Great
Rice
Fukushima Prefecture, one of Japan's leading rice-producing regions, has developed its own original sake-brewing rice varieties, "Yumenokaori" and "Fukunoka." Many breweries use this rice to craft their own unique and distinctive sakes.
Great
Water
Water accounts for 80% of sake's composition, making high-quality water essential for brewing fine sake. The water in Fukushima Prefecture, sourced from its vast natural environment, tends to be soft, which contributes to the production of high-quality, pure, and slightly sweet sake.
Great
Producers
Continuous efforts are made to improve the quality and skills of sake brewers ("kurabito"). These include the "Sake Academy" for training young brewers, the "High-Quality Sake Research Society" for technical exchange among breweries, and the original "Ginjo Brewing Manual," which compiles brewing guidelines and the latest information.
Fukushima Prefecture is divided by mountains into three regions: Hamadori, Nakadori, and Aizu.
These three regions differ in climate, history, and culture, all of which influence their sake brewing.
This region has the most sake breweries. Also a major rice-producing area, Aizu is characterized by fruity sakes that highlight the umami of the rice.
Characterized by unique sakes, ranging from traditional to new-style flavors.
This region has many breweries with deep local ties, and some of its sakes are rarely distributed to other areas. It is characterized by sakes with a light and refreshing taste.
To deliver even more delicious "Fukushima no Sake," Fukushima Prefecture is dedicated to developing its own original sake-brewing rice and yeast.
Sake-Brewing Rice
Yumenokaori
Compared to "Gohyakumangoku," which was previously the mainstream sake rice in Fukushima, Yumenokaori is more resistant to typhoons and cold. It is a soft rice with excellent water absorption that dissolves easily in the moromi (fermentation mash).
Fukunoka
Characterized by a rich aroma, a soft sweetness, and a clean finish, this rice makes it easier to achieve the "rich, crisp, and savory" profile characteristic of Fukushima sake.
Yeast
Utsukushima Yume yeast
Produces fruity aromas of banana and melon, resulting in a brilliant, low-acidity, soft, and mild flavor.
Utsukushima Kirameki yeast
Produces a rich fragrance with fruity notes of strawberry and apple, creating an elegant flavor.
