Sake journey through Japan: The most important regions and their taste
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Table of contents
- Is there such a thing as "terroir" in sake.
- Nada (Hyogo): The "men's sake"
- Fushimi (Kyoto): The "Women's Sake"
- Niigata: The Kingdom of Snow
- Which region suits you best?
When we talk about wine, one thing is perfectly clear: a Riesling from the Moselle tastes different from one from Alsace. Soil, climate, and water all shape the taste.
For a long time, it was said that this wasn't possible with sake, since rice can be imported from all over Japan. But that's not true. The local water and climate have a massive influence on fermentation. Anyone wanting to find their favorite style needs to look at a map.
Is there such a thing as "terroir" in sake.
Yes, and the main factor is the water . Sake is 80% water. The minerals in it determine how active the yeast is.
- Hard water (high in minerals): Ensures a vigorous, rapid fermentation. The sake becomes strong, dry, and acidic.
- Soft water (low mineral content): Ensures a slow, gentle fermentation. The sake becomes soft, sweet, and elegant.
Nada (Hyogo): The "men's sake"
The Nada region in Hyogo Prefecture (near Kobe) is the largest sake-producing area in Japan. Sake has been brewed here for centuries.
The secret: the famous "Miyamizu" water. It's rich in phosphorus and potassium, which intensely stimulates the yeast. The result is a sake called Otokozake ("men's sake"): dry, robust, with high acidity and plenty of structure. It cuts ("kire") perfectly through the flavors of fatty meats or tempura.
Fushimi (Kyoto): The "Women's Sake"
Just a short train ride away, in the ancient imperial city of Kyoto, lies the Fushimi district. Here, the world is completely different.
The secret: The water here ("Gokosui") is legendary for its softness. Fermentation is very gentle. The result is traditionally called Onnazake ("women's sake"): It's silky, often slightly sweet, mild, and elegant. A perfect introduction for those who prefer a less "bitter" sake.
Niigata: The Kingdom of Snow
Let's travel north, to the coast of the Sea of Japan. Niigata is famous for three things: excellent rice, meters of snow, and Tanrei Karakuchi .
The secret: the snow. The air is exceptionally clean and cold in winter, perfect for the long-term fermentation of premium sake (ginjo). Furthermore, the melting snow filters the water very pure. "Tanrei Karakuchi" means "Light & Dry." Niigata sakes are famous for their smooth, spring-like texture and absolutely clean, crisp finish. The perfect accompaniment to sashimi.
Which region suits you best?
The choice of region is a matter of personal taste:
- Are you looking for power and structure ? Then the "men's sake" from Nada is the one for you.
- Do you prefer something mild and pleasing ? Then choose the "women's sake" from Kyoto .
- Do you prefer crystal-clear and dry water? Then you will love Niigata .
Ready for the journey?
We have sorted our collections by region so that you can find your terroir directly.
