecture of Honshu, Aomori Prefecture, is blessed with abundant nature such as the Shirakami Mountains and the famous peaks of Mt. Hakkoda. Out of the prefectureThe forest accounted for 67%.

Sake, nurtured from the thawed water that springs from this natural treasure, has a crisp, rich taste and a tight taste..

Aiming for high quality sake brewing,Development of Aomori Prefecture's unique sake brewing suitable rice for cold regionsWe are also actively working on it.

Among them, Hanakoi, which was born by crossing the sake rice king “Yamada Nishiki” with Aomori Prefecture's original sake-brewed rice “Hanabuki”, is gaining popularity as a high-class variety for Daiginjo sake.

·Iwate Prefecture

Iwate PrefectureThe hometown of Mr. Nambu, Japan's largest groupIt boasts a high brewing technology since ancient times. Sake brewed using its outstanding technology,A beautiful drinking mouth full of transparency.

With refined and gentle sweetness and taste that doesn't insist too much, you'll always want to keep going.

We have also started making Iwate original sake rice one after another. "Gin Gin" dedicated to Ginjo Sake, "Ginotome" dedicated to Junmai Sake and Honjo Sake, and "Yui Ginshu" developed exclusively for Daiginjo Sake to surpass Japan's finest sake rice "Yamada Nishiki" The incense "has been highly evaluated.

Iwate Prefecture has also successfully developed a number of excellent yeasts. The first such as “Study of Giovanni”, which creates gorgeousness and subtlety, and “Yuko's feeling”, which is finished with a feminine warmth and warmth. Naming is also wonderful.

·Miyagi Prefecture

Miyagi's proud hero,From the time of the monocular dragon, Date MasamuneFull-fledged development of sake brewing. Currently,High percentage of specially named sake such as pure rice sake and ginjo sakeIt is known that.

A clean and slightly dry taste that is also good for drinking.Above all, they snuggle up to seafood such as sashimi and shellfish.

Many sake breweries were severely damaged by the Great East Japan Earthquake in 2011, but most of them are now reviving.

In Miyagi Prefecture, there are many places that use edible general rice such as “Sasanishiki” for sake brewing.Since the birth of the first sake brewing suitable rice “Kura no Hana” in the prefecture, brewing using sake rice has also increased..

The sake brewery Katsuyama Sake Brewery, which was a purveyor of the Date family, is still alive and well. With the pride as a sake for Sendai coffee, we continue to brew the finest and finest Japanese sake worthy of representing Sendai.

·Akita

Akita Prefecture, the birthplace of Atsushi Miuchi,“Sake Kingdom” known for its high production and quality of sake.

Soft and chubby sweetness is reminiscent of Akita beauty. As expected, sake brewing that makes full use of the taste of rice is wonderful.

It's also perfect for local dishes with a sweet taste, and for that reason consumption per capita is the top class in Japan with a lot of drinkersIs also famous.

And speaking of Akita Prefecture, there is something you should not forgetRepresentative brewery unit `` NEXT5 '' (Next Five).

A group consisting of the young brewers of 5, Yamamoto Gyoen that brews “Yamamoto”, “Fukusuju Sake Brewery” of “Ichihaku Suisei”, “Shinsei Sake Brewery”, “Chunrin” Kuribayashi Brewery, “Yuki no Bijin” Akita Brewery As a result of the nationwide activities, the attention of Japanese sake in Akita Prefecture is increasing.

·Yamagata Prefecture

Yamagata Prefecture has benefited from famous peaks such as Mt. Chokai, Mt. Tsukiyama and Mt. Shirataka.A great brewery where clean groundwater is used for water.Known as “Ginjo Kingdom”, which continues to produce a gorgeous and beautiful aroma and a delicious sake with a delicious and refreshing taste..

Yamagata Prefecture has the same passion for technology. Prefectural Industrial Technology Center and Sake Brewery Association are working together to develop rice and yeast suitable for brewing, and are very eager to improve technology. Of course, the management of the finished liquor is also thorough.

Yamagata Prefecture also protects sake from Yamagata.Start of geographical indication system "GI Yamagata" from 2016 year 12 month. In the world of wine, this is a system that protects local brands such as Bordeaux and Champagne. This is the first and only geographical indication of sake by prefecture. You can feel strong pride and commitment to Yamagata.

·Fukushima Prefecture

Fukushima Prefecture has the most sake breweries in the Tohoku region. Not only the number but also the quality is outstanding,The number of gold prize winners at the National Sake Review Committee is the highest in Japan for 2013 years since 6We continue to make a great achievement.

The sake in Fukushima Prefecture isIt is said that there are many things with the strongest taste and sweet taste in Tohoku.

It consists of three areas, Hamadori, Nakadori, and Aizu. The cold Aizu liquor is the most sweet and dark, and the weather becomes milder as it approaches the warmer Hamadori..

