Sake Production Region: Gifu Prefecture

(Gifu Prefecture)

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

Gifu Prefecture, surrounded by beautiful natural landscapes like the Hida Mountains and Shirakawa-go, is a region known for its rice cultivation and sake brewing. With approximately 50 breweries, Gifu takes advantage of abundant water resources and a cold climate to produce unique sake. Below, we explore why Gifu is a prominent sake production region and the characteristics of Gifu sake.

1.The Natural Environment of Gifu and Its Benefits for Sake Brewing

Gifu is a mountainous area surrounded by 3,000-meter peaks, such as the Hida Mountains, offering rich water resources and a cold climate, ideal for sake production. Rivers like the Kiso, Nagara, and Ibi flow through the prefecture, providing diverse water quality, from ultra-soft to medium-soft water, which contributes to the varied characteristics of local sake. In colder regions, low-temperature fermentation, known as kanzukuri, is commonly practiced, resulting in crisp, dry sake.

Additionally, Gifu’s varied elevation provides suitable land for rice cultivation, essential for sake brewing. The combination of high-quality local rice and water from Gifu’s natural environment significantly influences the flavor profile of Gifu sake.

2.Development of Unique Sake Rice and Yeast in Gifu

Gifu has developed original sake rice varieties, such as “Hida Homare” and “Ibi no Homare.”

Hida Homare: Grown in the Hida region, Hida Homare is a cold-resistant rice variety well-suited to Gifu’s climate and conditions. Sake made from this rice is known for its balanced acidity, sweetness, and umami, making it popular among local breweries.

Ibi no Homare: Jointly developed by local farmers and Sugihara Brewery, Ibi no Homare is ideal for premium sake, such as daiginjo. It has a clean and elegant flavor, and Sugihara Brewery’s flagship brand, “Imi,” which uses 100% Ibi no Homare rice, is highly regarded among Gifu sake enthusiasts.

Additionally, Gifu has developed unique yeasts, such as “G Yeast” and “Bubble-Free G Yeast.” Known for enhancing aroma and creating a clean flavor, these yeasts are used for ginjo and daiginjo sake. While G Yeast initially produced foam during fermentation, in 2010, a variant called “Bubble-Free G Yeast” was developed to improve production efficiency.

3.Characteristics of Gifu Sake: Wide Range from Light and Dry to Sweet

The diverse climate and water quality across Gifu Prefecture create a broad range of sake flavors. In the northern Hida region, cold winters favor the production of dry, crisp sake, which pairs well with meals. In contrast, the plains and southern Mino area produce a variety of sweet and umami-rich sakes, reflecting Gifu’s unique diversity.

Gifu sake is known for its smooth texture and delicate aroma, pairing well with Japanese dishes like sashimi and sushi, as well as fermented local foods. Sake brewed with Gifu’s local rice and yeast has a rounded, rich flavor, enhancing the dining experience and gaining popularity as a food-pairing sake.

４.Traditional Breweries and New Initiatives

Gifu is home to many historic breweries with over 100 years of brewing tradition. For example, Watanabe Brewery, using spring water from the Hida Mountains, has earned high acclaim domestically and internationally for its brand “Horai.” Sugihara Brewery’s “Imi” is another premium sake, crafted by just two skilled brewers, gaining nationwide popularity.

In addition, collaborative projects and new initiatives are taking place across Gifu. Nine breweries in the prefecture have joined together for the “Gifu Nine Breweries” project to create a pure rice sake made from locally sourced ingredients, adopting a unified package design to promote Gifu sake both within and outside the prefecture. Through these efforts, Gifu sake continues to blend tradition with innovation, producing a variety of appealing sake styles.

5.Diversity of Gifu Sake and Future Prospects

Gifu sake offers a rich diversity of flavors, reflecting regional differences in climate, natural water sources, and local rice varieties. Sake made with unique Gifu rice, such as Hida Homare and Ibi no Homare, along with G Yeast, showcases the terroir and technical prowess of Gifu. Additionally, Gifu’s breweries are expanding exports to Asia and Western countries, increasing international recognition for Gifu sake.

Although Gifu sake may still be lesser-known nationwide, it embodies a deep connection to local nature, tradition, and innovation, promising continued appeal to sake enthusiasts.

6.Summary

Gifu Prefecture, with its abundant water, cold climate, and high-quality local rice, has cultivated a unique sake culture. Gifu sake offers a wide variety of flavors, from light and dry to rich and sweet, making it an excellent complement to food. Sake brewed with Gifu’s distinctive rice and yeast is highly acclaimed both domestically and internationally. Discover the profound charm of Gifu sake, crafted by the prefecture’s rich natural environment and cultural heritage.