Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
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.
GI List
-
1.GI Yamagata
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.Products
-
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.Products
-
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.Products
Hokkaido
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.
Aomori
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.
秋田県
サンプルサンプルサンプルサンプルサンプルサンプル
Iwate
Here there are many rich, sweet sakes brewed by Japan's largest brewers' group, the Nanbu Toji, offering deeply concentrated umami flavor.
Yamagata
"The Kingdom of Ginjo," known for its steady production of ginjo sakes offering a fruity and refreshing taste
宮城県
サンプルサンプルサンプルサンプルサンプルサンプル
Fukushima
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.
Gunma
Sake there is characterized by a deep flavor resulting from the pure water and high-quality rice.
埼玉県
サンプルサンプルサンプルサンプルサンプルサンプル
Kanagawa
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.
東京都
サンプルサンプルサンプルサンプルサンプルサンプル
Tochigi
A rich and sweet taste that amply brings out the sweetness and umami flavor of the rice
茨城県
サンプルサンプルサンプルサンプルサンプルサンプル
千葉県
サンプルサンプルサンプルサンプルサンプルサンプル
Toyama
The sake there is light and dry, enhancing your meal, yet having a depth and inner profundity, like the people of Toyama.
aichi
sample
岐阜県
サンプルサンプルサンプルサンプルサンプルサンプル
Nagano
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.
山梨県
サンプルサンプルサンプルサンプルサンプルサンプル
石川県
サンプルサンプルサンプルサンプルサンプルサンプル
福井県
サンプルサンプルサンプルサンプルサンプルサンプル
Shizuoka
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.
Niigata
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
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.
大阪府
サンプルサンプルサンプルサンプルサンプルサンプル
Kyoto
Kyoto's "feminine sake," which has a fine mouthfeel and mellow sweetness, goes well with delicately seasoned Kyoto cuisine.
奈良県
サンプルサンプルサンプルサンプルサンプルサンプル
滋賀県
サンプルサンプルサンプルサンプルサンプルサンプル
三重県
サンプルサンプルサンプルサンプルサンプルサンプル
和歌山県
サンプルサンプルサンプルサンプルサンプルサンプル
山口県
サンプルサンプルサンプルサンプルサンプルサンプル
広島県
サンプルサンプルサンプルサンプルサンプルサンプル
鳥取県
サンプルサンプルサンプルサンプルサンプルサンプル
岡山県
サンプルサンプルサンプルサンプルサンプルサンプル
島根県
サンプルサンプルサンプルサンプルサンプルサンプル
香川県
サンプルサンプルサンプルサンプルサンプルサンプル
Ehime
The sake there has a distinct umami and a smooth taste that pairs well with the light whitefish cuisine of the Seto Inland Sea.
高知県
サンプルサンプルサンプルサンプルサンプルサンプル
徳島県
サンプルサンプルサンプルサンプルサンプルサンプル
Saga
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.
福岡県
サンプルサンプルサンプルサンプルサンプルサンプル
大分県
サンプルサンプルサンプルサンプルサンプルサンプル
長崎県
サンプルサンプルサンプルサンプルサンプルサンプル
宮崎県
サンプルサンプルサンプルサンプルサンプルサンプル
鹿児島県
サンプルサンプルサンプルサンプルサンプルサンプル
熊本県
サンプルサンプルサンプルサンプルサンプルサンプル
沖縄県
サンプルサンプルサンプルサンプルサンプルサンプル
Prefecture names List
Hokkaido
-
Hokkaido
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.
Its foremost characteristic is its light and dry flavor. Sake made in the cool climate of Hokkaido has a refreshing mouthfeel and a smooth finish.
One characteristic is that it goes well with any dish because of its low acidity and ease of drinking.
In recent years, sakes with a full-bodied aroma and smooth flavor have been produced to better suit the palates of tourists from overseas.
Participating sake brewery
Tohoku
-
Aomori
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.
Sake from Aomori tends to have a robust umami flavor. Because cuisine there tends to be flavorful, the sake also developed to have a strong umami flavor.
