Fukuoka GI

Geography

2026-03-09T12:23:10Z

SSA Staff:

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[[File:Map_of_Japan.png|400px|thumb|none|Map Of Japan]]

== 1. Geography of Japan ==
Japan is an island nation, made up of 6,852 islands in the Pacific Ocean on the eastern coast of the continent of Asia. It is the fourth largest island country globally and the largest in East Asia. Its principal islands are Hokkaido to the north, Kyushu, Honshu, Okinawa, and Shikoku. The remaining islands are remote and much smaller. 66% of Japan is forest, and the landscape is mountainous and rugged. Much of the landscape (73%) is mountainous, its most famous mountain being the iconic Mount Fuji. The population live in the coastal regions, valleys and plains. It also has many large freshwater lakes, the largest being Lake Biwa in the Kansai region and Shiga Prefecture which is 670km2 and has a maximum depth of 104m.
The climate is varied with the northern most islands being humid continental, whilst the humid subtropical and tropical rainforest are evident in the south. This supports a diverse flora and fauna environment.
Japan has a history of earthquakes and tsunamis due to its location in the north western Ring of Fire made up of multiple tectonic plates. Japan is a narrow country and no point in Japan is more than 150km (93miles) from the sea. The country is made up of 8 regions: Hokkaido, Tohoku, Kanto, Chubu, Kansai, Chugoku, Shkoku, and Kyushu. The regions are divided into several prefectures, except Hokkaido which is also a prefecture in its own right.

== 2. Japanese Sake and Terroir ==
While sake is not as dependent on terroir as wine, its flavour and style can still vary due to four key factors: climate, soil, human influence, yeast and the rice plant itself. These elements are essential in shaping the character of sake during the brewing process.

'''Climate'''

Climate plays a significant role in both rice cultivation and sake production. Historically, cooler climates have been advantageous for sake brewing, as they help maintain fermentation temperatures and preserve desirable aromas. Although modern technologies like air conditioning have mitigated this constraint, it remains uncommon to find sake breweries, or "kura," in the warmer regions of Japan, such as the south.

The climate of a region or prefecture also affects the cultivation of specific rice varieties and the quality of the harvest. For instance, cold-resistant varieties like Ginpu and Suisei are well-suited to Hokkaido's climate. The weather conditions in a given year directly impact the quality of rice produced, and consequently, the quality of sake. For example, a cooler growing season (below 25°C) promotes the formation of shorter starch molecules, which enhances enzymatic activity, leading to higher sake quality.

'''Soil'''

Soil is crucial in providing nutrients to rice plants. For instance, the deep soils and presence of fossil wood in Yokawa, Hyogo Prefecture, have made it the most renowned region for high-quality Yamadanishiki rice.

Soil also significantly influences the quality of water used in sake brewing. The mineral content of the water is affected by the mineral salts in the surrounding soils and rocks. For example, chlorine and sulphur contribute to the texture of sake, while iron can negatively impact its colour and taste. Magnesium is necessary for the development of microorganisms especially for the development of enzymes in koji, but it gives a sense of bitterness if in excess.

'''Human Influence'''

Sake production knowledge has traditionally been preserved and shared within regional Toji guilds. These cellar masters exchanged ideas on the best brewing methods, developing distinctive regional styles. The guilds brought together members from specific production areas and safeguarded the secrets of sake brewing. While some guilds have become inactive over time, others, like the Echigo guild in Niigata and the Tanba guild in Hyogo, remain influential. The Echigo guild is known for its dry and light "tanrei-karakuchi" style, while the Tanba guild is celebrated for its aromatic, robust "muscalin" style, rich in umami.

'''Yeast'''

Yeast spores are naturally present in the air around us, ready to grow when they encounter a suitable environment, such as water and a source of sugar. This is especially true in areas where yeast is abundant, like fermentation cellars. Traditionally, these native or indigenous yeasts have been used in the production of sake. However, using indigenous yeast does not always ensure a successful fermentation, as it can lead to issues like fermentation stoppage or the production of unwanted volatile acidity. As a result, only a small number of sakes today are made with indigenous yeast. Terada Honke's ‘Katori 90’ is one example of such a sake. Although a majority of brewers today prefer selected yeast strains for their consistency, indigenous yeast still plays a role at the start of fermentation. Since different yeasts produce various compounds, such as esters and alcohols, which contribute to distinct aromas and flavors, indigenous yeast can introduce a layer of complexity to the final product.

Today, most yeast strains used by brewers are provided by The Brewing Society of Japan, and those collected and distributed by the society are known as "Kyokai" yeasts. Each Kura selects yeast based on its compatibility with local ingredients, such as water and rice, as well as the region's climate, brewing methods, and desired sake style. For instance, Kyokai #10, which thrives in low temperatures and produces fewer acids, is widely used in the Tohoku region in northern Honshu, where cooler temperatures are ideal. Similarly, Komachi yeast, developed in Akita for its compatibility with local Akita-Sake-Komachi rice, produces fruity and floral aromas, with low acidity and a smooth, rounded finish.

Many prefectures have also developed their own unique yeast strains for in-prefecture use, which contribute to the distinct style of the sakes they produce. For example, '''F7-01''' yeast in Fukushima results in sakes with low acidity, a mild fragrance, and a soft, smooth profile, reflecting the characteristic style of Fukushima's sake. Similarly, the HD-1 and NEW-5 yeast strains in Shizuoka produce aromatic sakes with low acidity and subtlety, resulting in a well-balanced profile that defines the unique identity of Shizuoka's sake.

It is important to note that sake brewed with indigenous yeast has seen a resurgence in recent years, as brewers strive to create unique, terroir-driven products. They believe that indigenous yeast can produce distinctive and unpredictable flavor profiles that truly reflect the local environment of the brewery.

'''Rice Plant'''

Rice varieties are typically chosen by farmers to suit the soil and climate of a specific region, which in turn influences the regional sake style. For example, Gohyakumangoku, a cross between Kamenoo and Omachi that originated in Niigata, produces sake with a light, fruity, and elegant character, contributing to Niigata’s signature "tanrei-karakuchi" style. Yamadanishiki, though popular nationwide, originated in Hyogo and is particularly well-suited to the prefecture's clayey soil. It helps create a sake style that is powerful and full-bodied, yet balanced with a complex aromatic profile.

== 3. Geographical Indication 地理的表示 ==
Japan has adopted a geographical indication (GI) system based on the French system of Appellation d’Origine Contrôlée (A.O.C) to help define and protect the local methods and traditional production process of Sake across Japan.

'''History'''

The Geographical Indication (GI) system for alcoholic beverages was established in 1995 to ensure the proper use of "place of origin" names as a collective asset of a region. This system is based on the idea that sake has distinct characteristics tied to its place of origin. The use of a place name can only be granted through a designation by the Commissioner of the National Tax Agency.

In 2005, Hakusan in Ishikawa Prefecture became the first sake to receive GI certification, with others following, though not for several years. Only five breweries from this region are allowed to use the Hakusan GI label. Since December 25, 2015, the term "nihonshu" has been recognized as a GI in Japan, meaning that only sake produced in Japan from domestically grown rice can use the term.

In 2016, after two years of administrative procedures, Yamagata became the first Japanese prefecture to obtain an official GI for its sake. This designation acknowledges the prefecture's excellent water quality, cold winters, and the dedication of local producers to crafting exceptionally high-quality, "silky and clear" sakes, particularly ginjos.

As of March 24, a total of 24 GIs in Japan have been designated for alcoholic beverages. Among these, 16 GIs are established for Japanese sake: Yamagata, Tone-Numata, Hakusan, Mie, Nada-Gogo, Harima, Hagi, Saga, Nagano, Niigata, Yamanashi, Shiga, Shinano Omachi, Iwate, Shizuoka and the broader designation of "Japanese sake" representing Japan's traditional alcohol.

'''Benefits of the GI system'''

The introduction of the GI system strengthens the connection between alcohol and its place of origin, enhancing its value as a "regional brand" and helping to differentiate it from other products. This system also allows the government to oversee production and prevent the distribution of counterfeit goods.

From a consumer perspective, it can be challenging to gauge the value of an alcoholic beverage based solely on the product label. However, with published production standards for GI-designated sake, alcohol retailers, sommeliers, and other professionals can provide consistent, well-informed guidance. This enables consumers to better understand the quality of the product before purchasing.

.

'''Japanese Sake GI'''

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Yamagata GI.png|200px|thumb|center| Yamagata GI]]
|-
| '''Geographical Indication''' || 山形 Yamagata
|-
| '''Designation Date''' ||December, 2016
|-
| '''Ingredients and Rule''' || To use the geographical indication “Yamagata”, it shall satisfy the following conditions:

a. Rice and rice koji should be grown Japan.

b. Only water originated in Yamagata Prefecture is used to brew “Yamagata”.

c. Only the materials for seishu specified in Article 3-7 of the Liquor Tax Act (Act No.6 of 1953)are used. However, except for alcohol, seishu materials that are specified in Article 2 of the Ordinance for Enforcement of the Liquor Tax Act cannot be used (alcohol can be used only in cases where the weight of alcohol used does not exceed 50% of the weight of rice used as material (including rice for making koji)).

d. Yamagata must be produced in Yamagata Prefecture by the seishu production method specified in Article 3-7 of the Liquor Tax Act.

e. In the seishu making process, “Yamagata” must be stored within Yamagata Prefecture.

f. Yamagata must be bottled in Yamagata Prefecture for delivery to consumers.
|-
| '''Climate and landscape''' || Yamagata Prefecture is located in the Japan Sea climate zone, where heavy snow in winter is typical. This climate provides excellent spring water from the mountain range in Yamagata. This water is known for being soft, with low iron content, suitable for sake making. The cold winter temperatures in Yamagata Prefecture reduce the bacteria that might affect good sake production, and ensure the area is suited to long-term, low-temperature fermentation. Yamagata is a good location for making Ginjo-shu.
|-
| '''Typical Taste''' || “Yamagata” sake is best known for its and clear texture. In particular, Junmai-shu and Honjozo-shu of “Yamagata” is rich, delicate, and mild. The Junmai-Daiginjo-shu and Ginjo-shu are very pure due to their character of smooth texture and fruity flavour.
|-
| '''Control Body Address''' || Yamagata Prefecture Sake Brewery Association, 1-7-46 Midorimachi, Yamagata City, Yamagata Prefecture, Japan
|-
| '''Company Website''' || http://www.yamagata-sake.or.jp/
|-
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:hakusan.png|400px|thumb|center| Hakusan GI]]
|-
| '''Geographical Indication''' || 白山 Hakusan
|-
| '''Designation Date''' ||December, 2005
|-
| '''Ingredients and Rule''' || To use the geographical indication “Hakusan,” it is required to meet the following requirements:

a. Only domestically produced rice (limited to brown rice for brewing with a rating of grade 1 or higher under the Agricultural Products Inspection Act – Act No. 144 of 1951, and the rice-polishing ratio of 70% or less) is used for rice and rice koji.

