Difference between revisions of "Geography"
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− | ! colspan="2" |[[File: | + | ! colspan="2" |[[File:Shinano Omachi logo.png|alt=|center|thumb|153x153px|Shinano Omachi GI]] |
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− | |'''Geographical Indication'''|| | + | |'''Geographical Indication'''|| 信濃大町 Shinano Omachi |
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− | |'''Designation Date'''|| | + | |'''Designation Date'''||June 2023 |
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|'''Ingredients and Rule'''|| | To use the geographical indication Shiga, it is required to meet the following requirements: | |'''Ingredients and Rule'''|| | To use the geographical indication Shiga, it is required to meet the following requirements: | ||
− | a. | + | 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 | |
− | g. | + | (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. | ||
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+ | * (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. | ||
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+ | * (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. | ||
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− | |'''Climate and landscape'''|| | + | |'''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. |
+ | |||
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+ | 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. | ||
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+ | 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. | ||
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+ | 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. | ||
+ | |||
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+ | 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. | ||
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− | |'''Typical Taste'''|| | + | |'''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. | ||
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− | |'''Control Body Address'''|| | + | |'''Control Body Address'''|| Usui Shoten Co., Ltd., 2512-1, Omachi, Omachi City, Nagano Prefecture, Japan. |
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− | |'''Company Website'''|| | + | |'''Company Website'''|| |
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Revision as of 16:59, 20 September 2024
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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
• Terroir refers to the environmental conditions, notably soil and climatic conditions, in a specific geographical area. The coming together of the right climate alongside the right soil conditions offers an environment to cultivate high quality sake rice. The terroir will also deliver high quality soft, sweet water, typically low in iron and magnesium, and suitable for producing premium sake. The terroir across Japan differs significantly from north to south, with a much cooler and windy climate to the north, with a warmer more tranquil climate to the south. Sake rice (Sakamai) can be grown in both of these climates, with certain rice types more adept to the harsher conditions in the north. Sake rice grows to a height of around 3 feet, it is therefore important to protect from high winds. As an example, Miyama Nishiki which is more resistant to windy conditions is grown in the north, where as Yamada Nishiki rice at over 3 feet tall, is much more prone to wind and principally grown further south in Hyogo prefecture. Rice in these southern growing regions is planted in areas well sheltered from the winds. The soil for rice cultivation must contain suitable amounts of nutrients, and the crop must be able to cope with differing temperatures.
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. In 2005, Hakusan, in Ishikawa Prefecture, became the first GI certified Sake, with others following but not for a number of years after. Whilst food products GI is governed by the Ministry of Agriculture, Forestry and Fisheries, Sake is governed by the National tax Agency. GI enables producers to highlight their products as high quality, produced using recognised local products, and in a traditional way. This is intended to help develop brands and demonstrate reliability.
• Japanese Sake GI:
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