Select by regional characteristics
What is GI?
The designation "GI" represents the Geographical Indication protection system that registers geographical names themselves as intellectual properties and protects them, connecting characteristics of traditional production methods and producing areas, including weather, climate, and soil, to those of the quality of products and social evaluation. It is like Champagne and Bordeaux in wine.
Sake there has a clear and crisp taste due to its smooth mouthfeel and fruity aroma.
Yamagata sake generally has a silken texture and clear taste.
Junmai ginjo sake and ginjo sake from Yamagata have a clear and clean taste due to their smooth mouthfeel and fruity bouquet. Reminiscent of fruit, the flavors call to mind bananas, apples, melons, and La France pears, which are specialty produce of Yamagata Prefecture.
Junmai sake and honjo sake have a balanced blend of acidity and umami flavor, with a distinct body that belies a soft taste. In combination, these characteristics create a clear taste.
A delicate taste with ample richness and a fragrant, full bouquet.
This sake exhibits a light and refreshing aspect resulting from the Yamada Nishiki rice sourced from Hyogo Prefecture. Generally speaking, Harima refined sake has a soft and mellow quality, with minimal bitterness and astringency, and a rich body accompanied by a fragrant bouquet and delicate flavor.
Koji malt made with Yamada Nishiki rice from Hyogo Prefecture is used to create a pleasant acidity and a refreshing aftertaste.
In particular, junmai daiginjo sake and ginjo sake have a sweet, rich, and fruity apple aroma touched with a pleasant acidity, creating a better quality of sake, and a smooth feel down the throat.
3.GI Tone Numata
The sake offers a taste with moderate umami within a clear flavor.
This sake is noted for having a taste with moderate umami within a clear flavor.
Specifically, the sake offers a tart note that imparts a richness accompanied by refreshing acidity and umami flavor, followed by a distinctive mellow umami and sweetness peculiar to the local rice. Moreover, the sake does not feel overly alcoholic; despite its alcohol content by volume, it tastes brisk and clear.
In addition to a scent reminiscent of freshly-pounded glutinous rice, the sake also offers notes of fruit-like scents caused by the yeast, among these grapefruit, white peach, yellow apple, banana, melon and lychee. It also offers the flavor of almond jelly and a brisk green aroma suggestive of fresh greenery. The color tone is generally crystalline in quality with a pale gold tint.
Many of the sakes in this area have a light and dry flavor. Since the area is visited by many inbound travelers from overseas, there are also sakes on offer with a more full-bodied and mellow flavor.
This is a rich, full-bodied sake with a strong umami flavor that speaks to the regional bravado. This pairs well with more flavorful cuisine.
Here there are many rich, sweet sakes brewed by Japan's largest brewers' group, the Nanbu Toji, offering deeply concentrated umami flavor.
"The Kingdom of Ginjo," known for its steady production of ginjo sakes offering a fruity and refreshing taste
This is the birthplace of sake brewing using natural yeast and no mashing. It has a clear, sweet taste, and is an accessible, easy-to-drink, and light beverage.
Sake there is characterized by a deep flavor resulting from the pure water and high-quality rice.
This area produces a lot of high-quality sake that is a must to pair with local Kanagawa seafood. There are many light and dry sakes there, making them suitable for a drink with a meal.
A rich and sweet taste that amply brings out the sweetness and umami flavor of the rice
The sake there is light and dry, enhancing your meal, yet having a depth and inner profundity, like the people of Toyama.
The Hokushin region is noted for a refreshing and dry sake, while the Nanshin area offers a more aromatic type. One appeal of Nagano is the abundance of different types of sake varying by region.
The Shizuoka yeast mash has a rich and fragrant aroma. In this, the "Kingdom of Ginjo," there is lots of fruity and aromatic sake to find.
The sake there is noted for its light and dry flavor and clean finish. There is a wide range of types, from those that pair well with refreshing meals, to those that have a rich umami flavor and should be savored.
Hyogo has the highest production volume of sake in Japan, with places like Nada, known for its sharp and dry "masculine sake," and Harima, where delicate and aromatic sake is made.
Kyoto's "feminine sake," which has a fine mouthfeel and mellow sweetness, goes well with delicately seasoned Kyoto cuisine.
The sake there has a distinct umami and a smooth taste that pairs well with the light whitefish cuisine of the Seto Inland Sea.
Sake in Saga has a rich flavor that goes well with "surf" caught in the Genkai Sea and the Ariake Sea, and "turf" like Saga beef raised in the Saga Plain.