However, when displaying “Kamosu Hakusan”in accordance with Section Ⅲ(2), only brown rice for brewing harvested in Hakusan City must be used for both rice and rice koji.

b. Water collected in Hakusan City, Ishikawa Prefecture.

c. Ingredients for “Sake” stipulated in Item 7 of Article 3 of the Liquor Tax Act are used. Provided, however, that among the ingredients for sake stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol (limited to the case in which, among ingredients, the weight of alcohol does not exceed 50% of the weight of rice, including rice for koji) may not be used.

d. Sake manufactured in accordance with the production method of sake stipulated in Item 7 of Article 3 of the Liquor Tax Act (except for the part concerning the sub item c. of the Item 7) in Hakusan City of Ishikawa Prefecture. Provided, however, that the Ekika-jikomi (liquefaction brewing) shall not be made for producing Moromi.

e. Shubo shall be used for brewing.

f. The percentage of use of Koji-mai (rice for koji) shall be 20% or more.

g. If sake is stored during the brewing process, it shall be stored in Hakusan City of Ishikawa Prefecture.

h. Sake shall be filled in the container scheduled to be delivered to consumers in Hakusan City of Ishikawa Prefecture.

|-
| '''Climate and landscape''' || Hakusan’s sake has been cultivated by history and tradition of “Kikuzake” (chrysanthemum sake, a sake with chrysanthemum petals being floated in a cup). According to the “Engishiki” which was compiled in the Heian Period and was one of the ceremonial rules, there was a custom to drink Kikuzake in the palace at the time of the Chrysanthemum Festival. Historically, Hakusan sake is mentioned in Ekiken Kaibara’s book “Fuso-kisho” (written in around 1700) which says, “Kashu Tsurugi (now Hakusan City) is located approximately 12 kilometers off from Kanazawa. There is a river flowing in from Hakusan. It is called Tedorigawa-river. Sake is brewed using the water. Sake is brewed using snow-broth. Sake is clear and very delicious. Someone travels around a country and tastes various sake. This is the world’s best sake.”
|-
| '''Typical Taste''' ||Hakusan’s sake is normally rich, full-bodied, and features the strong flavours of the rice. For example, the Junmai-Ginjo-shu and Ginjo-shu both offer a fruity flavour and moderate acidity, with its rich taste. Hakusan City, in Ishikawa Prefecture is located on the alluvial plain of Tedorigawa-river which flows from the sacred mountain Hakusan. It is known to produce excellent spring water. This water contains a lot of calcium and little potassium promoting mild fermentation during the sake brewing process which helps develop the characteristic of rich, full-bodied sake, peculiar to Hakusan
|-
| '''Control Body Address''' || Hakusan City, Ishikawa Prefecture, GI Hakusan Sake Management Organization Address: c/o Hakusan Sake Makers Association Higashi-Shinmachi 12
|-
| '''Company Website''' || https://sake-hakusan.info/
|-
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Harima GI.png|200px|thumb|center| Harima GI]]
|-
| '''Geographical Indication''' || はりま Harima
|-
| '''Designation Date''' ||March, 2020
|-
| '''Ingredients and Rule''' || a. The only rice and rice koji that can be used must come from the produce that was cultivated and harvested in Hyogo Prefecture from the seeds of Yamada Nishiki that were qualified by the main agricultural seed production ordinance (Hyogo prefectural ordinance No. 31).

b. The only water that can be used must be collected within the scope of the production area.

c. The only seishu ingredients that can be used must be the ones specified in Article 3-7 of the Liquor Tax Act. However, among ingredients of seishu specified in Article 2 of Order for Enforcement of the Liquor Tax Act, nothing other than alcohol (limited to the case that alcohol is used when the weight of alcohol does not exceed 50% of the weight of rice [including koji]) can be used.

d. Seishu must be brewed within the scope of the production area in the seishu brewing method, specified in Article 3-7 of the Liquor Tax Act.

e. In the process of sake brewing, sake must be stored within the scope of the production area.

f. Bottling shall be completed with containers planned to be delivered to consumers within the scope of production area.
|-
| '''Climate and landscape''' || The Hyogo Prefecture is located around the centre of the Japanese Archipelago, facing the Seto Inland Sea on the south and the Sea of Japan on the north. The mountain area of the Chugoku region sits at the centre, made up of small mountains less than 1,000 meters above sea level, and stretches from east to west. The humid winds from the Sea of Japan provide rain to the mountains from which the Kako River (the longest in the prefecture) and Ichi, Yumesaki, Ibo, and Chikusa rivers flow down. These provide a rich water resource for the breweries to use in sake making.
In 2013, 13 cities and 9 towns including Himeji-shi, formed the “Harima Broad-Area Collaborative Council,” and the “Harima Sake Cultural Tourism Council”. These are made up of four sake-brewing associations in Harima, which are promoting sake culture through the key messages of “The birthplace of Yamada Nishiki” and “Harima is home of Japanese sake.”

|-
| '''Typical Taste''' ||Sake made in Harima tastes smooth, mild, round, and less bitter or astringent with a delicate body and rich flavour. The koji rice is made using Yamada Nishiki rice, and the sake-brewing rice, produced in Hyogo Prefecture, offers a pleasant acidity when added to fermentation mash, resulting in light and gentle aftertaste. Junmai-shu and Honjozo-shu both taste rich and are well balanced between flavour and acidity, and do not complicate the palate. Junmai ginjo-shu and Ginjo-shu have a sweet fruity aroma style with apple a notable characteristic, both delivering a pleasant acidity, and creating a smooth taste
|-
| '''Control Body Address''' || Harima Sake Research Society Address: 246, Hojo Nagara-cho, Himeji-City, Hyogo Prefecture
|-
| '''Company Website''' || https://www.gi-harima.jp/en/
|-
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Mie GI.png|200px|thumb|center| MIE GI]]
|-
| '''Geographical Indication''' || 三重 Mie
|-
| '''Designation Date''' ||June, 2020
|-
| '''Ingredients and Rule''' || In order to use geographical indication "MIE", the following must be met:

a. Only domestically produced rice, which is limited to the grade 3 or higher rating under the Agricultural Products Inspection Act – Act No. 144 of 1951, is used for rice and rice koji.

b. Only water collected in Mie Prefecture is used to brew “Mie”.

c. Only ingredients for “Sake” stipulated in Article 3-7 of the Liquor Tax Act (Act No. 6 of 1953) are used. However, among the ingredients for sake stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol, which is limited in the case where the weight of alcohol does not exceed 10% of the weight of rice, including rice koji, among ingredients, shall not be used.

d. Sake manufactured in accordance with the production method of sake stipulated in Article 3-7 of the Liquor Tax Act in Mie Prefecture.

e. Sake must satisfy the requirement for manufacturing method quality specified in the right-side column of the table in paragraph 1 of the Labelling Standards of Seishu Manufacturing Method Quality (Public notice No. 8 of November 1989 from the National Tax Agency).

f. In the process of sake brewing, sake must be stored within Mie Prefecture.

g. Bottling shall be completed with containers planned to be delivered to consumers within Mie Prefecture.

|-
| '''Climate and landscape''' || Located on the eastern side of Kii Peninsular, Mie Prefecture is in the centre of the Japanese archipelago and surrounded by mountains over 1,000 meters high. These include the Kii Mountains and Suzuka Mountains which run from the north to the west, and the prefecture faces Ise Bay and the Pacific Ocean from the east to the south. Due to its location in close proximity to the sea, sake from Mie has developed as one that goes well with such rich seafood. The summer climate is mild with the Kuroshio current flowing in the Pacific Ocean, but is cold in winter due to dry and chilly winds. These windsa re known as the “Suzuka downdraft” and the “Nunobiki downdraft,” and come in from the northeast over the Kii and Suzaka Mountains. Accumulated snow in the Suzuka Mountains and rainwater that falls in the Kii Mountains, supply the Mie Prefecture with excellent water for brewing. These climate and rich water resources contribute to the warm and rich quality of sake in Mie.
|-
| '''Typical Taste''' ||The sake of Mie has warm taste and mellow taste, with a smooth texture that gives rich flavour, however, both the sweetness and bitterness is mild ensuring a warm experience. Its fresh and with a gentle acidic style. The sake is excellent with low-fat or simple foods such as fish and shellfish and highlights the taste of the food as their umami blends.
|-
| '''Control Body Address''' || Mie Sake Brewers Association
Address: 141-4, Otani-cho, Tsu-shi, Mie Prefecture
|-
| '''Company Website''' || https://www.mie-sake.or.jp
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Japan logo.png|thumb|200px|thumb|center| Niigata GI]]

|-
| '''Geographical Indication''' || 新潟 Niigata
|-
| '''Designation Date''' ||February, 2022
|-
| '''Ingredients and Rule''' || In order to use geographical indication "Niigata," the following must be met:
'''Ingredients:'''

a. The only rice and rice koji that can be used must be rice produced in Japan.

b. The only water that can be used must be collected in Niigata Prefecture.

c. The only seishu ingredients that can be used must be the ones specified in Article 3-7 of the Liquor Tax Act (Act No.6 of 1953). However, among ingredients of seishu specified in Article 2 of Order for Enforcement of the Liquor Tax Act, nothing other than alcohol (limited to the case that alcohol is used when the weight of alcohol does not exceed 50% of the weight of rice (including koji)) can be used.

