Product Specification of Geographical Indication “京都 (Kyoto)”
＜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, Kyoto's sake has a harmonious, rounded and soft mouthfeel upon tasting, and has the characteristic of having a full-bodied flavor and an accompanying elegant aroma that spreads throughout the mouth by a moderate umami and sweetness.
Kyoto's sake is a sake that complements food rather than overpowering it, allowing both to enhance each other’s flavors. - (2) Essential attribution of its geographical origin to characteristics of liquor
- A. Natural factors
Kyoto Prefecture is located almost in the center of the Japanese archipelago, with a long, narrow shape stretching from north to south.The mountainous backbone runs from east to west through the center of the prefecture, forming the Tamba Plateau. This ridgeline divides the prefecture into two river systems: the Yura River system, which flows into the Sea of Japan, and the Yodo River system, which flows into the Pacific Ocean, bringing abundant water sources for various parts of the prefecture.The strata are mainly formed of granite, and water that passes through these strata becomes soft to moderately hard water, which brings out the characteristics of Kyoto’s sake.
In addition, in terms of the winter climate, the northern region has heavy snowfall due to the influence of the Tsushima Current, and the Kyoto Basin in the southern region experiences a basin-specific phenomenon known as “bone-chilling cold”, resulting in generally severe cold.
The combination of high-quality, abundant water resources and the cold climate allows the slow fermentation of the moromi, contributing to create the quality of sake with a soft mouthfeel, moderate umami and sweetness, and a rich flavor. - B. Human factors
The history of sake brewing in Kyoto is exceptionally long. During the Heian period, a government office on sake brewing called “Mikinotsukasa” was established in the imperial palace to brew, store and manage sake. The Heian-period legal code, “Engishiki,” records that 13 types of sake were brewed by sake experts called sakabe within the palace, and most of them were reserved for the Emperor and the Imperial Court.
Kyoto also has an equally long history of culinary culture, which originated in the banquet culture of the nobility during the Heian period. As the times changed, this evolved into various culinary systems such as daikyo (great banquet), shojin (vegetarian), honzen (main meal), kaiseki (traditional Japanese course) and obansai (side dishes), which is based on dashi stock. Kyoto cuisine is characterized by its delicate flavors that make the most of the ingredients. In sake brewing, it is required to have a refined aroma, a soft mouthfeel, and a rich sake quality, and has evolved into sake qualities that complement and enhance each other.
Additionally, around the 12th century, a technique called "tou" was established, in which steamed rice, koji and water were added to the moromi, laying the foundation for the current "sandan-jikomi (three-step preparation for fermentation mash)”. Since the establishment of the toji system in the Edo period, Kyoto actively incorporated sake brewing styles from various schools such as Tango, Tanba, Tajima and Echizen toji, allowing them to compete and hone their skills. These technical skills have been highly valued at the time that employment agencies, such as “Tango-yado” were established.
In the Meiji period, instead of using preservatives (salicylic acid) whose safety was in question, a method was developed to heat-sterilized and sealed glass bottles, and the first “preservative-free sake” in Japan was released. This innovation spread nationwide, enabling sake brewing with superior quality and safety and revolutionizing the entire sake industry. In the post-war Showa period, as nationwide demand for sake increased and the shortage of toji and kurabito (a sake brewery worker) became more severe, “shiki-jozo (year-round brewing)” technology was developed, which allowed employees to brew sake throughout the year. Kyoto were among the first in Japan to adopt this technology, establishing a new sake brewing system that balanced both quantity and quality.
These continuous technological innovations demonstrate that sake brewing in Kyoto has not simply relied on its tradition, but has also evolved with the times.
In Kyoto, sake brewing and culinary culture are mutually intertwined, establishing sake qualities that complements each other, and continue to create unique value through the fusion of tradition and innovation. This has led to Kyoto to become one of the highest production volumes in Japan.
- A. Natural factors
Ⅱ Matters relating to ingredients and production method of liquor
- (1) Ingredients
- A. Only rice domestically produced must be used for rice and rice koji.
- B. Only water collected within Kyoto Prefecture shall be used.
- C. Only ingredients for "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 Enforcement Order of the Liquor Tax Act, ingredients other than alcohol, which is limited in the case where the weight of alcohol does not exceed 50% of the weight of rice, including rice koji, among ingredients, shall not be used.
- (2) Production method
- A. It shall be produced within Kyoto Prefecture according to the sake brewing method stipulated in Article 3, item (vii), of the Liquor Tax Act.
- B. In the process of sake brewing, sake shall be stored in Kyoto Prefecture.
- C. Bottling shall be completed within Kyoto Prefecture with containers planned to be delivered to consumers.
Ⅲ Matters relating to management for maintaining the characteristics of liquor
-
In order to use the geographical indication (GI) “Kyoto”, 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：Kyoto Brewers Association
Address：322-2 Nishiotemachi, Fushimi-ku Kyoto City, Kyoto Prefecture
Telephone：075-611-4115
Website：https://kyoto-sake.sakura.ne.jp/ja/index.html
Ⅳ Matters relating to liquor classes
Seishu /sake (Article 3, Item 7 of the Liquor Tax Act)
