Product Specification of Geographical Indication “福岡 (Fukuoka)”
＜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, Fukuoka’s sake has a fragrant aroma, rich umami and refreshing aftertaste. As it has evolved in harmony with Fukuoka’s cuisine known for its sweet, savory, and umami-rich flavors, it creates well-balanced taste with the food rather than overpowering it. - (2) Essential attribution of its geographical origin to characteristics of liquor
- A. Natural factors
Fukuoka Prefecture is home to first-class rivers such as the Chikugo River, the largest river in Kyushu that flows into the Ariake Sea, the Yabe River, and Onga River which flows into the Hibikinada. Across the prefecture, high-quality, clear water suitable for sale brewing flows from the mountain. Fed by high-altitude ranges such as the Chikushi Mountains, these rivers run swiftly, carrying soft to moderately soft water with a small amount of minerals—water that naturally slows the fermentation process.
In addition, Fukuoka also faces the Sea of Japan, and while temperatures are low in winter, snowfall is scarce and the air is dry. This dry climate allows koji mold to easily penetrate to the shinpaku (white core) of sake rice during koji cultivation, seeking the moisture at its center, resulting in strong koji that effectively dissolves the rice.
This combination of soft water, dry climate and Fukuoka's unique sake brewing methods draws out the rice’s natural sweetness and umami, forming a quality of sake with a fragrant aroma. - B. Human factors
Fukuoka's food culture has been influenced by mainland China and the Korean Peninsula, and is generally characterized by savory and sweet cuisine, which is rich in umami. Fukuoka’s sake has evolved to harmonize with local dishes such as gomasaba (mackerel marinated with soy sauce and sesame), mentaiko (spicy cod roe), motsunabe (offal hot pot) and chikuzenni (simmered chicken and vegetables) to create well-balanced taste rather than overpowering them.
Fukuoka's sake brewing was known nationwide as a producer of high-quality sake from the Heian period to the Kamakura period. In 1690, there were 613 sake breweries in Chikuzen (present-day Fukuoka), and a confucian scholar Kaibara Ekiken praised it as “excellent, surpassing the finest products in Jokoku (the second-highest ranked provinces).” During the Bunka and Bunsei periods (1804-1829), the “Mizuma Toji” and “Keya Toji” groups, the oldest toji (master brewer) groups in Kyushu, were formed and led sake brewing.
The Satsuma Rebellion in the early Meiji period caused a shortage of sake in Fukuoka, resulting in an influx of sake from Kamigata (Kyoto and Osaka area). The recession after the Rebellion caused Fukuoka's sake to be overshadowed by Kamigata sake, and the sake brewing industry began to decline.In response, sake brewers worked on improving the quality of their sake. Among them, Kobayashi Sakugoro, a sake brewer from Kasuya County, felt a particular need to improve sake brewing techniques. He founded the Fukuoka Sake Brewers Association in 1889 and served as its first chairperson, establishing a system for exchanging information to improve sake brewing techniques in the region. When the Fukuoka Prefectural tax chief inspected Nada, Itami and Handa, Kobayashi became a temporary official and accompanied the association members, working tirelessly to introduce their cutting-edge sake brewing techniques at the time from there.
However, the brewing methods of Kamigata were designed for the use of hard water, which is rich in minerals and promotes yeast growth. However, Fukuoka's water is soft and lacked the mineral content to stimulate such yeast growth. As a result, simply adopting this brewing method did not yield high-quality sake.
Kobayashi Sakugoro found out this fact and developed a new brewing method: carefully cultivating koji in advance, allowing the koji mold to grow deep into the rice, thoroughly breaking it down before growing yeast. This allowed the small amount of minerals in the soft water combine with trace minerals released from the rice, fostering yeast growth. Furthermore, fermentation was carried out slowly and carefully at low temperatures to suppress the growth of miscellaneous bacteria.
As this brewing method spread through the information exchange system of the Fukuoka Sake Brewers Association, the overall quality of Fukuoka’s sake improved. As a result, from the 1890s to the 1950s, for about 60 years, Fukuoka’s sake was the pride with the second-highest production volume in Japan, following Hyogo.
The brewing method and Sake Brewers Association established under the leadership of Kobayashi Sakugoro have been passed down to the present day and have become the foundation of sake brewing in Fukuoka. Furthermore, even today, sake brewers strive to improve their technical skills through study groups and training seminars. Also, since 2012, the quality of Fukuoka's sake has improved through competition among breweries at the “Fukuoka Prefecture Liquor Appraisal”, which evaluates commercially available sake. Such tireless efforts and inheritance of tradition continue to support the sake brewing culture in Fukuoka.
- 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 Fukuoka 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 Fukuoka 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 Fukuoka Prefecture.
- C. Bottling shall be completed within Fukuoka Prefecture with containers planned 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) “Fukuoka”, 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 Fukuoka Control comittee
Address：1-24-36 Maidashi, Higashi-ku
Telephone：092-651-4591
Email: fukusake@crest.ocn.ne.jp
Ⅳ Matters relating to liquor classes
Seishu /sake (Article 3, Item 7 of the Liquor Tax Act)