'''Production method:'''

a. Seishu must be brewed in Niigata Prefecture in the seishu brewing method, specified in Article 3-7 of the Liquor Tax Act.

b. In the process of sake brewing, sake must be stored in Niigata Prefecture.

c. Bottling shall be completed with containers planned to be delivered to consumers, in Niigata Prefecture.

|-
| '''Climate and landscape''' || Niigata Prefecture is located close to the centre of the Sea of Japan coast in Honshu, with the Asahi, Iide, and Echigo Mountains on the east, and Mt. Myokosan on the west. There are abundant water resources from many rivers, including the Shinano and Agano rivers, where the water quality is naturally soft. Despite the snowfall and short light hours in winter in Niigata Prefecture, temperatures do not get that low even when its severely cold, and the temperature difference between day and night is small. This creates the ideal environment for the development of high quality koji mold and yeast. Niigata Prefecture also has much fertile land such as the Echigo and Takada Plains. These are some of the richest grain-yielding areas in Japan. To overcome the problem of decreasing sake brewers that would accelerate the decline of brewing techniques, the Niigata Sake Brewers Association formed the "Niigata Sake Brewing Technology Study Group", and also the first "Niigata Sake School". This enabled them to preserve and teach, as well as develop sake brewing skills for new entrants to sake brewing. Cultural attitudes and traditions were respected and passed on. The sake produced in the region was aimed at the Japanese lifestyle and food culture which had been changing in the modern period, much influenced by western cultures. As a result, the main characteristic of sake brewed in Niigata is light-body, which has achieved name recognition nationally.
|-
| '''Typical Taste''' ||The sake of Niigata has light and tasteful quality, offering a sweetness with elegant umami, and giving a pleasant aftertaste. Sake of this style is called light-bodied sake.
|-
| '''Control Body Address''' || Niigata Sake Brewers Cooperative Association
Address: 292-2, Higashinakadori, 2 bancho, Chuo-ku, Niigata City, Niigata
|-
| '''Company Website''' || https://www.niigata-sake.or.jp/
|-
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:
[[File:Nadagogo GI.png|200px|thumb|center| Nadagogo GI]]
|-
| '''Geographical Indication''' || 灘五郷 Nadagogo
|-
| '''Designation Date''' ||June 2018
|-
| '''Ingredients and Rule''' || | To use the geographical indication "Nadagogo," it is required to meet the following requirements:
a. Only domestically produced rice (limited to rice with a rating of grade 3 or higher under the Agricultural Products Inspection Act—Act No. 144 of 1951) shall be used for rice and rice-koji.

b. Only water collected in Nadagogo shall be used.

c. Ingredients for "seishu (sake)" stipulated in Item 7 of Article 3 of the Liquor Tax Act shall be used. Provided, however, that among the ingredients for sake stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol (limited to the case in which, among ingredients, the weight of alcohol does not exceed 25% of the weight of rice, including rice for koji) shall not be used.

d. Sake shall be produced in the Nadagogo area in accordance with the production method of sake stipulated in Item 7 of Article 3 of the Liquor Tax Act.

e. If sake is stored during the production process, it shall be stored in the Nadagogo area.

f. Sake shall be filled in the container in the Nadagogo area, which is scheduled to be delivered to consumers.
|-
| '''Climate and landscape''' || The climate is very suited to cold weather brewing (Kanzukuri), with winter winds from the western Akashi Strait descending from the Rokko mountain range. On the steep slopes of mountains, there are nine fast flowing streams, which, in the past, facilitated production of high-quality white rice by polishing using a waterwheel. Furthermore, Miyamizu (Miya-water) spring water flows from the mountains, which whilst hard, contains adequate minerals such as chlorine and potassium, required for yeast growth. The low iron content ensures little of no discolouration, the water being perfect for sake making. This water helps develop the high-quality sake with strong taste and good aftertaste. Brewers making sake with the characteristics of Kanzukuri sake pasteurise in April and allow it to age over the spring and summer seasons, which develops the profile of the sake, and offers a balanced and smooth taste. This is called "Akiagari." Of the sake that has been put through the Akiagari process, those that are with temperatures close to outside temperatures and shipped straight out of the storage tank without further heat treatment are called "Hiyaoroshi". This type of sake is traditionally shipped from Nadagogo in and after September.
|-
| '''Typical Taste''' ||Sake made in Nadagogo (meaning "five villages of Nada") is known for its taste and the length on the palate. Particularly, sake that has been stored until autumn has a good flavour but with a mild taste. The Junmai-Ginjo-shu and Ginjo-shu both offer a combination of a fruity flavour and mild taste.
|-
| '''Control Body Address''' || Nadagogo Brewers Association
Address: 10-11 Mikage-honmachi 5-chome,
Higashinada Ward, Kobe City, Hyogo Prefecture
|-
| '''Company Website''' || https://www.nadagogo.ne.jp/
|-
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Yamanashi logo new 1.png|thumb|200px|thumb|center| Yamanashi GI]]
|-
| '''Geographical Indication''' || 山梨 Yamanashi
|-
| '''Designation Date''' ||April, 2021
|-
| '''Ingredients and Rule''' || | To use the geographical indication Yamanashi it is required to meet the following requirements:

a. Rice and rice yeast for use must be chosen from rice harvested in Japan.

b. Water for use must be collected only from any of the water systems at the foot of the Southern Alps, Yatsugatake mountains, Chichibu mountains, north of Mt. Fuji, Fuji and Misaka, or north of Misaka mountains in Yamanashi Prefecture.

c. Ingredients for use must be ones specified as raw materials for “seishu” by Article 3, paragraph 7 of the Liquor Tax Act (Act No. 6 of 1953). However, of raw materials for seishu specified by Article 2 of the Order for Enforcement of the Liquor Tax Act (Cabinet Order No. 97 of 1962), no ingredients other than alcohol must be used (limited to the cases of using alcohol when the weight of alcohol out of the ingredients does not exceed 10-100ths of the weight of rice (including yeast rice)).

d. Sake must be one that was produced in Yamanashi Prefecture by the production method of seishu stipulated by Article 3, item 7 of the Liquor Tax Act.

e. In the process of sake brewing, sake must be stored within Yamanashi Prefecture.

f. Bottling must be completed within Yamanashi Prefecture with containers planned to be delivered to consumers.

|-
| '''Climate and landscape''' || Yamanashi Prefecture is surrounded by mountains of at least 2,000m and 3,000m high, including Mt. Fuji and the mountains of the Southern Alps, Yatsugatake and Okuchichibu. Some 78% of the prefectural land is forested. The Kofu Basin surrounded by those mountains has an average altitude of about 300m, giving a large difference of altitude between its areas. The high mountains block moist wind from the sea, resulting in little rain and snow and long hours of sunlight throughout a year. Summer sees some very hot days with the temperatures exceeding 30°C. Winter days are often very cold with minimum temperatures below zero. Rain and snowfall in the mountains provide water to forest areas and are naturally filtered over the years through the rocks close to become infiltrated water that contains minerals. There is plenty of high-quality water, which is generally light and soft. This water is used for preparation and mild fermentation under the cold temperatures during the brewing season in winter and helps brewers create gentle, clear, and pure sake that has a moderate aroma and umami.
|-
| '''Typical Taste''' || Sake from Yamanashi normally has a gentle, clear, and pure taste. It has a fruity aroma, confirmed on the palate. The umami and body offer a taste of grains that aids the gentle taste. Yamanashi sake typically goes well with salty dishes.
|-
| '''Control Body Address''' || Yamanashi Sake and Shochu Makers Association, Address: 4-15-5 Kokubo, Kofu-shi, Yamanashi Prefecture
|-
| '''Company Website''' || https://yamanashi-sake.jp
|-
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Tone Numata.png|200px|thumb|center| Tone Numata GI]]
|-
| '''Geographical Indication''' || 利根沼田 Tone Numata
|-
| '''Designation Date''' ||January, 2021
|-
| '''Ingredients and Rule''' || | To use the geographical indication Tone Numata it is required to meet the following requirements:

a. Rice and rice koji for use must be chosen from the following trademarks and rice varieties harvested within the scope of its geographical origin.

* ''Yuki Hotaka'' (When Yuki Hotaka Co., Ltd. attaches the trademark “Yuki Hotaka,”rice for use must be one that fulfills the standards, etc., set forth by the company and that is labeled with the trademark “Yuki Hotaka.”)
* ''Gohyakumangoku''
* ''Koshihikari''

b. Only water for use must be collected within the scope of its geographical origin and one that has not gone through physical or chemical processes other than sediment and filtration.

c. Only yeast for fermentation must be the following:
- Gunma KAZE yeast
- Gunma G2 yeast
- Yeast that was collected and cultured within the scope of its geographical origin (yeast from a brewery)

d. Regarding the ingredients of “seishu” provided in Article 3, item 7-b of the Liquor Tax Act, no ingredients other than “seishu” must be used.

e. In the case of using seishu instead of water, only seishu produced from ingredients in a, b, and c above must be used.

f. Sake must be one that was produced by the production methods of seishu stipulated by Article 3, item 7-a and b of the Liquor Tax Act and within the scope of its geographical origin.

g. When sake is store in the process of sake brewing, it must be stored within the scope of its geographical origin.

h. Bottling must be completed with containers planned to be delivered to consumers within the scope of its geographical origin.

Also,
Management of “Yeast used for fermentation”
“Yeast used for fermentation,” stipulated as an ingredient of GI Tone Numata, shall be managed by the control body in accordance with the guidelines for work implementation to prevent its characteristics from altering.

Indication of “Brewing Year”
In the case of displaying similar indications, such as “Brewing Year (BY)” and “Vintage,” together with the use of GI “Tone Numata,” they shall be indicated in accordance with the guidelines for work implementation.
|-
| '''Climate and landscape''' || The Tone Numata region is in the north of Gunma Prefecture and wedged between lines formed by the Mikuni Mountains Mt. Hotaka and Mt. Tanigawadake in the north, and the volcanos of Mt. Nikko-Shirane, Mt. Akagisan, Mt. Asama, in the south. The region is characterised by a river terrace formed by sand deposited in Lake Konumata, which existed about 150,000 years ago. Rainwater from the mountains feeds through sandy and muddy layers at the bottom of “Lake Konumata,” providing rich river and underground water. Water that goes through these sandy and muddy layers becomes soft, helping to define the character of Tone Numata.
The region falls in the climate zone of the Sea of Japan. In winter it is very cold with much snow and rain associated with the monsoon season. This region enjoys high rainfall (and snow) and also enjoys longer hours of sunlight during rice-growing months compared with other parts of the Gunma Prefecture. Temperatures can fluctuate widely in a day. Whereas the daytime highest temperature sometimes exceeds 30°C in August, the daytime lowest temperature can also drop below 20°C in the same month. The region can harvest rich and well ripened rice that is suitable to sake making. Temperatures in the rice paddies can be managed by using rich river water and ground water, which helps prevent damage from high temperatures on scorching days. The cold sometimes harsh winters provide good conditions for brewing sake.

|-
| '''Typical Taste''' || The sake produced in Tone Numata in of excellent quality, and a drink that offer a moderate level of umami (the fifth taste alongside sweet, sour, bitter, and salty). The sake tastes slightly bitter, developing a refreshing but sour taste whilst maintaining enough body for the umami. The mellow umami and sweetness, unique to the rice variety harvested in this region, spread on the palate. The flavour is fresh with a light alcoholic taste. The length is slightly bitter, highlighting the overall flavour and emphasising spring vegetables, in addition to the umami and sweetness. The sake aromas offer fruits such as grapefruit, white peach, yellow apple, banana, melon, and litchi based on the yeast, but also tastes like almond jelly. The colour is like crystal and is clear with a touch of light gold. This sake goes well with food ingredients that bring out the bitterness, and the umami such as mountain vegetables including butterbur shoots and aralia sprouts, and green crop, which are harvested in this region. Beef, pork, and poultry dishes also pair well and develop the umami in the sake.
|-
| '''Control Body Address''' || GI Tone Numata, Address: 1306-2, Takahira, Shirasawa-cho, Numata-shi, Gunma Prefecture
|-
| '''Company Website''' ||
|-
|}

