Difference between revisions of "Geography"
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== 1. Geography 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. | 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. | 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 == | == 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 == | == 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" | {| class="mw-collapsible mw-collapsed wikitable" | ||
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|- | |- | ||
− | | '''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 | + | | '''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. | | '''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. | ||
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|- | |- | ||
| '''Ingredients and Rule''' || In order to use geographical indication "Niigata," the following must be met: | | '''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. | a. The only rice and rice koji that can be used must be rice produced in Japan. | ||
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b. The only water that can be used must be collected in Niigata Prefecture. | 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 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. | + | 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. | ||
|- | |- | ||
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| '''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. | | '''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''' || | + | | '''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/ | | '''Company Website''' || https://www.nadagogo.ne.jp/ | ||
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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. | 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. | 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. | ||
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| '''Geographical Indication''' || 滋賀 Shiga | | '''Geographical Indication''' || 滋賀 Shiga | ||
|- | |- | ||
− | | '''Designation Date''' || | + | | '''Designation Date''' ||Jun 2021 |
|- | |- | ||
| '''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: | ||
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| '''Company Website''' || https://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|Iwami 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 | ||
|} | |} |
Latest revision as of 09:38, 20 December 2024
ExpandTable of contents |
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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
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
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