Product Specification of Geographical Indication “南会津 (Minamiaizu)”
＜Interim translation＞
Seishu / Sake
Ⅰ Matters relating the characteristics of liquor which is essentially attributable to its geographical origin
- (1) Characteristics of liquor
Junmai-shu (pure-rice sake) of Minamiaizu is generally characterized in that having a soft texture, gentle sweetness derived from rice and the fruity character of yeast enhanced by the water quality and brewing environment (heavy snowfall) unique to Minamiaizu, and its clean aftertaste.
The color ranges from clear to pale gold.
In particular, when you put junmai daiginjo-shu and junmai ginjo-shu in your mouth, an elegant sweetness spreads softly in the mouth and you can also feel a refreshing aroma reminiscent of fruits such as apples and melons.
Furthermore, the sweetness and aroma are harmonized, and you can enjoy a refreshing aftertaste.
Junmai-shu of Minamiaizu, which has a soft texture and a clean aftertaste, has long been loved by the people of this region as a drink with dinner to enjoy dishes using wild vegetables and mushrooms preserved in salt.
It also goes extremely well with rich dishes that harmonize pleasant acidity and bitterness with oiliness, such as simmered dishes and tempura made with “Nango Tomato (Geographical Indication for agricultural products)” and Aizu Tajima asparagus, which are local specialties. - (2) Essential attribution of its geographical origin to characteristics of liquor
- A. Natural factors
Minamiaizu Town is an administrative district in Fukushima Prefecture, located in the southernmost part of Japan’s Tohoku region (Northern Honshu), and is adjacent to Nasushiobara City and Nikko City in Tochigi Prefecture.
About 90% of the total area of Minamiaizu Town (886.47
) is covered by forests, and the town is a heavy snow area surrounded by steep mountains on all sides, including Mount Taishaku (approximately 2,060 meters above sea level), which is part of the Echigo mountain range.
This area is close to the watershed between the Ojika River, a part of the Tone River system that flows into the Pacific Ocean, and the Aga River, a part of the Agano River system that flows into the Sea of Japan, and is located in the upper river basins of the Aga River (also known as the Arakai River) and the Ina River, therefore, there is an abundant supply of soft water with an average hardness of approximately 30 (mg/L) with low mineral content.
By using this soft water for sake making, the fermentation of moromi proceeds gently, forming the quality of sake that has a soft texture and an elegant sweetness.
This area is a heavy snowfall area with an annual snowfall exceeding 9 meters, and the lowest temperature could also be minus 10 degrees or less.
On the other hand, due to the large temperature difference between day and night in the summer and the abundant meltwater, rice cultivation including “Yume no Kaori”, sake rice connected to Fukushima Prefecture, is active, and sake rice with a rich umami flavor is produced.
Also, in the winter, the snow that falls on the brewery acts as a natural insulator, making it less susceptible to the effects of the outside air.
As a result, the temperature inside the sake brewery is kept constant, creating an optimal environment for sake brewing, which requires delicate temperature control. This environment encourages the yeast to work well, which is one of the reasons for producing a fruity aroma. - B. Human factors
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According to the records of the oldest existing sake brewery in this area, sake brewing has been carried out here since the Genroku era (1688-1704) of the Edo period.
Additionally, the “Zenjiro Tadakuma Diary” of the Hosoi family, a wealthy merchant in Oku Aizu (current Minamiaizu Town), records that they had made a reasonable profit from sake brewing in this area since Bunka 9 (1812). This indicates that sake brewing was thriving in this area, which was part of the “Minamiyama Okurairi-ryo (shogunal demesne)” during the Edo period, and formed a different culture from the Aizu Domain centered around current Aizuwakamatsu.
At the time, transportation in this area was often cut off due to heavy snowfall, making it difficult to invite a toji (chief sake maker) continuously and stably, so the local people brewed their own sake through trial and error, which led to the development of the quality of sake that suited the food culture of the area.
The food culture of this area includes freshwater fish grew up in a clear stream from the mountains, as well as salted products to preserve valuable foods in salt.
In addition, as this area is far from the sea, it was difficult to obtain marine products, but processed products such as dried fish were transported from Ezo (current Hokkaido) to Echigo Province (current Niigata Prefecture) by Kitamaebune, and then transported with salt to this area by water transportation along the Aga River and human power.
Therefore, dishes using dried foods such as dried fish and salted wild vegetables and mushrooms are popularly eaten in this area, and this has developed the quality of sake having a soft texture and a clean aftertaste to go well with these dishes.
Sake brewing in this area has been nurtured by local people with a passion for research until today, and now continue to advance in collaboration with the Industrial Technology Institute Fukushima Prefectural Government Aizuwakamatsu Technical Support Center, where temperature control and enzyme titers of koji are quantified and analyzed to further improve the quality of sake from a scientific perspective.
- A. Natural factors
Ⅱ Matters relating to ingredients and production method of liquor
- (1) Ingredients
- A. Only rice(Note) harvested within the production area must be used for rice and rice koji.
(Note) This is limited to rice ranked as third grade or higher by the Agricultural Products Inspection Act (No. 144 of 1951).
- B. Only water from within the production area must be used.
- C. The ingredients of “seishu” as specified in Article 3, Item 7 (a) of the Liquor Tax Act (No. 6 of 1953) must be used.
- A. Only rice(Note) harvested within the production area must be used for rice and rice koji.
- (2) Production method
- A. It must have been produced within the production area using the seishu production method stipulated in Article 3, Item 7 (a) of the Liquor Tax Act (No. 6 of 1953).
- B. It must meet requirements for the manufacturing process and quality listed in the right-hand column of the table in Paragraph 1 of the Labelling Standards for the Manufacturing Process and Quality of Sake (National Tax Agency Notification No. 8 of November 1989).
- C. If storage is required during the production process, it must be carried out within the production area.
- D. It must be packed within the production area into containers intended to be delivered to consumers.
Ⅲ Matters relating to management for maintaining the characteristics of liquor
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In order to use the geographical indication (GI) “Minamiaizu”, 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：Geographical Indication Minamiaizu Management Council
Address：Nakata 646-1, Sakai, Minamiaizu Town, Minamiaizu District, Fukushima Prefecture (within HANAIZUMI Sake Brewery Co., Ltd.)
Telephone：0241-73-2029
Email: giminamiaizu@yahoo.co.jp
Ⅳ Matters relating to liquor classes
Seishu /sake (Article 3, Item 7 of the Liquor Tax Act)