{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Hagi GI.png|200px|thumb|center| Hagi GI]]
|-
| '''Geographical Indication''' || 萩 Hagi
|-
| '''Designation Date''' ||March, 2021
|-
| '''Ingredients and Rule''' || | To use the geographical indication Hagi, it is required to meet the following requirements:

a. Rice and rice yeast for use must be chosen only from rice that is harvested within the scope of its geographical.

b. Water for use must be taken only within the scope of its geographical origin.

c. Sake must be one that was produced by the production method of seishu stipulated by Article 3, item 7 of the Liquor Tax Act and within the scope of its geographical origin.

d. When sake is stored in the process of sake brewing, it must be stored within the scope of its geographical origin.

e. Bottling must be completed with containers planned to be delivered to consumers within the scope of its geographical origin.

|-
| '''Climate and landscape''' || Hagi is located in the northern part of Yamaguchi Prefecture on the westernmost part of the main island of Japan. The region has a small amount of flat land, whilst being surrounded by mountains at 400 meters or so above sea level with only its northern side facing the Sea of Japan. The Abu, Zomeki, and Tama rivers, plus a number of smaller ones, flow between the plateaus created by the volcanic activity of the "Abu Volcanoes. The erosion caused by the flow of the rivers created small tablelands in the mountainous area, mainly in the Mutsumi and Fukuei areas. These tablelands are made of clay soil offering good drainage, and where rice farming has been popular.
The climate is relatively warm partly due to the Tsushima Current, a warm current emanating from the Sea of Japan. In the mountainous areas, the difference in temperature between July to August is wide, which enables mature rice production.
Water here is low in mineral and soft and good in quality due to the volcanic activity and the solid rocks formed when underground magma cooled. In the winter, when sake is brewed, hours of sunlight shorten but rainfall is high, making the average humidity relatively warm. The natural environment allows sake from Hagi, brewed from home-grown rice and with good water, to be of high quality and deliver the mellow and elegant umami style with the refreshing sourness.
|-
| '''Typical Taste''' || Sake made in Hagi is characterised by a fresh flavour, with hints of sourness, but mellow and elegant umami derived from the rice. The aroma is best described as green bamboo with ripe banana, melon, and litchi. Hagi made ginjo sake is also fragrant with fruits, such as apple and pineapple. The length retains a level of umami with sourness, bitterness and a light alcohol. This is light enough not to affect the flavour of meals, and the sake has a quality that does not diminish over several cups. The refreshing flavour helps bring out the delicate taste of food when combined with simple tasting food such as whitefish and steamed fish paste, which are also specialties of Hagi.
|-
| '''Control Body Address''' || Hagi Region Geographical Indication Management Committee, 1755-1 Ogoorikamigo, Yamaguchi-shi, Yamaguchi Prefecture
|-
| '''Company Website''' || http://y-shuzo.com
|-
|}
{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File: Nagano GI.png|200px|thumb|center| Nagano GI]]
|-
| '''Geographical Indication''' || 長野 Nagano
|-
| '''Designation Date''' ||June, 2021
|-
| '''Ingredients and Rule''' || | To use the geographical indication Nagano, it is required to meet the following requirements:

a. Rice and malted rice for use must be polished rice (limited to rice whose rice bran is wholly or partially removed within Nagano Prefecture) that is processed from unpolished rice harvested within Nagano Prefecture (limited to unpolished rice rated as the third grade or above under the Agricultural Products Inspection Act [Act No. 144 of 1951]).

b. Water used for sake making must be taken only within Nagano Prefecture.

c. Ingredients for use must be ones specified as raw materials for “seishu” by Article 3, item 7 of the Liquor Tax Act.

d. Sake must be one that was produced by the production methods of seishu stipulated by Article 3, item 7 (a) or (b) of the Liquor Tax Act within Nagano Prefecture.

e. In the process of production, sake must be stored within Nagano Prefecture.

f. Bottling must be completed within Nagano Prefecture with containers planned to be delivered to consumers.

|-
| '''Climate and landscape''' || Nagano Prefecture is situated in the central part of Honshu and surrounded by high mountains with an altitude between 2,000m and 3,000m. These are the Hida Mountains (Northern Japan Alps) on the northwest and the Akaishi Mountains (Southern Japan Alps) on the southeast. In the more central part of Nagano Prefecture are the Kiso Mountains, where the land is steep. Most of the area is covered by mountains and the average altitude is over 1,000m. Rainfall and snowfall in these high mountains give rise to many rivers in the steep terrain which flow into the many basins found along the rivers and farmland spread below. The main rivers feeding these basins are the Chikumagawa and Saigawa rivers which flow to the northeast, and the Tenryugawa river which originates from the Suwa Lake located in the central part of the prefecture and flowing to the south.
The inland climate found in the region together with the high altitude, gives high temperatures in the day especially in July and August, whilst daytime temperatures differ greatly with night-time temperatures. Long hours of daylight enable good conditions for producing high quality starch rich rice, suitable for sake brewing. Being surrounded by high mountains, the region is not adversely affected by typhoons and rainfall during the rice growing season. The cool climate tends to reduce diseases and pests which affect the chemicals used to aid rice growing. With a natural environment suitable for rice growing, the ratio of first-grade unpolished rice harvested in Nagano Prefecture is very high compared with those produced in other parts of the nation. This high quality rice, and clear water flowing from ones of the highest mountains in Japan, are used to brew sake in Nagano, creating the rich taste and mild aromas.
|-
| '''Typical Taste''' || Sake made in Nagano has a rich taste with a mild aroma. The rich taste is full of umami and mellow rice together with some sweetness and acidity. It a sake that can be enjoyed without food, but if drunk with a meal, the rich taste can develop the umami flavours in the food. The mild aroma creates an environment in your mouth where you can concentrate on the taste without hindering the flavour of dishes, and gives a gentle, mild aftertaste.
|-
| '''Control Body Address''' || Nagano Appellation Control Committee, 692-2 Aza Habashita, Oaza Minami-Nagano, Nagano-shi c/o Japanese Sake and Wine Promotion Office
|-
| '''Company Website''' ||
|-
|}
{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Saga.png |200px|thumb|center| Saga GI]]
|-
| '''Geographical Indication''' || 佐賀 Saga
|-
| '''Designation Date''' ||June, 2021
|-
| '''Ingredients and Rule''' || | To use the geographical indication Saga, it is required to meet the following requirements:

a. Rice and rice yeast for use must be chosen only from domestic rice. However, when “The SAGA certified sake (ninteishu)” rice and rice yeast for use must be chosen only from the rice harvested within the scope of its geographical origin.

b. Water for use must be taken only within the scope of its geographical origin.

c. Ingredients for use must be ones specified as raw materials for “seishu” by Article 3, item 7 of the Liquor Tax Act (Act No. 6 of 1953). However, of raw materials for seishu specified by Article 2 of the Order of Enforcement of the Liquor Tax Act, no ingredients other than alcohol must be used (limited to the case of using alcohol when the weight of alcohol out of the ingredients does not exceed 50-100ths of the weight of rice (including yeast rice).

d. Sake must be one that was produced by the production method of seishu stipulated by Article 3, item 7 of the Liquor Tax Act and within the scope of its geographical origin.

e. When sake is stored in the process of sake brewing, it must be stored within the scope of its geographical origin.

f. Bottling must be completed with containers planned to be delivered to consumers within the scope of its geographical origin.

|-
| '''Climate and landscape''' || The Saga Prefecture is situated in the northwest of Kyushu, and faces two seas: Genkai-nada Sea on the north side and Ariake Sea on the south side. From the northeast to central regions there are the Sefuri Mountains including Mt. Sefurisan and Mt. Tenzan which are approximately 1,000 meters above sea level. In the southwest of the region across the hills there is also the mountain Mt. Taratake, which is some 996 meters above sea level. From the south side of Sefuri Mountains to Ariake Sea, the plain spreads out as the land becomes less steep. The plain was formed by earth and sand from the many rivers flowing from the mountains, including the Chikugo and Kase rivers.
The plain across the Saga is a vast and flat lowland and enjoys warm weather throughout the year, which enables the creation of many paddy fields with water resources from rivers serving each small area via the waterways. This has become one of the richest grain-yielding areas in Kyushu since a long time ago.
The rice cultivated in this area was easily transported around the region of Saga through roads such as the Karatsu Okan developed over hills and along the faults in the hills, and the Nagasaki Kaido road. The surrounding mountains provide an abundant amount of underground water, especially the Sefuri Mountains and Mt. Taratake. It is likely that Saga has been an appropriate environment for sake brewing since a long time ago.

|-
| '''Typical Taste''' || Sake produced in the prefecture of Saga normally has a ripe taste with a rich rice styled mellow umami, offering a mild flavour, and a sweetness specific to rice as it spreads over the palate. These sake styles, with a specific class name of tokutei meisho shu, include ginjoshu, junmaishu or honjozoshu and are all styles brewed without addition of saccharides and no more than 120 litres of seed alcohol per tonne. Each is mellow and tasty with a rich flavour starting on the palate and rising from the throat to the nose. These sake pair well with food rich and strong in flavour.
|-
| '''Control Body Address''' || GI Saga Management Committee, 6-14 Ekiminami Honmachi, Saga-shi (c/o Saga Sake Brewers Association)
|-
| '''Company Website''' || http://www.sagasake.or.jp/main/7539.html
|-
|}
{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Wakayama Umeshu.png|200px|thumb|center|Wakayama Umeshu GI]]
|-
| '''Geographical Indication''' || 和歌山梅酒 Wakayama Umeshu
|-
| '''Designation Date''' ||September, 2020
|-
| '''Ingredients and Rule''' || | To use the geographical indication Wakayama Umeshu, it is required to meet the following requirements:

a. Only fresh unripe green ume or fully ripened ume picked within Wakayama Prefecture must be used as the ume fruit steeped in liquor.

b. The only seishu, continuous distilled shochu, single distilled shochu, whisky, brandy, material alcohol, or sprits, specified in Article 3-7, 3-9, 3-10, 3-15, 3-16, 3-17, or 3-20 of the Liquor Tax Act respectively (including a mix of these liquor) must be used as the liquor in which ume fruit is steeped.

c. The only ingredients other than the liquor and ume fruit must be the ones listed below:
Ume flesh, ume juice, saccharides, saccharated matter (excluding synthetic sweeteners), and carbonic acid

d. At least 300 kg of ume fruit must be used for each 1 kl of liquor in which to steep.

e. Ume fruit must be steeped into liquor within Wakayama Prefecture.

f. Ume fruit must be steeped into liquor for at least 90 days.

g. Ume fruit must not intentionally be crushed or squeezed in the liquor in which it is steeped.

h. Ume fruit taken out from the liquor in which it has been steeped must not be used for making umeshu again.

i. In the process of sake brewing, sake must be stored within Wakayama Prefecture.

