Sake Production Region: Nagano Prefecture

Characteristics of Nagano as a Sake Production Region and the Appeal of Nagano Sake

(Nagano Prefecture)

Nagano Prefecture, surrounded by the Japanese Alps—the North, Central, and South Alps—is an area rich in natural beauty and covered in deep snow during winter. With abundant snowmelt and a cold climate, Nagano has ideal conditions for sake production. With around 80 breweries in operation, Nagano is one of Japan’s top sake-producing regions. This document highlights the reasons Nagano is particularly notable as a sake production area and the unique characteristics of Nagano sake.

1.The Benefits of Nagano’s Natural Environment for Sake Brewing

Nagano is blessed with beautiful seasonal climates, and its harsh winters provide a perfect environment for low-temperature fermentation. The clear snowmelt water, common in areas with heavy snowfall, is used in brewing and directly impacts sake quality. Additionally, the significant temperature differences between day and night during summer create ideal conditions for growing high-quality sake rice in Nagano. These natural conditions collectively support the sake brewing industry in the prefecture.

Water used for brewing mainly comes from mountain springs and groundwater, ranging from medium-hard water rich in minerals to soft water. The water quality varies by location, creating unique flavors at each brewery, a distinctive feature of Nagano. Hard water tends to produce full-bodied sake, while soft water yields smooth, mellow sake, enhancing the enjoyment of comparing different types.

2.Development of Sake Rice and Yeast in Nagano

Nagano has actively developed its own sake rice and yeast varieties. Common rice types include “Miyama Nishiki,” “Hitogokochi,” and “Yamane Nishiki,” widely cultivated within the prefecture. “Miyama Nishiki,” in particular, is highly regarded nationwide for producing crisp, clear sake and is even in demand among breweries outside Nagano. Recently, “Kinmon Nishiki,” a hybrid of Takane Nishiki and Yamada Nishiki, has regained attention in Nagano as a “phantom rice” due to its unique qualities.

For yeast, Nagano has developed unique varieties like “Alps Yeast,” “Nagano Yeast C,” and “Nagano Yeast D,” which impart a fruity aroma reminiscent of apples, lending a bright and floral profile to Nagano sake. Recently, “Nagano Yeast R” was developed to add acidity and richness, enhancing the distinct character of Nagano sake.

3.Flavor Profiles and Regional Differences of Nagano Sake

Due to Nagano’s vast area and varied topography and climate, sake flavors differ by region. Sake from Nagano is divided into four main regions: “Hokushin,” “Toshin,” “Chushin,” and “Nanshin,” each with unique characteristics.

Hokushin Region

Known for its crisp, dry sake, Hokushin benefits from rice-growing regions near Niigata and abundant snowmelt water. Famous brands include Mizuho and Hokko Masamune. The snowmelt water lends a soft, smooth mouthfeel typical of this area.

Toshin Region

Sake from Toshin has a clean, refreshing finish. With many breweries rich in history, like those in the Saku area associated with the Sanada Clan, Toshin is known for producing sake from rice grown along the Chikuma River, such as Chikuma Nishiki and Shinano Kataribe.

Chushin Region

Sake from Chushin tends to be fruity and slightly sweet. Notable brands include Daishinshu and Misuzu in the Matsumoto area, and Kisojidai in Kiso. The North Alps' clear streams contribute to the fruity aroma characteristic of this region.

Nanshin Region

Sake from Nanshin has a smooth, slightly sweet flavor with a pleasant aftertaste. Masumi, produced around Lake Suwa, is representative of this area, with its low-temperature fermentation resulting from Suwa’s cold climate, which yields a smooth, soft profile. In the Ina and Iida areas, sake brewed with water from the Tenryu River system is noted for its sweet, deep flavor.

4.Nagano’s Commitment to Junmai Sake and Quality Improvement

Nagano is known for its commitment to producing junmai sake, made without added alcohol, which emphasizes the pure taste of rice but requires advanced brewing techniques. Nagano breweries have received numerous gold awards for junmai sake at the National New Sake Competition, a testament to the recognition of Nagano’s efforts in enhancing junmai sake brewing techniques.

Through joint efforts between the public and private sectors, Nagano aims to win gold awards at the National New Sake Competition by conducting ingredient analyses and technical training. The prefecture is also dedicated to nurturing young brewers, aspiring to establish Nagano as a renowned junmai sake-producing region.

5.Diversity of Nagano Sake and Future Outlook

Nagano’s sake scene is a vibrant blend of tradition and innovation. Each small brewery within the prefecture produces its own “ideal sake,” embodying a unique vision. In response to diverse consumer needs, new styles of sake that are lighter and easier to drink, alongside traditional rich-flavored varieties, have recently emerged.

This diversity stems from Nagano’s rich natural resources and the distinct approach of each brewery. As local sake reflecting regional character, Nagano sake is increasingly attracting attention not only from local consumers but also from sake enthusiasts nationwide. Nagano breweries are expected to expand actively into overseas markets as well, reaching an international audience.

6.Summary

Nagano Prefecture, with its quality water, sake rice, and cold climate, offers ideal conditions for sake production. Its regional diversity results in unique and varied sake profiles, and its dedication to junmai sake demonstrates a commitment to meeting a range of preferences. Nagano sake, shaped by natural blessings and local tradition, is set to continue representing Nagano’s culture and expanding further.