This is particularly true in the Tsugaru region, where the sake is rich. In Hachinohe City, which faces the Pacific Ocean, there are many breweries that make unique sake.
Participating sake brewery
-
Iwate
Here there are many rich, sweet sakes brewed by Japan's largest brewers' group, the Nanbu Toji, offering deeply concentrated umami flavor.
Iwate's sake is known for its rich and sweet taste. There are many brands on offer where the umami and sweetness of the rice is front and center.
The appeal of Iwate's sake is that it has a satisfying taste even if drunk alone. Although it has a rich mouthfeel, the sake also tends to have a clean aftertaste and finish typical of Tohoku region sake.
The cold climate of the Tohoku region produces sake that is both flavorful and crisp. Iwate sake is recommended for those who like a satisfying, full-bodied sake.
-
Yamagata
"The Kingdom of Ginjo," known for its steady production of ginjo sakes offering a fruity and refreshing taste
Ginjo sake, noted for its fruity and refreshing taste, is commonly brewed in Yamagata Prefecture.
Yamagata Prefecture focused on teaching sake brewing from the late 1980s, and acquired a wide range of knowledge of sake beyond brewing itself, but encompassing storage management and shipment management, ahead of the rest of the country. As a result, it began to focus on the production of ginjo sake, which is a luxury sake, with breweries working together to produce even higher quality products.
Participating sake brewery
-
Fukushima
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 from Fukushima Prefecture has a clear and sweet taste. There are subtle differences in taste depending on each area, but overall the sake there is characterized by its approachable, light, and easy-to-drink qualities.
In addition, while there are many long-established breweries that do sake the traditional way, up-and-coming breweries continue to emerge.
As a result, sake brewing with modern and new flavors is also thriving, and this style of learning from the old while embracing the new has led to some sake taking the gold medal at the Zenkoku Shinshu Kanpyokai.
Participating sake brewery
Kanto
-
Tochigi
A rich and sweet taste that amply brings out the sweetness and umami flavor of the rice
Tochigi's sake is known to be rich and sweet. The sake is noted for amply bringing out the sweetness and umami flavor of the rice. In this way, sake brewing in Tochigi brings out the underlying qualities of the rice.
While sake from neighboring prefectures in Ibaraki and Gunma is light and dry, Tochigi's sake is attractive because of the complexity of its flavor. This difference is thought to be due to Tochigi's food culture, which favors strong seasoning. One of the ways to enjoy sake in Tochigi is pairing it with meals.
Participating sake brewery
-
Gunma
Sake there is characterized by a deep flavor resulting from the pure water and high-quality rice.
Gunma's sake is noted for the deep flavor imparted by the pure water and high-quality rice there. In effect, the sake is nurtured by the rich natural environs of Gunma.
Another key point is that the brewery prepares a variety of sake using well water, underground water, and spring water tailored to different soil. Since Gunma has both mountainous areas and plains, it experiences a diverse climate and has many water sources.
Participating sake brewery
-
Kanagawa
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.
Sake in Kanagawa Prefecture is characterized by being high-quality and handmade, with the rice polishing ratio in the prefecture as a whole being very high compared to the national average. This is due to the fact that many of the 13 sake breweries in the prefecture are relatively small, so they are focused on deliberate, careful sake brewing and make use of the local water from the Tanzawa Mountains.
Participating sake brewery
Chubu
-
Niigata
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.
Niigata is one of the top sake producers in Japan. It is also well-known for its heavy snowfalls, and the meltwater is so beautiful that it is selected as one of the top 100 famous waters, making it possible to brew smooth and fine sake. In addition, the water also allows for cultivating excellent brewer's rice, making it one of the leading sake producing areas in Japan.
Sake there is predominantly light and dry, although 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. The breweries consider each other worthy rivals, working to outdo each other with the best sake that expresses their unique approach.
Participating sake brewery
-
Nagano
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.