j. Bottling shall be completed with containers planned to be delivered to consumers within Wakayama Prefecture.
|-
| '''Climate and landscape''' || The Wakayama Prefecture is found to the west side of Kii Peninsula, with mountains covering some 80% of the total area. It faces the sea on its west side, from the Inland Sea of Japan (the Seto Naikai) to the Pacific Ocean, with the Kii Mountains extending from the north to the south are seen on the eastern side. There are many areas where the sea is close at hand, forming strata rich in minerals, which is suitable for growing quality ume (plum) across the mountainous area. Wakayama Prefecture is known for its warm climate with warm winds coming from the sea. There is also good annual rainfall, and the area is noted for frequently landed typhoons during summer. There is very little flat terrain, which leaves many areas unsuitable for rice cultivation, leading to the faming of fruits and specifically, the fruit ume, which grows relatively well even in poor sloping land and can be picked around June before the typhoon season sets in. Ume requires heavy rainfall as an essential factor to help the fruit grow bigger. This led the growing of ume to spread in Tanabe City and Minabe Town, it being the most suitable fruit for the prefecture.

|-
| '''Typical Taste''' || "Umeshu" is a liquor made by steeping ume (plum) fruit in liquor to extract the essence of the fruit and adding sugars to enhance and adjust the flavour. Wakayama Umeshu, a specific brand, has a strong thick and rich aroma consisting of fresh unripe green ume or alternatively it offers fully ripened ume, which combines he aroma of alcohol in liquor and provides a refreshing flavour. The full-bodied structure of ume delivers a complex and strong flavour. The long length is a result of the gentle sweetness from the added sugar balanced with the slightly sour taste of the ume. The beverage is excellent with food but can be enjoyed as an aperitif.
|-
| '''Control Body Address''' || GI Wakayama Umeshu Management Committee, 16 Saikayamachi, Wakayama. Mail address: gi.wakayama.umeshu@gmail.com
|-
| '''Company Website''' || https://giwakayama.com/
|-
|}
{| class="mw-collapsible mw-collapsed wikitable"
!colspan="2"| [[File:Shiga logo new.png|thumb|200px|thumb|center|Shiga GI]]

|-
| '''Geographical Indication''' || 滋賀 Shiga
|-
| '''Designation Date''' ||Jun 2021
|-
| '''Ingredients and Rule''' || | To use the geographical indication Shiga, it is required to meet the following requirements:
a. Only rice harvested in Shiga Prefecture (rated as third grade or higher under the Agricultural Products Inspection Act (No. 144 of 1951)) shall be used for rice and malted rice.

b. Only water obtained in Shiga Prefecture shall be used.

c. The ingredients of “seishu” as specified in Article 3, Item 7 (a) of the Liquor Tax Act (No. 6 of 1953) must be used.

d. The alcohol must be brewed in Shiga Prefecture in accordance with the sake brewing method specified in Article 3, Item 7 (a) of the Liquor Tax Act.

e. To meet the production process quality requirements listed in the right column of the table in Paragraph 1 of the Standard for Seishu Production Process Quality Indications (Japanese National Tax Agency Notification No. 8 of November 1989) (limited to those brewed using only white rice, malted rice and water as ingredients).

f. To store in Shiga Prefecture during the brewing process.

g. To pack in containers in Shiga Prefecture intended to be delivered to consumers.

|-
| '''Climate and landscape''' || Shiga Prefecture is located in the middle of the Japanese archipelago. Within its centre lies the Omi Basin and Lake Biwa, the oldest and largest in Japan, which occupies about a sixth of the entire prefecture. Lake Biwa is surrounded by mountains around 1,000m high on all sides, such as the Hira, Hiei, Ibuki Mountains, and Suzuka Mountains. About 460 different rivers flow into Lake Biwa from these mountains. The rich and high-quality underground water flowing in from the surrounding mountains has been used for rice farming in Omi Basin and the terraced rice fields for many years, producing widely acclaimed Omi rice as an ingredient for sake, as well as underground water. Despite the mild semi-oceanic climate, changes in temperature are evident from within the basin day and night, which explain why farming sake rice varieties like Ginfubuki, Tamasakae and Yamada Nishiki is very popular. These sake rice varieties are used for Junmaishu and Junmai ginjoshu within many of the prefectural sake breweries. Furthermore, the extremely cold winter weather, which is also unique to the basin, has a key impact on fermentation during the sake brewing process in making the process more gentle.
|-
| '''Typical Taste''' || Shiga’s Seishu typically has a rich sweetness and an umami derived from the rice. The palate reveals firm acidity with mild sweetness and great umami, and can be enjoyed over different temperatures such as rei-shu (cold sake) and kanzake (warmed sake). Junmaishu has a modest aroma, but that of the rice is enhanced by the fruit-like aroma formed by yeast. Junmai ginjoshu also boasts a gorgeous fruit-like ginjo aroma. All of them have well-balanced sweetness, umami, sourness and aroma.
|-
| '''Control Body Address''' || Collabo-Shiga 21, 2-1 Uchidehama, Otsu City, Shiga Prefecture, Japan. Mail address: info@shiga-sake.net
|-
| '''Company Website''' || https://shiga-sake.net/
|-
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Shinano Omachi logo.png|alt=|center|thumb|Shinano Omachi GI]]

|-
|'''Geographical Indication'''|| 信濃大町 Shinano Omachi
|-
|'''Designation Date'''||June 2023
|-
|'''Ingredients and Rule'''|| | To use the geographical indication Shiga, it is required to meet the following requirements:
a. The rice and rice koji for sake are made of the only polished rice (Note 2) of brown rice (Note 1) harvested from the paddy fields specified in the Business Implementation Procedures in Omachi City, and adjacent Matsukawa Village, Kita-azumi County, Nagano Prefecture.

* (Note 1) Limited to those ranked as third grade or higher according to the Agricultural Products Inspection Act (Act No. 144 of 1951).
* (Note 2) Limited to brown rice removed all or part of the rice bran layer in Nagano Prefecture.

b. Only the following varieties of rice and rice koji must be used

(a) Miyama Nishiki

(b) Hitogokochi

(c) Kinmon Nishiki

(d) Sankei Nishiki

c. Only water locally collected within must be used.

d. However, among the ingredients for sake stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol (Note 3) must not be used.

* (Note 3) Limited to cases where the weight of alcohol in the ingredients must not exceed 10% of the weight of rice (including koji rice).

e. It must be produced within the production area according to the sake brewing method prescribed in Article 3, Item 7, (a) or (b) of the Liquor Tax Act.

f. In the production process, when storing, it must be done within the production area.

g. All rice used for rice and rice koji must be steamed with a wood steaming baskets.

h. Rice koji used must be produced (Note 5) in Kojimuro (a chamber for koji) (Note 4) installed within the production area.

* (Note 4) A room that is separated from other rooms by walls, floors, and roofs, and used only for koji making operations.
* (Note 5) Limited to koji production weighing 100 kg or less per unit in which the processes after “Mori (transfer of koji into shallow trays)” are performed using kojidoko (a yeast floor), kojibako (a box for growing koji) or kojibuta (shallow wooden trays for koji).

i. Within the production area, bottling must be completed with containers planned to be delivered to final consumers.

|-
|'''Climate and landscape'''|| In the Shinano Omachi area, there's a significant temperature difference between day and night. In August, the average daytime high is around 28°C, while the nighttime low averages 17-18°C, creating a nearly 10°C shift each day. This temperature variation allows for the cultivation of rice that's well-ripened and ideal for sake brewing. The average temperature is below 0°C from January to February, making it difficult for miscellaneous bacteria to grow and suitable for low temperature control of fermentation in the brewing process.

The Shinano Omachi area, including Matsukawa Village, is located at the northern end of the Matsumoto Basin in northwest Nagano Prefecture, surrounded by mountains. The Hida Mountains (Northern Japan Alps) with peaks over 3,000 meters are to the west, and mountains around 1,000 meters are to the east. Despite its high elevation, this area gets less snowfall than nearby places like Hakuba and Otari Villages.

One key feature for rice cultivation and sake brewing here is the abundance of water, mainly from melted snow from the Northern Japan Alps. This water flows into the Kago, Kashima, and Nogu River systems, fed by surface and underground water from lakes like Aoki, Nakatsuna, and Kizaki. While the water is clean, it’s initially too cold for rice farming. However, the lakes warm the water, making it perfect for paddy fields by the time it reaches the rivers.

Thanks to this natural setup, the area has been ideal for rice cultivation since the Yayoi period (BC 10–AD 3). After World War II, farmers developed paddy fields in the west by drawing colder water from the Kago and Kashima Rivers into channels called "Nurume," which warmed the water before it reached the fields. This method expanded rice cultivation in the area.

The cool water also helps stabilize temperatures during hot weather, preventing rice plants from overheating. This stable environment allows for healthy root growth, producing rice with rich umami flavor, perfect for high-quality sake.

The brewing water in Omachi City mainly comes from melted snow from the Northern Japan Alps. For a long time, soft water with a hardness of about 13 mg/L, called "Onna mizu" (meaning "female water"), has been used. This water comes from the Iyari Wetlands, about 800 meters above sea level.

Additionally, since the construction of the Kurobe Dam, medium-hard water (74 to 167 mg/L), called "Hyojunsui," has also been used for brewing. Both types of water help create sake with a unique aroma from local rice and a balanced taste of umami, sweetness, and bitterness.
|-
|'''Typical Taste'''|| Omachi City, located in the northwest of Nagano Prefecture, is known for its sake under the Geographical Indication (GI) "Shinano Omachi." This sake has the signature qualities of Nagano Seishu (sake), including a clean, balanced flavor with a gentle, subtle aroma. The sake stands out for its distinct fragrance, derived from rice.
The color is typically clear, with a hint of pale gold. Its aroma evokes ripe yellow fruits like apples, bananas, melons, and pears, alongside rich rice-based scents such as freshly cooked rice, rice cakes, and rice flour.

On tasting, it offers a rich and clear rice flavor, followed by a mellow umami and sweetness, with a well-balanced aftertaste of umami, sweetness, and slight bitterness. It has a crisp alcoholic edge, complemented by a touch of bitterness that enhances its full-bodied taste, making it perfect for pairing with food.

Shinano Omachi sake pairs especially well with bitter and umami-rich ingredients, such as wild plants like aralia sprouts, ciadophylloides, and watercress, which are commonly harvested around Omachi City. It also enhances the umami of local pork, a specialty of the region.
|-
|'''Control Body Address'''|| Usui Shoten Co., Ltd., 2512-1, Omachi, Omachi City, Nagano Prefecture, Japan.
|-
|'''Company Website'''||
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Iwate GI Logo.png|alt=|center|thumb|Iwate GI]]

|-
|'''Geographical Indication'''|| 岩手 Iwate
|-
|'''Designation Date'''||Sept 2023
|-
|'''Ingredients and Rule'''|| | '''Ingredients:'''
a. Only domestically produced rice must be used for rice and rice koji. However, when displaying “All Iwate Seishu”, rice and rice koji harvested in Iwate Prefecture, koji mold and yeast as strains bred in Iwate Prefecture, and separately those specified in the guidelines for work implementation must be used.

b. Only water collected within Iwate Prefecture must be used.

c. It uses the ingredients of “Seishu” stipulated in Article 3, item (vii) of the Liquor Tax Act (Act No. 6 of 1953).

