Sake Production Region: Fukushima Prefecture

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

(Fukushima Prefecture)

Fukushima Prefecture is divided into three regions—Aizu, Nakadori, and Hamadori—each with unique climates and landscapes, resulting in diverse sake flavors. Fukushima has made significant efforts to improve the quality of its sake, achieving first place nationwide for nine consecutive years in the National New Sake Awards for the highest number of gold medals. Below, we explore the reasons Fukushima stands out as a sake production region and the distinct characteristics of Fukushima sake.

1.Natural Environment Supporting Sake Brewing in Fukushima

Fukushima is blessed with rich natural resources and is well-known as a major rice-producing area. Its cold climate and abundant water sources provide an ideal environment for sake brewing. Snowmelt from the mountains supplies ample pure water, resulting in sake with a clear, smooth taste. The Aizu region, in particular, benefits from water that enhances the umami of rice, producing many fruity and full-bodied sakes.

2.Development of Unique Sake Rice and Yeast in Fukushima

Fukushima has developed its own sake rice varieties, such as “Yume no Ka” and “Fukunoka,” which add distinctive character to the region’s sake. “Yume no Ka” rice dissolves easily in the mash, creating a harmonious balance of rich aroma and umami. Additionally, Fukushima developed its original “Utsukushima Yume Kobo” yeast, which produces fruity aromas reminiscent of banana and melon, contributing to the production of aromatic ginjo-style sakes.

3.Characteristics of Fukushima Sake: Fruity and Rich Flavor

Fukushima sake is known for its fruity, aromatic profile. Its refined, fruit-like fragrance is particularly prominent in ginjo and daiginjo sakes, which undergo slow, low-temperature fermentation, enhancing both aroma and flavor. Fukushima’s sake is often classified as “hojun umakuchi,” combining robust umami and rice sweetness. This flavor profile pairs well with meals, especially the local cuisine of Fukushima.

4.Regional Flavors and Notable Breweries

Each region in Fukushima has distinct environmental characteristics, resulting in unique sake flavors.

Aizu Region

Known for its abundant natural resources and ample water supply, Aizu produces sake that emphasizes the umami of rice, often with a full-bodied, fruity flavor. Notable breweries include Miyashiro Meijo, known for “Sharaku,” and Hiroki Shuzo, known for “Hiroki,” both highly popular nationwide.

Nakadori Region

Sake from Nakadori is known for its sharp, complex flavor. One of the representative breweries, Daishichi Shuzo, founded in the Horeki era (1751-1764), upholds traditional kimoto-style brewing, producing “Daishichi,” known for its refined umami. This region is known for junmai and kimoto-style sakes that are ideal as food pairings.

Hamadori Region

Facing the Pacific Ocean, Hamadori produces light, dry sake that pairs well with seafood. Light-bodied and easy to drink, it complements local fish dishes. Shike Shuzo, located in Iwaki City, produces the beloved “Matabei” using the skills of the Nanbu Toji master brewers, and it has long been popular in the area.

5.Fukushima’s Ginjo Sake Production Manual and Toji Training Initiatives

Fukushima’s success in sake brewing is supported by its proactive approach to improving brewing techniques. Established in 1992, the Sake Academy Vocational Development School aims to foster toji (master brewers) and standardize techniques. Graduates of the academy are active in Fukushima and beyond, contributing to the quality of Fukushima’s sake. Additionally, the “Fukushima Ginjo Sake Production Manual” was developed to systematize brewing techniques, enabling even less experienced brewers to produce high-quality sake. This systematic approach has helped Fukushima achieve a record number of gold awards in the National New Sake Awards.

6.The Diversity of Fukushima Sake and Future Prospects

Fukushima sake offers a wide range of flavors, appealing to everyone from beginners to connoisseurs. From fruity, easy-to-drink varieties to full-bodied sakes with a balanced umami and acidity, Fukushima provides a diverse selection. Strong collaboration among breweries promotes the exchange of techniques and ideas, fostering innovation and contributing to the continued development of Fukushima sake.

7.Summary

Fukushima Prefecture is a unique sake production region where natural resources and innovation come together. With distinct regional flavors, ongoing quality improvements led by young toji, and high recognition nationwide, Fukushima sake continues to be highly acclaimed. Fukushima’s fruity, full-bodied sake pairs well with a variety of dishes and is gaining popularity domestically and internationally. We invite you to experience the diverse world of Fukushima sake, rich in flavors unique to this region.