Sake from Nagano Prefecture, which is surrounded by considerable nature and water, has different flavors depending on the region it was made in. For example, the Hokushin region is known for a refreshing and dry type of sake.
By contrast, the Nanshin area offers a more aromatic bouquet. The abundance of varieties differing by region may be one of the key appeals of Nagano sake.
Participating sake brewery
-
Shizuoka
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.
Shizuoka Prefecture is referred to as the "Kingdom of Ginjo." That is because there are many sakes with a rich and fruity aroma. In 2008, following Shizuoka sake being selected for the banquet at the Toyako Summit, it attracted sudden attention.
Due to the recent trend towards fruity sake, Shizuoka's bright ginjo are getting even more attention.
Participating sake brewery
-
Toyama
The sake there is light and dry, enhancing your meal, yet having a depth and inner profundity, like the people of Toyama.
Despite a refreshing taste, it has a certain mellow complexity, and is satisfying to drink, so it is perfect for enhancing the taste of dishes. This inner profundity is an aspect unique to Toyama sake, and it has netted it many fans, who rave that the sake is "like the people of Toyama."
Currently, about 20 breweries in Toyama vie with each other to make the most traditional sake. Every brewery has a high ratio of usage of brewer's rice like Yamada Nishiki, Gohyakumangoku, and others, with this exceeding 80% on the whole. This is much higher than the national average of just over 20%, and this commitment to the rice is probably linked to the unique richness and mellowness of the resulting sake.
Kinki
-
Kyoto
Kyoto's "feminine sake," which has a fine mouthfeel and mellow sweetness, goes well with delicately seasoned Kyoto cuisine.
Kyoto sake is sometimes described as "feminine sake" because of the softness of its mouthfeel.
One secret to the soft and smooth taste of this sake lies in the water in Fushimi, which is known as one of the leading sake regions in Japan.
Most of the sake produced in Kyoto comes from Fushimi, so Kyoto sake is known as a "feminine sake" with a soft water quality. Sake from Kyoto, with its subdued taste, goes well with Kyoto cuisine, which is also delicately seasoned.
Incidentally, in contrast to the "feminine sake" of Kyoto and Fushimi, the sake made in Nada in Hyogo Prefecture is called "masculine sake" because of its powerful taste.
Participating sake brewery
-
Hyogo
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.
Hyogo Prefecture ranks first in Japan both in terms of volume of sake and brewer's rice produced. The area prospered since ancient times with sake brewing, and there are many long-established breweries that date to before the Edo Period (1603-1868 CE).
Even within the prefecture, the climate and weather differ, and this has led to sake with different qualities such as dryness, sweetness, and intensity of taste varying by brewery and region.
Hyogo has become famous as a major producer of sake because of its excellent water suited to brewing, the presence of master brewers with precise techniques, and the fact that it is also a production area of Yamada Nishiki, a brewer's rice.
Participating sake brewery
Shikoku
-
Ehime
The sake there has a distinct umami and a smooth taste that pairs well with the light whitefish cuisine of the Seto Inland Sea.
Ehime Prefecture is divided into three regions: starting in the east, Toyo, Chuyo, and Nanyo. Each region has its own unique climate and different temperament, and the sake is slightly different in each area.
Sake in Toyo has a light and refreshing taste, and in Chuyo it has a light and flavorful umami. In Nanyo, the sake has a more strong taste.
In general, sake in Ehime Prefecture is seen as having an umami and smooth taste that fits the light food culture of the Seto Inland Sea, where whitefish is often used. Its appeal is the gentle, smooth taste and reliable flavor.
Kyusyu/Okinawa
-
Saga
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.
Saga Prefecture has tended to offer rich and sweet types of sake since ancient times, and it is no exaggeration to call these the predecessors of modern-day sweet sake.
While Kyushu has a strong shochu culture, Saga Prefecture has continued to emphasize high-quality sake using its rich soil and high-quality water.
The local sake in Saga has a mellow 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.
Participating sake brewery
Invalid password
Enter
