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Hokkaido
Sake features
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.
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.
Regional characteristic
- Hokkaido was called "Ezo" in ancient times, and it was a land with a different culture and customs from the Honshu mainland.
Sake brewing in the region began in the Edo Period (1603-1868 CE), but steps to adapt to modern-day sake brewing are relatively new, having begun in 1867.
Hokkaido is noted for being surrounded by the sea on all sides and having an abundant seafood cuisine, so light and dry sake became mainstream there.
However, due to the globalization of food culture and the introduction of foreign foods in Japan, there is now more Japanese sake featuring a full-bodied and smoother flavor.
Compared to sake brewing in other regions of Japan, the ratio of junmai sake there is high, and sake using rice from Hokkaido also accounts for 60% of the total today.
Prefecture description
Hokkaido is the northernmost of Japan's four major islands, and is known for its volcanoes, natural hot springs, and ski resorts. The undulating Daisetsuzan National Park has Mt. Asahidake, a volcano that can be seen emitting steam, and Shikotsu-Toya National Park has a caldera lake, geothermal hot springs, and Mt. Yotei, which resembles to Mt. Fuji. Popular ski resorts in the area include Rusutsu, Furano, and Niseko.
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