Because you can enjoy a variety of flavors that vary from region to region, which you can't imagine within the same prefecture,"Taste department store"There are many people who call it.

~ Kanto region ~

Water source (valley) in the Kanto region

·Ibaraki Prefecture

Ibaraki Prefecture includes the Kuji River, Naka River, Tsukuba Mountain, Kinugawa, Tone RiverRich 5 water systemBlessed. Because of its environment,Boasts the largest number of sake breweries in the Kanto region.

Ibaraki Prefecture's sake is generallyYou can see many refreshing, clean and dry liquor.

However, Ibaraki Prefecture's appeal is that various sake qualities can be tasted depending on the region, as breweries are scattered throughout the prefecture.

There are many breweries with an old history, and the first is the Sudo Honke, the oldest brewery in Japan. How was it founded"Heian period"! I'm surprised that I have been making sake since 1141.

in recent years,The initiative “Pure Ibaraki” started in 2003. Many sake breweries in the prefecture are making efforts to create a variety of “pure Ibaraki” sake brewed with plenty of hands using “Hitachi Nishiki”, the first rice suitable for sake brewing in Ibaraki Prefecture, and yeast from the prefecture. is.

·Tochigi Prefecture

Boasting the largest area in the Kanto region, such as Kinugawa River, Nakagawa River and Watarase RiverTochigi Prefecture blessed with water. Traditionally,A prefecture where many dark blue sweet sakes are made.

Originally we had sake brewing with Mr. Echigo and Mr. Nambu,Established “Mr. Shimono” in 2006. Since then, we have been working together to make sake.

Also, in recent years, young brewers have been leading the production of unique sake that has come up with uniqueness one after another, attracting a lot of attention from many Japanese sake fans.

·Gunma Prefecture

In winter, it ’s called “Kaesu of Joshu”Northwest wind blows, cold becomes severeGunma Prefecture is suitable for sake brewing.

In addition, it has water sources such as Mt. Jomo (Mt.Akagi, Mt.Haruna, Mt. Myogi)Water quality is softThe feature. for that reason,The drinking mouth is soft, and it is soft and soft and will adapt to your tongue.

In fact, Gunma Prefecture was the first brewery suitable rice in the Kanto region."Wakamizu" (Wakamizu)This rice, which has been named, has a large grain and has a lot of confectionery unique to sake-brewing rice, making it ideal for making high-quality koji.

After that, we continued to develop our own varieties."Maifu"A unique variety of sake rice has been created.

In addition, as Gunma Prefecture's yeast, the “Gunma KAZE Yeast” that emits a scent similar to apples and the “G2 Yeast” that produces a scent similar to bananas are attracting attention.

·Saitama

The largest rice source and sake in the Kanto regionThis is Saitama Prefecture. Since it is close to Tokyo, a large consumer area, it is a region where the brewing industry has been thriving since ancient times.

Nevertheless, the weakness of brand power and name recognition is a problem for many sake breweries in Saitama Prefecture.

In Saitama Prefecture, the underground water of the Arakawa and Tone River systems is used for the feed water.The Arakawa water system seems to have a slightly higher water hardness than the Tone River water system, but the water in Saitama Prefecture is soft, so it tends to be soft and mellow sake..

Typical rice produced in the prefecture is the first sake rice in Saitama"Sake Musashi".Variety for high-class liquor, characterized by plump ginjo aroma and a pleasant sourness that tightens the taste.

Saitama Prefecture is eager to nurture the next generation, and in 2005"Sai-no-Kuni Sake School"Opened. We gather young brewing engineers in Saitama Prefecture and conduct many programs such as training to improve the brewing skills of the brewery in the prefecture.

・ Chiba Prefecture

Because it is located at a distance that can be easily transported to EdoMany sake breweries were born to send sake to Edo, the largest consumption areaChiba Prefecture. As a characteristic of the taste,Overall, there is an impression that there is a lot of dry liquor.

However, such as aging sake and sake breweries that specialize in high temperature mountain ruins, each has its own uniqueness and strives to make unique sake. For this reason, many people call it a “Japanese sake trade fair” and enjoy a diverse lineup that attracts interest.

From 2013, based on the concept of “I want to spread more Japanese sake from Chiba!”“Chiba Sake Revitalization Project”Started. We are working on sake brewing of Chichi Chisen, made with Chiba rice and Chiba water.

·Tokyo

There seem to be many people who think that there is a place where sake is brewed in the big city Tokyo.Within 23, there are about 1 in Minato and 8 in the Tama area.There is a sake brewery.

Tokyo's liquorThe mainstream is fresh and refreshing. You can taste a lot of light dry type sake.

In the Edo brewing industry, the Edo Shogunate ordered to make excellent liquor by lending the rice owned by the Shogunate to a leading brewery, and selling sake to the people. It seems that it has developed greatly since the “Sake Brewery” was established in Edo-omote.