* 　However, among the ingredients for Seishu stipulated in Article 2 of the Order for Enforcement of the Liquor Tax Act (Cabinet Order No. 97 of 1962), only Alcohol(Note) may be used.
* (Note): Limited to cases where the weight of alcohol in the ingredients must not exceed 50% of the weight of rice (including koji rice). (Note): Limited to cases where the weight of alcohol in the ingredients must not exceed 50% of the weight of rice (including koji rice).

'''Production method:'''

a. It must be produced within Iwate Prefecture according to the sake brewing method stipulated in Article 3, item (vii), 7 of the Liquor Tax Act.

* However, when displaying “All Iwate Seishu”, it must meet the requirements for manufacturing method quality listed in the right column of the table in paragraph (1) of the Quality Labeling Standards for Seishu Manufacturing (National Tax Agency Notification No. 8 of November 1989).(Limited to products manufactured using only polished rice, rice koji, and water as ingredients.)

b. In the process of sake brewing, sake must be stored in Iwate Prefecture

c. Bottling must be completed within Iwate Prefecture with containers planned to be delivered to consumers.

|-
|'''Climate and landscape'''|| Iwate Prefecture, located in northeast Japan's Tohoku region, is distinguished by its natural environment and rich sake-brewing tradition. Flanked by the Kitakami Highlands in the east and the volcanic Ou Mountains in the west, the region's mineral-rich water and cold climate create ideal conditions for sake production. Snowmelt and rainfall contribute to the area's high-quality water, crucial for cultivating sake rice varieties like ''Ginginga'' and ''Yui no Ka''. The cold winters suppress bacteria growth and enable long-term, low-temperature fermentation, which is essential for producing ''Ginjo-shu'', a premium sake.

Iwate's sake brewing legacy is deeply tied to human efforts. During the Nanbu clan's rule before the Meiji Restoration, skilled brewers known as ''Nanbu Toji'' emerged. These craftsmen honed their skills over centuries, spreading advanced brewing techniques throughout Japan. Today, the Nanbu Toji Association preserves this heritage through competitions and seminars.

Public and private sectors in Iwate have collaborated to develop region-specific sake rice, yeast, and koji molds, such as ''Reimei Hiraizumi'', a symbol of recovery after the 2011 Great East Japan Earthquake. Efforts to promote Iwate’s sake, branded as "All Iwate Seishu," emphasize its soft and mellow flavor. These initiatives aim to honor tradition while continually advancing brewing quality.
|-
|'''Typical Taste'''|| Iwate's ''Seishu'' (sake) is characterized by its soft texture and mellow ''umami'' flavor, derived from the region's high-quality water and the expertise of the ''Nanbu Toji'', Japan’s largest sake-making group. It offers a gentle richness that spreads in the mouth, accompanied by the refreshing aroma of green bamboo and fresh greenery. Varieties like ''Junmai Ginjo-shu'' and ''Ginjo-shu'' also feature fruity notes, such as green apple and pear.

Ideal as a meal companion, Iwate's ''Seishu'' enhances the flavors of various dishes, whether Japanese or Western. It pairs especially well with warm dishes like the local specialty ''Hittsumi'', where the sake complements and amplifies the dish's rich ''umami''.
|-
|'''Control Body Address'''|| Iwate Control Body on Geographical Indication (within the Iwate Prefecture Japan-Sake Makers cooperative Association)

Address: 4-19, Baba-cho, Morioka City, Iwate Prefecture
|-
|'''Company Website'''||https://iwatesake.jp
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Untitled.png|alt=Shizuoka GI|center|thumb|Shizuoka GI]]

|-
|'''Geographical Indication'''|| 静岡 Shizuoka
|-
|'''Designation Date'''||Nov 2023
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only domestically produced rice (rated as third grade or higher under the Agricultural Products Inspection Act (No. 144 of 1951)) must be used for rice and rice koji.Prefecture, koji mold and yeast as strains bred in Iwate Prefecture, and separately those specified in the guidelines for work implementation must be used.

b. Only water collected within Shizuoka Prefecture must be used.

c. The yeast used for fermentation shall be Shizuoka Yeast (it refers to a brewing yeast jointly developed by Shizuoka Prefecture with the control body specified in Ⅲ (1)). However, yeast designated by the control body can be used only if using together with Shizuoka Yeast.

d. Only ingredients for "Seishu" stipulated in Article 3, item (vii) of the Liquor Tax Act (Act No. 6 of 1953).

* 　However, among the ingredients for seishu stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol, which is limited in the case where the weight of alcohol does not exceed 10% of the weight of rice, including rice koji, among ingredients, shall not be used.

'''Production method:'''

a. It must be produced within Shizuoka Prefecture according to the sake brewing method stipulated in Article 3, item (vii), 7 of the Liquor Tax Act.

b. it must meet the requirements for manufacturing method quality listed in the right column of the table in paragraph (1) of the Quality Labeling Standards for Seishu Manufacturing (National Tax Agency Notification No. 8 of November 1989). (Limited to products manufactured using only polished rice, rice koji, and water as ingredients.)

c. In the process of sake brewing, sake must be stored in Shizuoka Prefecture.

d. Bottling must be completed within Shizuoka Prefecture with containers planned to be delivered to consumers.

|-
|'''Climate and landscape'''|| Shizuoka Prefecture, located centrally in Japan, benefits from its natural water resources, including soft underground spring water from Mt. Fuji and surrounding rivers, which contribute to the region’s light and mellow sake profile. Sake brewing in Shizuoka has flourished since the Edo period, supported by traffic along the Tokaido Road and demand from travelers visiting sacred and scenic sites like Mt. Fuji and Miho no Matsubara.

Historically, the ''Shida Toji'', a group of brewers from the Shida Plain, played a significant role in sake production, adapting their techniques to the region’s temperate climate. While the group dissolved in 1989, its brewing methods have been preserved and enhanced. Skilled ''toji'' from other regions, such as Hiroshima and Noto, brought further expertise, raising brewing standards.

The establishment of the Prefectural Research Institute in the mid-20th century marked a turning point, particularly under the leadership of Denbei Kawamura. Efforts focused on creating high-quality ''Ginjo-shu'' tailored to Shizuoka’s climate and water, leading to the development of "Shizuoka Yeast," known for its banana-like aroma. Kawamura’s guidance helped refine brewing techniques, resulting in sake with a light, delicate flavor.

Today, Shizuoka Sake Brewers' Association continues to advance brewing methods through seminars, training, and quality evaluations. Dubbed the "Ginjo Kingdom," Shizuoka has garnered national acclaim, with its sake consistently winning awards for its unique balance of flavor and aroma.
|-
|'''Typical Taste'''|| Shizuoka sake is characterized by low acidity, a light and gentle umami taste, and a clean, mellow profile. With a soft mouthfeel and subtle banana-like and melon fruity aromas, ''Junmai Ginjo-shu'' and ''Ginjo-shu'' are ideal meal companions, enhancing the flavors of ingredients. It pairs especially well with Shizuoka's seafood delicacies, such as bonito, tuna sashimi, and raw whitebait.
|-
|'''Control Body Address'''|| Shizuoka Sake Brewers Association

Address: 4-18, Seikan-cho, Aoi-ku, Shizuoka City, Shizuoka Prefecture
|-
|'''Company Website'''||https://www.shizuoka-sake.jp
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Minamiaizu GI.png|alt=Minamiaizu GI|center|thumb|Minamiaizu GI]]

|-
|'''Geographical Indication'''|| 南会津 Minamiaizu
|-
|'''Designation Date'''||Aug 2024
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only rice(Note) harvested within the production area must be used for rice and rice koji.

* (Note) This is limited to rice ranked as third grade or higher by the Agricultural Products Inspection Act (No. 144 of 1951).

b. Only water from within the production area must be used.

c. The ingredients of “seishu” as specified in Article 3, Item 7 (a) of the Liquor Tax Act (No. 6 of 1953) must be used

'''Production method:'''

a. It must have been produced within the production area using the seishu production method stipulated in Article 3, Item 7 (a) of the Liquor Tax Act (No. 6 of 1953).

b. It must meet requirements for the manufacturing process and quality listed in the right-hand column of the table in Paragraph 1 of the Labelling Standards for the Manufacturing Process and Quality of Sake (National Tax Agency Notification No. 8 of November 1989).

c. If storage is required during the production process, it must be carried out within the production area.

d. It must be packed within the production area into containers intended to be delivered to consumers.

|-
|'''Climate and landscape'''|| Minamiaizu Town, located in the southernmost part of Japan's Tohoku region, has a unique environment that contributes to its sake production. Surrounded by steep mountains and forests, it receives heavy snowfall and has a temperature range that makes it ideal for sake brewing. The area’s water, low in minerals, helps create a sake with a soft texture and an elegant sweetness. The temperature fluctuations between day and night, along with the abundant meltwater, support the growth of high-quality sake rice like “Yume no Kaori.”

The local climate, combined with the snow insulating the brewery in winter, creates the perfect conditions for delicate fermentation, giving the sake its characteristic fruity aroma.

Sake brewing in the region dates back to the Edo period and has evolved due to local innovations, especially because transportation challenges in snowy conditions led the people to brew their own sake. This sake has a soft texture and clean aftertaste, perfect for pairing with the local dishes, such as dried fish, salted wild vegetables, and freshwater fish from the region’s clear streams. Today, sake production continues to improve through collaboration with research institutes, focusing on factors like temperature control and enzyme levels.
|-
|'''Typical Taste'''|| Junmai-shu from Minamiaizu is known for its soft texture, gentle sweetness from rice, and fruity yeast character, which is enhanced by the region's unique brewing environment, including heavy snowfall and high-quality water. The sake has a clean aftertaste, with colors ranging from clear to pale gold. Junmai daiginjo-shu and junmai ginjo-shu feature a delicate sweetness and refreshing aromas of fruits like apples and melons. The flavors harmonize, offering a smooth finish.

Traditionally enjoyed with local dishes like wild vegetables and mushrooms preserved in salt, Minamiaizu's junmai-shu also pairs excellently with rich dishes such as simmered foods and tempura made with regional specialties like Nango tomatoes and Aizu Tajima asparagus.
|-
|'''Control Body Address'''|| Geographical Indication Minamiaizu Management Council

Address: Nakata 646-1, Sakai, Minamiaizu Town, Minamiaizu District, Fukushima Prefecture (within HANAIZUMI Sake Brewery Co., Ltd.)
|-
|'''Company Website'''||
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Itami GI 2.png|alt=Minamiaizu GI|center|thumb|Itami GI]]

|-
|'''Geographical Indication'''|| 伊丹 Itami
|-
|'''Designation Date'''||Nov 2024
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only rice domestically produced must be used for rice and rice koji.

b. Only water from within the production area must be used.

c. The ingredients of “seishu” as specified in Article 3, Item 7 (b) of the Liquor Tax Act (No. 6 of 1953) must be used.

