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5. Product Specification of Geographical Indication “白山（Hakusan）”

＜Interim translation＞

Ⅰ Matters relating the characteristics of liquor which is essentially attributable to its geographical origin

• (a) Characteristics of liquor
   Hakusan’s sake in general is rich, full-bodied, taking advantage of the delicious taste of rice.
   Among them, Junmai-Ginjo-shu and Ginjo-shu have a fruity flavor and moderate sourness, and with its rich taste and flavor, make drinkers feel the dignity.
• (b) Essential attribution of its geographical origin to characteristics of liquor
  
• • (1) Natural factor
     Hakusan City of Ishikawa Prefecture is located on the alluvial fan of Tedorigawa-river which issues from the sacred mountain Hakusan that has been a religious subject from over 1300 years ago, and is blessed with affluent underflow water. This water contains a lot of calcium and little potassium and therefore, it facilitates mild fermentation during the sake brewing process and promotes the dissolution of rice and hence, brings the delicious taste of rice and forms the rich, full-bodied quality of sake which is peculiar to Hakusan.
  • (2) Human factor
     From time immemorial, Hakusan’s sake has been cultivated by history and tradition of “Kikuzake (chrysanthemum sake).” In ancient times, “Kikuzake” is a sake with chrysanthemum petals being floated in a cup. According to the “Engishiki” which was compiled in the Heian Period and was one of the ceremonial rules, there was a custom to drink Kikuzake in the palace at the time of the Chrysanthemum Festival during the period. According to one estimate about “Kikuzake,” a trickle of sake made after drinking up full-bodied sake looked like a chrysanthemum pattern.
     Moreover, in the Tokitsugu Yamashina’s book “Tokitsugu-kyoki” (written in 1527), there is a description that the Hakusan’s “Kikuzake” was brought to Kyoto, meaning that sake has been brewed in the area through the ages.
     Furthermore, in the Ekiken Kaibara’s book “Fuso-kisho” (written in around 1700), with regard to sake brewed in the Hakusan area, the following descriptions were found and hence, it is clear that the quality of the sake has received a high evaluation through the ages: “Kashu Tsurugi (now Hakusan City) is located approximately 12 kilometers off from Kanazawa. There is a river flowing in from Hakusan. It is called Tedorigawa-river. Sake is brewed using the water. Sake is brewed using snow-broth. Sake is clear and very delicious. Someone travels around a country and tastes various sake. This is the world’s best sake.”
     Based on such background, sake makers in the Hakusan area pursue technologies to brew extremely tasty and full-bodied sake and to make drinkers feel the dignity, as well as make efforts to develop products such as Yamahai-jikomi (Yamahai brewing method) etc. In addition, they make efforts to maintain the characteristics of sake and improve the quality of sake by, among others, launching a local brand “Hakusan-Kikuzake” in 2005.

Ⅱ Matters relating to ingredients and production method of liquor

 To use the geographical indication “Hakusan,” it is required to meet the following requirements:

• (1) Ingredients
  • A. Only domestically produced rice (limited to brown rice for brewing with a rating of grade 1 or higher under the Agricultural Products Inspection Act – Act No. 144 of 1951, and the rice-polishing ratio of 70% or less) or only brown rice for brewing harvested in Hakusan City, Ishikawa Prefecture (limited to a rating of Grade 3 or higher, and a rice-polishing ration of 70% or less) is used for rice and rice koji.
     However, when displaying “Kamosu Hakusan”in accordance with Section Ⅲ(2), only brown rice for brewing harvested in Hakusan City must be used for both rice and rice koji.
  • B. Water collected in Hakusan City, Ishikawa Prefecture.
  • C. Ingredients for “Sake” stipulated in Item 7 of Article 3 of the Liquor Tax Act (No. 6 of 1953) are used. Provided, however, that among the ingredients for sake stipulated in Article 2 of the Enforcement Order of the Liquor Tax Act (Cabinet Order No. 97 of 1962), ingredients other than alcohol (limited to the case in which, among ingredients, the weight of alcohol does not exceed 50% of the weight of rice, including rice for koji) may not be used.
    (Note) The rice-polishing ratio shall be the one indicated in Item 1 of Article 1 of the “Standards for Production Methods and Quality Indication for Sake - Notification of the National Tax Agency No. 8 of 1989.”
• (2) Production method
  • A. Sake manufactured in accordance with the production method of sake stipulated in Item 7 of Article 3 of the Liquor Tax Act (except for the part concerning the sub item c. of the Item 7) in Hakusan City of Ishikawa Prefecture. Provided, however, that the Ekika-jikomi (liquefaction brewing) shall not be made for producing Moromi.
  • B. Shubo shall be used for brewing.
  • C. The percentage of use of Koji-mai (rice for koji) shall be 20% or more.
  • D. If sake is stored during the brewing process, it shall be stored in Hakusan City of Ishikawa Prefecture.
  • E. Sake shall be filled in the container scheduled to be delivered to consumers in Hakusan City of Ishikawa Prefecture.
    • (Note 1) “Preparation for liquefaction”is a preparation method to liquefy sake rice by using enzymes without being steamed.
    • (Note 2) “Shubo” is yeast starter propagated by rice, rice koji and water to help with the process of producing sake.
    • (Note 3) “Proportion of koji rice used” is based on Section1, Item 3 of “Labeling Standards for Producing Process and Quality of Sake(1989 National Tax Office Notice No.8) ”

Ⅲ Matters relating to management for maintaining the characteristics of liquor

(1) In order to use the geographical indication (GI) “Hakusan”, the liquor that uses the GI is required to be confirmed by the following control body (hereinafter referred to as “the control body”) pursuant to guidelines for work implementation, prepared by the control body as to whether the relevant liquor satisfies “1. Matters relating the characteristics of liquor which is essentially attributable to its geographical origin“ and “2. Matters relating the raw materials and production method of liquor” by the time the relevant liquor is shipped to places (excluding places subject to the provision of Article 28, paragraph 1, of the Liquor Tax Act) from its brewing place (including places deemed as brewing places with the permit to produce liquor by the provisions of Article 28, paragraph 6 or Article 28-3, paragraph 4 of the Liquor Tax Act).

(2) For liquor that have been confirmed under (1), if “Kamosu Hakusan” is displayed on the container or packaging of liquor along with the geographical indication “Hakusan”, the labeling shall be in accordance with the guidelines for work implementation.

Ⅳ Matters relating liquor classes

 Seishu /sake (Article 3, Item 7 of the Liquor Tax Act)

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