Geography
| Table of contents |
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1. Geography of Japan
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2. Japanese Sake and Terroir
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3. Geographical Indication 地理的表示
• What are GI: • Japanese Sake GI:
| Geographical Indication | 山形:(Yamagata) |
| Designation Date | December, 2016 |
| Ingredients and Rule | Rice koji rice must be made in Japan. Water collected in Yamagata prefecture is used. No sugar is used as ingredient. Must be produced, stored and bottled in Yamagata prefecture. |
| Climate and landscape | In Yamagata prefecture, it snows heavily in winter. Therefore, melted snow become excellent underground water
in the mountain ranges of Yamagata. The water in Yamagata is soft water and is suitable for sake making.This water contributes directly to its “clear taste” by making advantage of it as brewing water. In addition, the bitter winter cold of Yamagata prefecture is suited to inhibiting the growth of undesirable microorganisms and conducive to long-term, low-temperature fermentation which is important especially Ginjo-shu brewing. For these reasons Yamagata is one of a most ideal place for brewing Ginjo-shu. Within the prefecture, under the leadership of the Yamagata Research Institute of Technology and the Yamagata Sake maker’s Association,the effort was taken to develop human resource and to improve brewing techniques. This has raised the overall quality of sake produced in this region and has contributed to creating soft and clear taste, which are the specific properties of Yamagata sake. |
| Typical Taste | Yamagata sake generally has a silky and clear taste. Jummai-shu and Honjozo-shu of “Yamagata” are characterized by their rich, full-bodied yet gentle characteristics with a harmony of acidity and umami. The Jummai-ginjo-shu and Ginjo-shu have clear taste due to smooth texture and the fruity flavor, which is reminiscent of bananas, and other fruits grown in Yamagata prefecture such as apples, melons, and La France pears. These characteristics contribute to the clear taste |
| Control Body Address | Yamagata prefecture, Yamagata-city, Midori-town, 1-7-46 |
| Company Website | https://yamagata-sake.or.jp/ |
| Geographical Indication | 山形:(Yamagata) |
| Designation Date | December, 2016 |
| Ingredients and Rule | Rice koji rice must be made in Japan. Water collected in Yamagata prefecture is used. No sugar is used as ingredient. Must be produced, stored and bottled in Yamagata prefecture. |
| Climate and landscape | In Yamagata prefecture, it snows heavily in winter. Therefore, melted snow become excellent underground water
in the mountain ranges of Yamagata. The water in Yamagata is soft water and is suitable for sake making.This water contributes directly to its “clear taste” by making advantage of it as brewing water. In addition, the bitter winter cold of Yamagata prefecture is suited to inhibiting the growth of undesirable microorganisms and conducive to long-term, low-temperature fermentation which is important especially Ginjo-shu brewing. For these reasons Yamagata is one of a most ideal place for brewing Ginjo-shu. Within the prefecture, under the leadership of the Yamagata Research Institute of Technology and the Yamagata Sake maker’s Association,the effort was taken to develop human resource and to improve brewing techniques. This has raised the overall quality of sake produced in this region and has contributed to creating soft and clear taste, which are the specific properties of Yamagata sake. |
| Typical Taste | Yamagata sake generally has a silky and clear taste. Jummai-shu and Honjozo-shu of “Yamagata” are characterized by their rich, full-bodied yet gentle characteristics with a harmony of acidity and umami. The Jummai-ginjo-shu and Ginjo-shu have clear taste due to smooth texture and the fruity flavor, which is reminiscent of bananas, and other fruits grown in Yamagata prefecture such as apples, melons, and La France pears. These characteristics contribute to the clear taste |
| Control Body Address | Yamagata prefecture, Yamagata-city, Midori-town, 1-7-46 |
| Company Website | https://yamagata-sake.or.jp/ |