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5. Product Specification of Geographical Indication “岩手 (Iwate)”

＜Interim translation＞

Seishu / Sake

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

• (1) Characteristics of liquor
   Iwate’s Seishu (Sake) has a soft texture that brings out the mellow umami flavor of rice, thanks to the high quality water that spring from all over the prefecture and the techniques of the “Nanbu Toji” (“Toji” means the chief seishu maker), the biggest toji group in Japan.
   When you put it in your mouth, you can feel the rich umami flavor derived from rice, which spreads gently, and the refreshing scent of green bamboo and fresh greenery.
   Junmai Ginjo-shu and Ginjo-shu have the aroma of fresh fruits such as green apple and pear.
   Iwate’s Seishu with a soft texture tastes better when paired with food as sake drunk during the meal, as it brings out the flavors of ingredients in a variety of dishes, regardless of Japanese or Western. In particular, it goes very well with hot dishes bringing out the flavors of the ingredients, such as Iwate Prefecture’s local dish “Hittsumi”, where each ingredient’s unique characteristics become broth, and all Umami of each ingredient are soaked in flavor well.
• (2) Essential attribution of its geographical origin to characteristics of liquor
  • A. Natural factors
     Iwate Prefecture is located in the northeast of Japan’s Tohoku region (northern Honshu).On the east side facing the Pacific Ocean, the Kitakami Highlands such as Mt. Hayachine and Mt. Yakushidake, where limestone, granite, etc. are deposited, spread out north and south. On the west side, the Ou Mountains such as the volcanic plateau of Hachimantai and Mt. Kurikoma, where volcanic rocks, tuff stones, etc. are deposited, range north and south, including Mt. Iwate, the highest peak in the prefecture with an altitude of about 2,038 m. The snow and rain falling on these mountains forms Kitakami River of 249 kilometers long that flows through this area, as well as it brings abundant crystal clear subsoil water and underground water to every corner of the prefecture, such as the “Ryusendo Cave Underground Lake Water”, which is one of the top 100 high quality water of the Showa era.
     In addition, this area is unique in that it is one of the few places in Japan where a variety of sediments from the Paleozoic era (approx. 200 million to 500 million years ago) and newer strata are mixed together, and underground water that gushes out is rich in calcium and magnesium, which promote the growth of yeast and the elution of enzymes from koji. The subsoil water and underground water rich in minerals are indispensable for the healthy cultivation of sake rice, such as “Ginginga” and “Yui no Ka”, developed in this area, and the quality of Iwate's Seishu, which has a soft and mellow taste.
     Iwate Prefecture is a cold region in winter, with temperatures in some inland and mountainous regions dropping to -20 degrees Celsius or below. This harsh cold not only makes it difficult for miscellaneous bacteria to grow, but it is also suitable for controlling the low temperature of fermentation in the sake manufacturing process, especially, it is a good environment for Ginjo-shu brewing, which requires long-term fermentation at low temperatures.
     However, in addition to having mineral-rich water that is suitable for rice cultivation, this region also has the ability to create windbreak forests, improve cultivation techniques, and cultivate sake rice having strong cold resistance and a high shinpaku manifestation rate.
     Currently, high-quality sake rice that is suited to the climate of this region is being produced by the tireless efforts of the people of Iwate Prefecture over many years.
  • B. Human factors
    