* However, among the ingredients of seishu as stipulated in Article 2 of the Order for Enforcement of the Liquor Tax Act (Cabinet Order No. 97 of 1962), only alcohol (limited to cases where the weight of the alcohol in the ingredients does not exceed 10/100 of the weight of the rice (including koji rice)) may be used.

'''Production method:'''

a. It must have been produced within the production area using the seishu production method specified in Article 3, Item 7 (b) of the Liquor Tax Act.

b. It must meet requirements for the manufacturing process and quality listed in the right-hand column of the table in Paragraph 1 of the Labelling Standards for the Manufacturing Process and Quality of Sake (National Tax Agency Notification No. 8 of November 1989).

c. An activated carbon must be used as a filter medium.

d. If storage is required during the production process, it must be carried out within the production area.

e. It must be packed within the production area into containers intended to be delivered to consumers.

|-
|'''Climate and landscape'''|| Itami City, located in southeastern Hyogo Prefecture, is characterized by its geological makeup of overlapping clay and gravel layers, contributing to medium-hard water ideal for sake brewing. This water enhances moromi fermentation, resulting in clean, refreshing sake with moderate mineral content. The Seto Inland Sea climate, marked by dry winters and favorable winds, creates an optimal environment for koji production, balancing sweetness and umami.

Sake brewing in Itami dates back to the Edo period, where it evolved from temple-based "soboshu" brewing to commercial production for the Edo market. Itami sake, known as "Itami Morohaku," gained fame for its high-quality polished rice brewing, becoming a luxury product and even a "Gozenshu" (Shogun's sake). The development of innovative techniques like the mokuhai clarification method and Hashira-jochu (adding shochu to stabilize quality during transport) enabled successful delivery to Edo, solidifying Itami sake's reputation.

The Konoe family protected the Itami sake brand, penalizing counterfeiters, which established early geographical indication practices. Brewing techniques and transportation methods, like the use of Yoshino cedar barrels, are documented in historical texts and have been preserved through generations. In 2020, "Itami Morohaku" was designated a Japan Heritage by the Agency for Cultural Affairs, recognizing its historical and cultural significance.
|-
|'''Typical Taste'''|| Iwate’s seishu (sake) is renowned for its soft texture and mellow umami, achieved through the use of high-quality water from across the prefecture and the expertise of the Nanbu Toji, Japan’s largest group of master sake brewers.

Upon tasting, the sake reveals a rich umami flavor derived from rice, gently spreading across the palate, accompanied by refreshing aromas reminiscent of green bamboo and fresh greenery. Junmai Ginjo-shu and Ginjo-shu varieties further delight with notes of fresh fruits like green apple and pear.

This soft-textured sake pairs exceptionally well with food, enhancing the flavors of ingredients in a wide range of cuisines, whether Japanese or Western. It is particularly harmonious with hot dishes that highlight ingredient-driven flavors, such as Iwate Prefecture’s local specialty, “Hittsumi.” In this dish, the umami of each ingredient is infused into the broth, creating a deeply flavorful experience.
|-
|'''Control Body Address'''|| Iwate Control Body on Geographical Indication (within the Iwate Prefecture Japan-Sake Makers cooperative Association)

Address: 4-19, Baba-cho, Morioka City, Iwate Prefecture
|-
|'''Company Website'''||https://iwatesake.jp
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:GI Kitakata Logo 1.jpg|alt=|center|thumb|Kitakata GI]]

|-
|'''Geographical Indication'''|| 喜多方 Kitakata
|-
|'''Designation Date'''||Dec 2024
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only rice harvested within the production area must be used for rice and rice koji (Note 3). Note 3: Limited to those graded 3rd class or higher according to the Agricultural Products Inspection Act (Act No. 144 of 1951).

b. Only water from within the production area must be used.

c. The ingredients of “seishu” as stipulated in Article 3, Item 7 (a) of the Liquor Tax Act (Act No. 6 of 1953) must be used.

'''Production method:'''

a. It must have been produced within the production area using the seishu production method stipulated in Article 3, Item 7 (a) of the Liquor Tax Act.

b. It must meet requirements for the manufacturing process and quality listed in the right-hand column of the table in Paragraph 1 of the Labelling Standards for the Manufacturing Process and Quality of Sake (National Tax Agency Notification No. 8 of November 1989).

c. If storage is required during the production process, it must be carried out within the production area.

d. It must be packed within the production area into containers intended to be delivered to consumers.

|-
|'''Climate and landscape'''|| Kitakata, located in northern Aizu Basin within Fukushima Prefecture, is surrounded by the Iide Mountain Range, the Echigo Mountains, and the foothills of Mt. Oguni. The region experiences heavy snowfall, with over 2.5 meters accumulating in winter, which melts and seeps into underground strata, creating an abundant supply of soft, pure water. This water, essential for sake brewing, passes through sedimentary layers of sand and gravel, contributing to the soft, round, and umami-rich character of Kitakata sake. The area is also home to several rivers and springs, further enriching its water sources.

Kitakata’s unique basin climate, with a significant temperature difference of nearly 10°C between day and night in summer, enhances rice quality by promoting starch accumulation in grains, resulting in sweeter rice. Traditional rice farming practices, such as using decomposed rice straw as fertilizer, have sustained fertile soil for generations. This environment is ideal for cultivating premium sake rice like Gohyakumangoku and high-quality table rice like Koshihikari. Combined with the region’s cold winters, which provide optimal conditions for fermentation, these natural advantages shape Kitakata’s sake into a smooth, umami-rich brew with a pleasant aftertaste.

Sake brewing in Kitakata dates back to at least 1631, with the Sato family playing a key role in its early development. By the late Edo period, sake brewing was well-established in present-day Kitakata City and Nishiaizu Town, driven by merchants and landowners who took advantage of the region’s abundant rice and water supply. Due to Kitakata’s mountainous location and limited access to major trade routes, surplus rice was often used for sake production, leading to a brewing style characterized by umami-rich and slightly sweet flavors, with a crisp aftertaste suited to local cuisine. During the Meiji period, figures like Fusahachi Kabuki and Ichijuro Ishikawa made significant contributions to brewing techniques and rice cultivation, helping to refine the region’s sake.

Innovation and collaboration have long been central to Kitakata’s sake industry. In 1922, local brewers formed the "Yama Joyukai" to improve brewing methods, incorporating techniques from Settsu, a major sake-producing area. Today, the Kitakata Toji Association continues this tradition by balancing modern advancements with traditional practices. Since 1995, local breweries have partnered with rice producers to adopt sustainable farming practices, reducing pesticide use and ensuring high-quality rice production. This commitment to tradition, quality, and environmental responsibility has shaped Kitakata’s sake into a unique and evolving expression of its terroir, deeply connected to the local community.
|-
|'''Typical Taste'''|| Kitakata’s Junmai-shu offers a soft, rounded texture with rich umami and fruity notes of apple and banana. On the palate, a refreshing sweetness unfolds, followed by a light, crisp finish that enhances the natural sweetness of seasonal and wild vegetables, particularly Kitakata’s renowned asparagus. It also complements delicate dishes, such as soba-based cuisine, including Yamato soba, made from locally harvested buckwheat berries.
|-
|'''Control Body Address'''|| GI Kitakata Sake Management Council

Address: 2932 Aza Kitamachi, Kitakata City, Fukushima Prefecture (within Yumegokoro Sake Brewery Co., Ltd.
|-
|'''Company Website'''||https://gi-kitakata.com/
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:AomoriGILogo.png|link=link=Special:FilePath/Aomori_GI_Logo.png|alt=Aomori GI|center|thumb|Aomori GI]]

|-
|'''Geographical Indication'''|| 青森 Aomori
|-
|'''Designation Date'''||Jun 2025
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only rice harvested in Aomori Prefecture (rated as third grade or higher under the Agricultural Products Inspection Act (No. 144 of 1951)) shall be used for rice and rice koji.

b. Only water collected within Aomori Prefecture shall be used.

c. Only ingredients for "Seishu" stipulated in Article 3, item (vii) of the Liquor Tax Act (Act No. 6 of 1953).

However, among the ingredients for seishu stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol, which is limited in the case where the weight of alcohol does not exceed 10% of the weight of rice, including rice koji, among ingredients, shall not be used.

'''Production method:'''

a. It shall be produced within Aomori Prefecture according to the sake brewing method stipulated in Article 3, item (vii), of the Liquor Tax Act.

b. It must meet the requirements for manufacturing method quality listed in the right column of the table in paragraph (1) of the Quality Labeling Standards for Seishu Manufacturing (National Tax Agency Notification No. 8 of November 1989).

c. In the process of sake brewing, sake shall be stored in Aomori Prefecture.

d. Bottling shall be completed within Aomori Prefecture with containers planned to be delivered to consumers.

|-
|'''Climate and landscape'''|| Aomori Prefecture lies at the northernmost tip of Honshu, bordered by the Sea of Japan to the west, the Tsugaru Strait to the north, and the Pacific Ocean to the east. At its heart is the vast Mutsu Bay, nestled between the Shimokita and Tsugaru Peninsulas. Running north to south through the region are the Ou Mountains, which include the Hakkoda range, the World Natural Heritage-listed Shirakami Mountains, and the iconic Mount Iwaki, often called “Tsugaru Fuji.”

These vast, lush mountains capture snowmelt and rainfall, nourishing abundant underground springs that provide the pure, high-quality water essential for sake brewing in Aomori.

The prefecture’s maritime setting also shapes its diverse climate. On the Pacific side, summers are often cool and damp, with fog brought by the easterly Yamase wind, while winters on the Sea of Japan side see heavy snowfall as moist, frigid air masses collide with the Hakkoda Mountains.

Recognising the importance of this unique environment, Aomori began developing sake rice varieties suited to its cool climate in 1960 (Showa 35). Today, Aomori’s sake is crafted from this specially cultivated rice and its plentiful high quality water. Brewed in the Ginjo style, which takes advantage of the region’s severe winter cold to encourage slow, low-temperature fermentation, the resulting sake is known for its rice-derived umami, smooth texture, and clean, refreshing finish.

|-
|'''Typical Taste'''|| Sake from Aomori reflects both the prefecture’s natural environment and its long brewing tradition. The abundant snowmelt and pristine underground springs provide exceptionally pure water, while locally developed sake rice varieties such as ''Hanafubuki'' contribute depth and character. Brewed in the severe cold of winter using the Ginjo style, Aomori sake undergoes slow, low-temperature fermentation, resulting in a clean and refined flavour.

