Geography
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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 demonstarte reliability.
• Japanese Sake GI:
Niigata GI
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.
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. In order to use geographical indication "Niigata," the following must be met:
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 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. Sake must be brewed, stored, and bottled in Niigata Prefecture during the whole process.
| 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/ |