Geography
| Table of contents |
|---|
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 demonstarte reliability.
• Japanese Sake GI:
Yagamata GI
“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. 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.
In Yamagata Prefecture, under the direction of the Yamagata Research Institute of Technology and the Yamagata Prefecture Sake Brewery Association, all sectors have all worked together to deliver programs aimed at developing brewing skills, with a focus on technical skills of filtration, pasteurization, and storage to preserve the distinctive flavour of freshly pressed sake. These techniques have been shared throughout all the breweries in Yamagata. Locally, consumers prefer fruity flavours of sake, such as bananas, Fuji apples, melons, and La France pears all grown in Yamagata. Yamagata Research Institute of Technology has also been conducted to study technologies for sake brewing, especially Ginjo-shu production.
In 1987, in an attempt to improve their brewing skills, sake breweries in Yamagata together with the Yamagata Research Institute of Technology created a Study Group of brewing to provide training focused on the making of Ginjo-shu. Furthermore, in 1981, they launched “Yamagata Sanga” with the aim of developing a Daiginjo-shu representative of Yamagata Prefecture. Since 1985, Daiginjo-shu which passed the most severe quality test with a certification rate of 30% to 40% has been able to sold under the unified brand name Yamagata Sanga.
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.
| 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. 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/ |
| 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 | gi.harima@gmail.com |
| 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 | gi.harima@gmail.com
|
||||||||||||||||||||||||||||||||||||||||||||||||