  •   Until the Meiji Restoration (late 1800s), the Nanbu clan, which ruled this area, worked to attract merchants by giving land to merchants from other territories and letting them live to make the castle town prosper. These efforts are said to have led to the creation of the Nanbu Toji group, which is currently Japan’s largest toji group and is proud of this region.
     In 1678, Murai Gonbei, a merchant from Takashima County, Omi Province (current Takashima City, Shiga Prefecture), in order to run a sake brewery in Shiwa (current Shiwa-cho, Shiwa-gun, Iwate Prefecture), brought sake craftsmen from Kamikata (Area centered on current Kyoto and Osaka), therefore, sake brewing of “Sumizake”, which became the basis of modern sake, began in this area.
     Young people in the area around current Morioka City, Iwate Prefecture were hired to make this “Sumizake”, and the excellent persons of them were sent to Kamikata as technical apprentices.
     And by bringing them back as “Sakajiko”, the brewing techniques in this area were refined.
     In addition, with the penetration and expansion of consumption of “Sumizake” in this area, “Hikizakaya” brewing sake on consignment from other sake breweries was born.
     Because “Hikizakaya”was run by farmers as a side job, in order to maintain the quality of the sake, “Sakajiko” of the sake breweries as a consignor provided on the job training. Under the training of “Sakajiko”, the techniques for brewing “Sumizake” originating from Kamikata were spread among the farmers who were “Hikizakaya”, and the techniques were passed down to the descendant of the farmers and refined.
     Farmers in Iwate prefecture who refined their brewing techniques in this way went to work in other areas during the agricultural off-season, and were called “Nanbu Toji” because of their advanced brewing techniques.
     The advanced brewing techniques were passed down not only in Iwate Prefecture but also throughout Japan.
     Currently, the Nanbu Toji Association organized mainly by Nanbu Toji, through holding the Nanbu Toji Brewed Seishu Competition and the Summer Sake Brewing Seminar, passes on the techniques and skills of Nanbu Toji cultivated in history, and it is also passing on Iwate Prefecture's sake having soft and mellow taste to the next generation.
     Moreover, it also contributes greatly to the improvement of brewing technology, such as conducting research on brewing technology for Seishu that meets the needs of the times.
     As mentioned earlier, Nanbu Toji is deeply involved in forming the quality of Seishu in Iwate Prefecture, but the efforts of not only Nanbu Toji but also the people of Iwate Prefecture and the local area strongly support the realization of these characteristics of Iwate Prefecture’s Seishu in terms of ingredients.
     Specifically, the Iwate Prefectural Agricultural Research Center and the Iwate Industrial Research Institute have spent many years for developing sake rice (Ginginga, GinOtome, and Yui no Ka) that can be grown even in this cold region, koji mold (Reimei Hiraizumi, Beni Tsubaki and Shiro Tsubaki) and yeast (Giovannni’s melody, Yuuko’s feelings, etc.) focused on bringing out the characteristics of sake from Iwate Prefecture, and their researches are still ongoing.
     As is widely known around the world, Iwate Prefecture is one of the areas that were hit by an unprecedented disaster called the Great East Japan Earthquake in March 2011.
     Since the same year, the Iwate Prefecture Japan-Sake Makers Association, which consists of sake breweries in Iwate Prefecture, and the Iwate Industrial Research Institute have played a central role in wishing for the recovery from the Great East Japan Earthquake.
     Additionally, as a major stepping stone to recovery, Seishu having a soft and mellow taste brewed only with ingredients sourced from Iwate Prefecture is positioned as “All Iwate Seishu”, and they are promoting the appeal and branding of the Iwate prefecture brand.
     Among the koji molds unique to Iwate Prefecture mentioned above, “Reimei Hiraizumi” is a symbol of a new start toward reconstruction, and is entrusted with the region’s united desire to wake to a new dawn and take a step.
     As described above, the public and private sectors in Iwate Prefecture have worked together on inheritance of traditions, development of human resources, and improvement of brewing techniques. As a result of these initiatives, the character of Iwate’s Seishu has been formed to have a soft and mellow taste. And they are still making efforts to further improve the quality of Seishu in Iwate.

Ⅱ Matters relating to ingredients and production method of liquor

• (1) Ingredients
  
  • A. Only domestically produced rice must be used for rice and rice koji.
    　However, when displaying “All Iwate Seishu”, rice and rice koji harvested in Iwate Prefecture, koji mold and yeast as strains bred in Iwate Prefecture, and separately those specified in the guidelines for work implementation must be used.
  • B. Only water collected within Iwate Prefecture must be used.
  • C. It uses the ingredients of “Seishu” stipulated in Article 3, item (vii) of the Liquor Tax Act (Act No. 6 of 1953).
    　However, among the ingredients for Seishu stipulated in Article 2 of the Order for Enforcement of the Liquor Tax Act (Cabinet Order No. 97 of 1962), only Alcohol(Note) may be used.
  •  (Note): Limited to cases where the weight of alcohol in the ingredients must not exceed 50% of the weight of rice (including koji rice). (Note): Limited to cases where the weight of alcohol in the ingredients must not exceed 50% of the weight of rice (including koji rice).
• (2) Production method
  • A. It must be produced within Iwate Prefecture according to the sake brewing method stipulated in Article 3, item (vii), 7 of the Liquor Tax Act.
     However, when displaying “All Iwate Seishu”, it must meet the requirements for manufacturing method quality listed in the right column of the table in paragraph (1) of the Quality Labeling Standards for Seishu Manufacturing (National Tax Agency Notification No. 8 of November 1989).(Limited to products manufactured using only polished rice, rice koji, and water as ingredients.)
  • B. In the process of sake brewing, sake must be stored in Iwate Prefecture
  • C. Bottling must be completed within Iwate Prefecture with containers planned to be delivered to consumers.

Ⅲ Matters relating to management for maintaining the characteristics of liquor

• (1) In order to use the geographical indication (GI) “Iwate”, 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).
• Name of control body： Iwate Control Body on Geographical Indication (within the Iwate Prefecture Japan-Sake Makers cooperative Association)
• Address: 4-19, Baba-cho, Morioka City, Iwate Prefecture
• Telephone: 019-623-6121
• Website: https://iwatesake.jp
• (2) For liquor that have been confirmed under (1), if “All Iwate Seishu” is displayed on the container or packaging of liquor along with the geographical indication “Iwate”, the labeling shall be in accordance with the guidelines for work implementation.

Ⅳ  Matters relating to liquor classes

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

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