Product Specification of Geographical Indication “喜多方 (Kitakata)”
＜Interim translation＞
Seishu / Sake
Ⅰ Matters relating the characteristics of liquor which is essentially attributable to its geographical origin
- (1) Characteristics of liquor
In general, Junmai-shu of Kitakata has a soft roundness and a rich umami flavor, with a fruity note of apples and bananas. When you put it in your mouth, a refreshing sweetness widely spreads on the palate with a light and sharp aftertaste that enhances the sweetness of seasonal and wild vegetables, especially the asparagus from Kitakata, one of the largest producers in the Tohoku region. Additionally, it pairs well with simple flavored cuisine such as soba-based cuisine including Yamato soba made from buckwheat berries harvested in this region. - (2) Essential attribution of its geographical origin to characteristics of liquor
A. Natural factors
- A. Natural factors
Kitakata (Kitakata City, Fukushima Prefecture and the neighboring Nishiaizu Town, Yama County, Fukushima Prefecture) is located in the northern part of the Aizu Basin, which spreads across the western part of Fukushima Prefecture. This area is surrounded by majestic mountain ranges on three sides: the Iide Mountain Range to the north, the Echigo Mountains to the west, and the foothills of Mt. Oguni to the east overlooking the top of Mt. Bandai. The heavy snow that piles up over 2.5 meters on these mountains seeps into the geological strata, forming a wide variety of rivers and springs, such as the tributaries Nigori River, Oshikiri River, and Tazuki River as well as the main stream Aga River. In addition, in the strata, an alluvium is formed by the transport from these rivers, with sedimentary soil suitable for farming on the surface and the sand-gravel layer beneath it. The water that passes through these strata becomes an abundant underground water that is very soft and gentle texture, which is essential for the sake quality with the soft, round and rich umami character of this region.
In addition to abundant water, this region has the unique climate of the basin, where the temperature difference between day and night from July to September can reach nearly 10 degrees Celsius. This difference in temperature between day and night during the rice heading period promotes the accumulation of starch within the rice grains, which leads to the production of the sweeter rice. Also, rice straw is used as fertilizer for the paddy fields, which slowly decomposes in the soil, improving the soil condition and increasing its ability to keep the effect of fertilizer, and this has led to the production of high-quality rice since long ago. Thanks to this environment, this region is suitable for the cultivation of sake rice varieties such as Gohyakumangoku and table rice varieties like Koshihikari. These soft, sweet rice varieties play a vital role in shaping the distinctive character of the local sake.
As mentioned above, this region is blessed with abundant, very soft water and high-quality rice, and the harsh cold of winter, with average temperatures below the freezing point, provides ideal conditions for sake brewing. These factors contribute to the development of sake qualities, which have a soft roundness and a rich umami flavor with a pleasant aftertaste. - B. Human factors
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According to “Aizu no Sake” (written by Toyomatsu Ito), it is said that sake brewing in Kitakata dates back as far back as 1631, with the Sato family-a prominent local merchant-leading the industry. During the late Edo period (mid-1800s to late 1800s), the foundation of sake brewing was established, primarily in the Odatsuke and Koarai areas (present-day Kitakata city, Fukushima Prefecture) by full-time merchants, semi-agricultural landowners, and wealthy merchants. Sake brewing by semi-agricultural merchants was also flourishing in the nearby post town of Nozawajuku (present-day Nishiaizu Town, Yama County, Fukushima Prefecture) during the late Edo to Meiji period.
This region produced a large amount of rice, including sake-brewing rice, thanks to the abundance of water and the unique climate of the basin, which enabled the cultivation of soft and sweet rice. In order to distribute and consume the large amount of rice harvested, many watermills were built in the region using the abundant water. During the Meiji period, more than 20 rice-polishing watermills existed, enabling efficient rice polishing. Moreover, since this is a mountainous region far from the sea and the land and water routes for rice transportation were weak, sake brewing was carried out in the area as a way to utilize surplus rice. Therefore, it is assumed that sake with umami and sweetness derived from rice was produced since ancient times because sake brewing was practiced in the area using rice that was fresh, high quality rice from nearby areas. Furthermore, as a mountainous region where the sake quality has become having not only umami and sweetness, but also having a light and sharp aftertaste to match the simple food such as wild vegetables and soba that were widely taken and eaten in the region.
Unlike the sake breweries in the castle towns (present-day Aizuwakamatsu City, Fukushima Prefecture), sake breweries in this region found it difficult to receive protection from the Aizu Domain, and so they worked together and continuously experimented and innovated to sustain their sake brewing as a livelihood. In particular, when the Kabuki family, a merchant family that ran an oil business, began operating a sake brewing business in the Meiji period, and Fusahachi Kabuki, the fifth family head, devoted himself to research and improvement of brewing techniques, forgetting to eat and sleep, and generously shared and taught his techniques to local sake brewers, and it is said that most of the heads of sake breweries in the Kitakata region learned the brewing techniques from Fusahachi. In addition, Ichijuro (Eishiro) Ishikawa of “Ishikawa-ya (Eikawa)”, a liquor store in Nozawajuku, is said to have devoted himself to improving agricultural techniques while operating the sake brewing business, making various attempts, and spreading his rice cultivation techniques to nearby rural areas. It can be seen that sake in the region was established from these techniques.
In 1922, the “Yama Joyukai” (Note 1) was established to foster a spirit of mutual support and training in brewing techniques, and in addition to brewing methods that had been handed down for many years, in order to improve quality, each sake brewery worked to improve itself by incorporating brewing methods from Settsu (present-day northern central Osaka Prefecture and southeastern Hyogo Prefecture), which was a major producer of sake sent to Edo (Note 2) at the time. Today, the “Kitakata Toji Association”, consisting of brewing managers from breweries in the region, actively incorporates new techniques and theories, while respecting traditional techniques, and shares information with each other to improve the sake quality in the region.
Since 1995, the sake brewery in this region have been working with a group of producers in Kitakata to cultivate sake rice through reduced chemical pesticides farming. This initiative aims to achieve a sustainable sake brewing industry in the region, ensure the stable foster development. They also try to improve the environment that is essential for continuing to talk about Kitakata terroir in the future.
In this way, sake brewing in the region has built the characteristics of sake in the region by maintaining traditional production methods as each brewery strives to improve its techniques and sake quality. At the same time, they develop products that meet the demands of the times while taking advantage of the characteristics of local ingredients. By maintaining strong ties with the community, they have shaped the distinctive identity of the sake produced in this region.
Note 1: The name was changed to “Gomikai” in 1930.
Note 2: A general term for sake shipped from Kamigata (a general term for the area including present-day Kyoto and Osaka prefectures) to Edo (present-day Tokyo).
- A. Natural factors
Ⅱ Matters relating to ingredients and production method of liquor
- (1) Ingredients
- A. Only rice harvested within the production area must be used for rice and rice koji (Note 3). Note 3: Limited to those graded 3rd class or higher according to the Agricultural Products Inspection Act (Act No. 144 of 1951) .
- B. Only water from within the production area must be used.
- C. The ingredients of “seishu” as stipulated in Article 3, Item 7 (a) of the Liquor Tax Act (Act No. 6 of 1953) must be used.
- (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.
- 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) “Kitakata”, 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：GI Kitakata Sake Management Council
Address：2932 Aza Kitamachi, Kitakata City, Fukushima Prefecture (within Yumegokoro Sake Brewery Co., Ltd.)
Telephone：0241-23-0400
Ⅳ Matters relating to liquor classes
Seishu /sake (Article 3, Item 7 of the Liquor Tax Act)
