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Ehime
Sake features
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.
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.
Regional characteristic
- In Ehime Prefecture, the Shikoku Mountains run east to west, with the highest peak in western Japan, Mt. Ishizuchi, at an altitude of 1,982 meters.
There is a lot of snowfall in the Shikoku Mountains in winter, and cold winds blow down into the mountain villages.
Despite being a "tropical country" in terms of location, Ehime Prefecture has all the criteria needed for cold weather sake brewing.
Also, abundant underground water gushes out from the Shikoku Mountains, including the famous "Uchinuki" water.
The pure water makes sake from Ehime Prefecture have a mellow and complex taste.
Another unique aspect of Ehime Prefecture is that it faces not only the Shikoku Mountains, but also the Seto Inland Sea.
Sake has been popular as a beverage to take with a meal since ancient times.
Seafood caught from the Uwakai Sea throughout the four seasons is also one of the major factors behind Ehime Prefecture nurturing a culture of delicious and high-quality sake. - The origin of sake brewing in Ehime Prefecture dates to about 400 years ago, in the late Warring States Period (1467-1568 CE). A record from 1611 states that it "made a name for itself as Iyo's Dogo Sake". [Iyo was a former province in present-day Ehime.]
Over time, it went on to train many sake artisans and technicians, such as those in the Ochi-gun Toji and Ikata Toji groups famously recognized nationwide.
That brings us to the present. Today, thirty-nine breweries that have inherited those traditions and techniques continue to brew sake.
Most of the breweries are relatively small, with an annual production volume of 180kl or less.
However, that is precisely what allows them to bring the world authentic, Ehime-style sake made by hand, capturing the old-fashioned traditions.
Products
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Sake flight of The Fine SAKE Award Japan Award 2020, Premium Daiginjo Category, Gold Prize, Nomi Kurabe (Drink and Compare)
Enjoy our refined, gold prize-winning Daiginjo. -
Flight of Ehime's fruit liqueurs
Ehime Prefecture is full of fruits -
Ehime local sake one-cup bottles 20set
Drink and compare a cup of sake from each region's unique breweries
Prefecture description
Ehime Prefecture consists of the northwestern part of Shikoku and some small islands floating in the Seto Inland Sea. Matsuyama Castle, built in the 1600s, is located in Matsuyama City, which is the prefectural capital. Set on a lush green hill, the castle can be reached by a ropeway or a lift. Dogo Hot Springs is one of the oldest hot springs in Japan, and at its center is the main building of Dogo Onsen Honkan, built in the 19th century.
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