·Kanagawa Prefecture

Kanagawa Prefecture, which uses the waters of the Tanzawa Mountains that are said to be one of the three most famous waters in Japan.

The number of breweries is by no means large, and the production scale of each brewery is not large. However, in recent years, we have consistently performed from making sake rice to milling and brewing."Cultivation brewery"There is also an increasing number of sake breweries that are gaining popularity with refined and refined sake that has been carefully produced in small quantities.

-Koshinetsu region-

A certain mountain and rice field in the Koshinetsu region

・ Niigata Prefecture

Niigata Prefecture, the birthplace of Echigo Kaoru, is one of the leading sake kingdoms and is also known to have driven the local sake boom that once swept Japan.

Sake brewing preferred rice named after the production of rice in Niigata Prefecture exceeded 500"5 million stones"Has won many gold awards at the National Sake Appraisal.

Speaking of Niigata Prefecture, it is famous for its clean and dry liquor that goes well over the throat.. The breweries that have replaced the younger generation are producing sake that makes the most of the taste of rice.

If you visit Niigata Prefecture, you should definitely go there."Ponshukan". Open at Niigata Station, Echigo Yuzawa Station, and Nagaoka Station, it is a “sacred place” for Japanese sake fans who can drink all the sake from the prefecture for 500 cups with one coin of 5.

The largest sake event held in Niigata City every Saturday and Sunday of the beginning of 3 every year"Niigata Sake Team"Also can not be overlooked. Most sake breweries in the prefecture will exhibit, and the highest number of visitors is set every year. In 2018, over 2 days, over 14 sake fans gathered from all over the country.

·Nagano Prefecture

Beautiful mountains including the Japan Alps are lined up.Nagano Prefecture is also called the “Japanese roof”. It is also the hometown of high-quality sake-brewed rice “Miyama Nishiki”.

Nagano Prefecture's sake is characterized by a gentle and mild sweetness.. Yeast for Ginjo Sake developed in Nagano Prefecture"Alps yeast"Has gained popularity due to its gorgeous sweet aroma reminiscent of a delicious apple.

Nagano Prefecture is the first nationwideIntroduced a name management system for the origin of pure rice liquor made with prefecture-produced rice. In addition to raw materials and cultivation methods, taste screening by expert groups with high ability has also been passed through to realize branding of Nagano products.

·Yamanashi Prefecture

Speaking of Yamanashi Prefecture, it is famous for its wine production.In fact, sake has also been made for 300 yearsIt is. As a characteristic of the taste,A lot of things with a refreshing freshness.

Yamanashi Prefecture has the largest shipment of mineral water in Japan. It seems that the 4 percent of products sold in Japan is Yamanashi Prefecture water.

"There is a brew in the village of the famous water ”. The refreshing water that flows from the Mt. Fuji and Southern Alps mountains produces a refreshing and refined sake.

-Hokuriku region-

Ishikawa Castle and cherry blossoms

·Ishikawa Prefecture

Ishikawa Prefecture, since the Azuchi Momoyama period,A treasure trove of sake that has been revered throughout the country with Kaga's chrysanthemum liquor, which was praised as “the sake of the world”.Drinking mouth with soft taste and richnessHowever, the tongue of Japanese sake fans is whipped every day.

The famous yeast in Ishikawa Prefecture"Kanazawa Yeast".It is characterized by creating a refined scent and a finely brewed ginjo sake..

Since there were many hopes to use it from other breweries in other areas, distribution started as "Kyokai 1995" from 14. It is used for brewing ginjo sake throughout the country.

・ Fukui Prefecture

Fukui Prefecture is blessed with famous mineral water rich in Hakusan.Produced rice for sake brewing “500 million stones” is ranked in the 2 rank nationwide, and is an area suitable for brewing both water and rice.

The taste of Fukui's sake is soft and delicate.. The light taste goes well with local special products Echizen crab and seafood in Wakasa Bay.

In order to create a beautiful sake that can be said to be “everything from Fukui”, we also worked on the development of yeast, and the first original yeast in 1998."Fukui Urara Yeast"Was born.Characterized by soft taste and mellow tasteIt is used in various types of sake brewing.

·Toyama Prefecture

Because there are about 500 kinds of seafoodToyama Prefecture with Toyama Bay, also called the “Peep Window in the Sea of ​​Japan”. There are many more types of sake from the kingdom of Niigata Prefecture.

The refreshing and dry type is outstanding freshness. You will not get tired of drinking with a mild taste that you can't claim too much, and it will quietly complement the rich sea bream, which is representative of seafood.

The fact that the proportion of rice that is suitable for brewing is one of the best in the country is also the secret to the deliciousness of sake in Toyama Prefecture.