The northern part of Japan’s main island, a region that includes Aomori, Akita, Yamagata, Iwate, Miyagi and Fukushima Prefectures.
Kōji in which the grains are all loose and not stuck together, as is the case for sake production, but not for other kōji-based beverages in Asia in which the kōji is often clumped together.
The largest brewers in the industry, i.e. the mass-producers. Often maligned, usually undeservedly.
Storage, aging, maturation.
Long string aged sake, implying deliberately aged rather than just left around too long.
A guild of t?ji hailing from Niigata Prefecture.
A sake rice variety from Hokkaido Prefecture.
Also known simply as “ginj?”. Premium or perhaps superpremium sake in general. There are four subtypes: ginj?-shu, junmai ginj?-shu, daiginj?-shu, and junmai daiginj?-shu. Collectively they are known as “ginj?-shu,” and comprise about 7% of all sake.
Rules governing labeling for regionality in sake. Only a handful exist and they are all self-governing and not legally binding.
Also known simply as “daiginj?.” Super premium sake made with rice milled down to 50% or less of its original size.
- Echigo Tojinosato March 23, 2013
- Tosatsuru Azure March 23, 2013
- Ranman Reiryo March 23, 2013
- Ranman Tokusen March 23, 2013
- Mieno Kanbai March 23, 2013
- Tobiroku March 23, 2013
- Yoshinogawa February 16, 2013
- Yoshinogawa Gokujo February 16, 2013
- Manabito February 16, 2013
- Kamoshibito Kuheiji February 16, 2013