Sake Production Region: Aichi Prefecture

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

(Aichi Prefecture)

While Aichi Prefecture is widely known for its automotive and machinery industries, it is also a region with a deep-rooted brewing culture, producing not only sake but also mirin, miso, and soy sauce. Aichi, home to the Owari and Mikawa regions, ranks seventh in sake shipment volume nationwide, firmly establishing its position as a sake-producing area. Here, we explore why Aichi stands out as a sake production region and the distinctive qualities of Aichi sake.

1.Benefits of Aichi’s Natural Environment for Sake Brewing

Aichi is blessed with abundant water systems, including the Kiso and Yahagi Rivers, providing pristine spring water essential for sake brewing. The water in Aichi is mostly soft, which is ideal for drawing out the umami of rice, resulting in sake with a rounded, rich flavor. The prefecture also has a mild climate with distinct seasons, favorable for growing sake rice. High-quality rice grown locally is widely used in Aichi’s sake production.

2.Unique Sake Rice Varieties Developed in Aichi

Aichi has developed several varieties of sake rice specifically suited to brewing, including “Wakamizu,” “Yumesansui,” and “Yumeginga.”

Wakamizu: Developed in 1983, Wakamizu is suitable for cultivation outside cold regions and has large grains that dissolve easily in brewing, yielding sake with a mellow taste and a rich, full-bodied flavor.

Yumesansui: Introduced in 1997, Yumesansui is known for bringing out the rich umami of rice, producing sake with a deep, robust flavor that is well-regarded within and beyond Aichi.

Yumeginga: Created in 2012 as a cross between Wakamizu and Yamada Nishiki, Yumeginga is ideal for ginjo sake, with a fruity aroma and clean taste that retains purity even with high polishing ratios.

These rice varieties are well-suited to Aichi’s climate and brewing techniques, enabling local breweries to produce a variety of sake styles. Many breweries in Aichi produce ginjo and junmai sake using these rice types, contributing to the rich flavors distinctive of Aichi sake.

3.Characteristics of Aichi Sake: Full-Bodied Umami and Sweetness

Aichi sake is typically known for its full-bodied, rich sweetness, often referred to as “noujun amakuchi.” This style complements the bold flavors of local dishes like Hatcho miso and tamari soy sauce. While many areas in the Chubu region are known for dry sake with a crisp mouthfeel, Aichi’s sake is noted for its condensed rice flavor and sweetness, creating a complex, layered taste.

In the Owari and Mikawa areas, the focus is on robust sake with rich body and depth, making it an excellent pairing with the region’s intensely flavored cuisine. Aichi is also known for “Onikoroshi,” a high-alcohol sake that became highly popular in the Edo period, rivaling Nada sake in consumption and reputation.

4.Historic Breweries and Brewing Culture in Aichi

Aichi is home to many historic breweries with long-standing traditions. Nationally renowned brands such as “Kamoshibito Kuheiji” from Banjo Jozo and “Horaisen” from Sekiya Brewery are produced in Aichi, combining tradition with innovation to create diverse sake profiles. Aichi’s brewing history is extensive, dating back to ancient times, with records in the Kojiki and Nihon Shoki that show its use in religious ceremonies.

During the Edo period, the Nagoya domain encouraged sake brewing and invited brewers from Nanto (present-day Nara), advancing the development of brewing techniques. Breweries on the Chita Peninsula and in Nishimikawa have been producing locally rooted sake for centuries. Aichi has also fostered a unique brewing culture that emphasizes the reuse of sake lees in the production of vinegar and mirin, enhancing the diversity of the region’s fermentation culture.

５.Diversity of Aichi Sake and Future Outlook

Aichi sake, traditionally known for its full-bodied sweetness, is expanding to include dry, refreshing types and fruity ginjo sakes, offering a wider array of flavors. The prefecture’s breweries are incorporating new techniques and ideas while preserving tradition, gaining national attention with unique labels. Events and tastings organized by local breweries help promote Aichi sake’s appeal to residents and tourists alike.

Aichi sake is also gaining popularity abroad, particularly in Asia, Europe, and North America. The distinctive rice varieties and brewing methods unique to Aichi continue to captivate international fans, with Aichi sake becoming increasingly recognized worldwide. As it reaches more audiences, Aichi sake will continue to connect drinkers with the region’s terroir and cultural heritage.

6.Summary

Aichi Prefecture, with its abundant water resources, unique sake rice varieties, and rich brewing culture, is a celebrated region for sake production. Known for “noujun amakuchi” sake with bold flavor, Aichi sake pairs beautifully with local cuisine. Balancing tradition and innovation, Aichi’s breweries will continue to diversify and grow, enhancing the reputation of Aichi sake both domestically and internationally. Enjoy the unique umami-rich sake that only Aichi can offer.