On the palate, Aomori sake is typically smooth and mellow, with a delicate balance of rice-derived umami and a gentle sweetness. It often carries a soft, rounded texture that lingers, finishing with clarity and freshness. The influence of varieties like ''Hanafubuki'' adds richness and concentration, creating sakes that are both elegant and expressive.

|-
|'''Control Body Address'''|| Geographical Indication Aomori Management Council

Address: 21-3 Yanagawa, Aza Aburakawa, Aomori City, Aomori Prefecture

Telephone：017-764-0040
|-
|'''Company Website'''||http://www.aomori-sake.or.jp/
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Kyoto GI png.png|alt=|center|thumb|Kyoto GI]]

|-
|'''Geographical Indication'''|| 京都 Kyoto
|-
|'''Designation Date'''||Oct 2025
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only rice domestically produced must be used for rice and rice koji.

b. Only water collected within Kyoto Prefecture shall be used.

c. Only ingredients for "Seishu" stipulated in Article 3, item (vii) of the Liquor Tax Act (Act No. 6 of 1953).

However, among the ingredients for seishu stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol, which is limited in the case where the weight of alcohol does not exceed 50% of the weight of rice, including rice koji, among ingredients, shall not be used.

'''Production method:'''

a. It shall be produced within Kyoto Prefecture according to the sake brewing method stipulated in Article 3, item (vii), of the Liquor Tax Act.

b. In the process of sake brewing, sake shall be stored in Kyoto Prefecture.

c. Bottling shall be completed within Kyoto Prefecture with containers planned to be delivered to consumers.

|-
|'''Climate and landscape'''|| Kyoto Prefecture lies almost at the centre of the Japanese archipelago and has a long, narrow shape stretching from north to south. A mountainous range runs east to west through the middle of the region, forming the Tamba Plateau. This ridgeline separates the area into two major river systems: the Yura River, which flows into the Sea of Japan, and the Yodo River, which runs toward the Pacific Ocean. These waterways provide abundant water resources across the prefecture.

The geological layers are primarily composed of granite, and water that filters through them becomes soft to moderately hard - an ideal quality that enhances the distinctive character of Kyoto’s sake.

In winter, the northern part of the prefecture experiences heavy snowfall due to the Tsushima Current, while the southern Kyoto Basin is affected by a basin-specific phenomenon known as “bone-chilling cold,” resulting in harsh temperatures overall.

The combination of plentiful, high-quality water and a cold climate enables the moromi to ferment slowly, producing sake known for its soft mouthfeel, balanced umami and sweetness, and rich depth of flavour.

|-
|'''Typical Taste'''|| The typical taste of Kyoto sake reflects the prefecture’s long history of brewing and refined culinary culture. With origins dating back to the Heian period, Kyoto sake has been crafted to meet the delicate palates of the imperial court, favouring a refined aroma and soft, elegant mouthfeel. The slow fermentation enabled by abundant, high-quality water and cold winters produces sake with a gentle sweetness, subtle umami, and a rich, layered flavour. Influenced by centuries of culinary tradition, the sake is crafted to complement the intricate, delicate flavours of Kyoto cuisine, enhancing the dining experience rather than overwhelming it.

Technological innovations over the centuries, from the development of “sandan-jikomi” to preservative-free bottling and year-round brewing, have ensured that Kyoto sake maintains a balance of finesse, depth, and consistency. The result is a sake that embodies harmony, sophistication, and a uniquely Kyotoan character, making it highly valued both locally and nationwide.

|-
|'''Control Body Address'''|| Kyoto Brewers Association

Address: 322-2 Nishiotemachi, Fushimi-ku Kyoto City, Kyoto Prefecture

Telephone：075-611-4115
|-
|'''Company Website'''||https://kyoto-sake.sakura.ne.jp/ja/index.html
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Japanese GI logo.png|link=link=Special:FilePath/Kyoto_GI.jpg|alt=|center|thumb|Tottori GI]]

|-
|'''Geographical Indication'''|| 鳥取 Tottori
|-
|'''Designation Date'''||Oct 2025
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only rice harvested in Tottori Prefecture (rated as third grade or higher under the Agricultural Products Inspection Act (No. 144 of 1951)) shall be used for rice and rice koji.

b. Only water collected within Tottori Prefecture shall be used.

c. The ingredients of “Seishu” as stipulated in Article 3, Item 7 (a) of the Liquor Tax Act (Act No. 6 of 1953) must be used.

'''Production method:'''

a. It shall be produced within Tottori Prefecture according to the sake brewing method stipulated in Article 3, item (vii), of the Liquor Tax Act.

b. It must be “Junmai-shu” that meets requirements for the manufacturing process and quality listed in the right-hand column of the table in Paragraph 1 of the Labelling Standards for the Manufacturing Process and Quality of Sake (National Tax Agency Notification No. 8 of November 1989).

c. A traditional steamer should be used to steam sake rice.

d. Koji rice should be made in batches of 40 kg or less per container from the "mori (transfer of koji into shallow trays)" stage onwards.

e. The ratio of koji rice (the ratio of the weight of koji rice to the weight of white rice) should be 20% or more.

f. In the process of sake brewing, sake shall be stored in Tottori Prefecture.

g. Bottling shall be completed within Tottori Prefecture with containers planned to be delivered to consumers.

|-
|'''Climate and landscape'''|| Tottori Prefecture is a long, narrow region stretching about 100 km from east to west, situated between the Sea of Japan to the north and the Chugoku Mountains, including the majestic Mount Daisen, to the south. Rivers originating from these steep mountains have short courses and small basins. The climate is characteristic of the Sea of Japan side, with abundant precipitation throughout the year. In winter, cold, dry winds from Siberia absorb moisture from the warm waters of the Tsushima Current, forming clouds that bring rain and snow as they rise over the Chugoku Mountains.

Rain and snow that fall on Tottori’s forests of beech and Mizunara oak are filtered through weathered mineral layers deposited by past volcanic activity. Because water passes through these layers relatively quickly, it emerges as soft, clear groundwater. This moderately mineral-rich, soft water is ideal for sake brewing, giving Tottori’s sake its smooth mouthfeel.

Winter daytime temperatures are low due to limited sunlight, but persistent cloud cover prevents extreme nighttime cooling, resulting in a narrow diurnal temperature range that facilitates controlled fermentation. Seasonal northwest winds crossing the Sea of Japan replenish moisture, creating a humid environment that further stabilizes key stages of the brewing process, such as rice soaking and sake pressing.

|-
|'''Typical Taste'''|| The typical taste of Tottori GI sake reflects the prefecture’s unique geography, climate, and centuries of brewing tradition. Nestled between the Sea of Japan and the Chugoku Mountains, Tottori benefits from soft, mineral-balanced groundwater and a climate with narrow temperature ranges and abundant winter precipitation, which together enable slow, stable fermentation. Historically, sake brewing in Tottori began in 1628 with Takasagoya Rokubei, who introduced refined seishu brewing techniques. In the post-war era, Uehara Hiroshi revitalised the tradition by promoting junmai-shu made with highly polished rice, low-temperature fermentation, and meticulous steaming processes. The revival of the indigenous Goriki rice, prized for its large grains and linear white core, further enhanced Tottori’s sake character, producing natural umami and smoothness through amino acid development during long-term aging.

As a result, Tottori sake is renowned for its smooth, full-bodied mouthfeel, and rich umami. It has a subtle, elegant aroma that complements its refined flavour profile, making it versatile for pairing with a variety of dishes. When warmed, the sake’s depth and complexity are enhanced, highlighting its mellow richness and soft texture. This combination of natural water quality, climate, rice variety, and time-honoured brewing techniques gives Tottori junmai-shu its distinctive character, earning the region the reputation of the “Kingdom of junmai-shu.”

|-
|'''Control Body Address'''|| Tottori Brewers Association

Address: 249 Otsubo, Aoya-cho, Tottori City, Tottory Prefecture

Telephone：0857-85-0730
|-
|'''Company Website'''||https://www.pref.tottori.lg.jp/jizake/
|}
{| class="mw-collapsible mw-collapsed wikitable"
! colspan="2" |[[File:Japanese GI logo.png|alt=|center|thumb|Fukuoka GI]]

|-
|'''Geographical Indication'''|| 福岡 Fukuoka
|-
|'''Designation Date'''||Oct 2025
|-
|'''Ingredients and Rule'''|| |'''Ingredients:'''
a. Only rice domestically produced must be used for rice and rice koji.

b. Only water collected within Fukuoka Prefecture shall be used.

c. Only ingredients for "Seishu" stipulated in Article 3, item (vii) of the Liquor Tax Act (Act No. 6 of 1953).

However, among the ingredients for seishu stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act, ingredients other than alcohol, which is limited in the case where the weight of alcohol does not exceed 50% of the weight of rice, including rice koji, among ingredients, shall not be used.

'''Production method:'''

a. It shall be produced within Fukuoka Prefecture according to the sake brewing method stipulated in Article 3, item (vii), of the Liquor Tax Act.

b. In the process of sake brewing, sake shall be stored in Fukuoka Prefecture.

c. Bottling shall be completed within Fukuoka Prefecture, with containers planned to be delivered to consumers.

|-
|'''Climate and landscape'''|| Fukuoka Prefecture is blessed with first-class rivers such as the Chikugo River - the largest in Kyushu, which flows into the Ariake Sea. Alongside the Yabe and Onga Rivers, the latter emptying into the Hibikinada.

Throughout the prefecture, clear, high-quality water suitable for sake brewing flows from the surrounding mountains. Fed by high-altitude ranges such as the Chikushi Mountains, these rivers run swiftly, carrying soft to moderately soft water with a light mineral content, naturally slowing the fermentation process.

Fukuoka also faces the Sea of Japan, and although winter temperatures are low, snowfall is minimal and the air is dry. This dry climate allows koji mold to easily penetrate the shinpaku (white core) of sake rice during koji cultivation, drawing moisture to its centre and producing strong, effective koji that efficiently breaks down the rice.

|-
|'''Typical Taste'''|| Fukuoka GI sake is characterised by a fragrant aroma, rich umami, and a clean, refreshing finish. Brewed with soft, lightly mineralised water and slow, carefully controlled fermentation, it brings out the natural sweetness of the rice while maintaining a delicate balance. The sake has evolved to harmonise with Fukuoka’s cuisine, which is rich in sweet, savory, and umami flavours, complementing local dishes such as gomasaba, mentaiko, motsunabe, and chikuzenni without overpowering them. Thanks to centuries of refined brewing techniques and ongoing innovation, Fukuoka sake achieves a smooth mouthfeel, elegant depth, and a versatile profile that pairs seamlessly with the region’s distinctive culinary traditions.

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|'''Control Body Address'''|| GI Fukuoka Control Committee

Address: 1-24-36 Maidashi, Higashi-ku

Telephone：092-651-4591
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|'''Company Website'''||http://www.fukuoka-sake.org/
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