Regional Sake

It goes perfectly with the distinctive "Nagoya cuisine"! Introducing sake from breweries in Aichi Prefecture!

Aichi Prefecture is the only one of the three major metropolitan areas where sake brewing is actively carried out in areas close to major consumption centers. There are many unique sakes that match the unique food culture represented by "Nagoya Meshi". In this article, we will introduce sake breweries in Aichi Prefecture and recommended brands, as well as the achievements that have had a huge impact on the sake industry.

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Aichi Prefecture, located almost in the center of Japan, can be roughly divided into four areas: Owari, with its tradition of sake brewing dating back to the time of Oda Nobunaga, the castle town of Nagoya, Mikawa, with its thriving agricultural industry, and Chita, with its brewing industry that produces miso, vinegar, soy sauce, and sake.
Aichi Prefecture has a history of sake brewing dating back to the time of the Kojiki and Nihon Shoki, and has produced many dry sakes that match the rich flavor of its unique miso culture.

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Aichi Prefecture: a great achievement in modern sake brewing

Aichi Prefecture has a long history of sake brewing, as evidenced by records showing that sake brewed in Atsuta was offered to Yamato Takeru.
During the Edo period, Tokugawa Mitsutomo, the second lord of the Owari domain, who was known for his love of sake, revitalized the sake brewing industry in the prefecture by inviting master brewers from Nara.

Later, the center of sake brewing shifted to the Chita Peninsula, which has a cool climate even within the warm Tokai region.
Chita also had the advantage of being easily accessible by sea to Edo, and came to boast a production volume comparable to that of Nada and Itami. Aichi Prefecture's sake, with its high alcohol content, was called "Oni Koroshi" in Edo and was loved by many.

After the Meiji Restoration, the center of distribution shifted to railways, which dealt a major blow to sake breweries in the prefecture.
In an attempt to revive the industry, a new technology called "sokujomoto" was developed on the Chita Peninsula. This method, which prevents spoilage by adding lactic acid, quickly spread throughout the country, and now sokujomoto accounts for 90% of all sake brewed. The impact that this achievement has had on the sake brewing industry is immeasurable.

They also have a long history of developing sake rice, and have successfully cultivated nationally acclaimed varieties such as "Tamae," "Tsuyuhafu," and "Kikusui." Even after the Heisei era, they have been actively developing sake rice varieties such as "Yume Sansui" and "Yume Ginko," which are suitable for ginjo sake.

Nowadays, the individual characteristics of each brand are becoming more diverse, but the mainstream is the dry type that goes well with the rich flavor of miso-based soup, as it used to be called "onikoroshi."
The strong flavors of Nagoya cuisine, as well as the rich, full-bodied cuisine, go well with Aichi Prefecture's sake.

Aichi sake available for purchase with "Sake World NFT"

① "Naito Brewery"

Founded in 1826 (Bunsei 9).
The brewery is located near the confluence of the Kiso River, Nagara River, and Ibi River, which flow through the Nobi Plain.
There is an anecdote about how the president wanted to hire a master brewer through a public recruitment process; this is a sake brewery that wants to "select people who value manufacturing, regardless of experience."
The underground water of the Kiso River, which contains a moderate amount of minerals, brings out the flavor of the rice, resulting in a sweet yet refreshing taste.

"Highly recommended!"Kiso Sansen Daiginjo Gold Award Winner

Kiso Mikawa Daiginjo Gold Award Winning Sake

This sake won the gold medal at the National New Sake Tasting Competition in the 4 brewing year.
The sake is made from Yamada Nishiki rice, which is suitable for sake brewing, polished to 40% and brewed slowly and carefully in the coldest months of the year using underground water from the pure Kiso River. You can enjoy a clean, elegant taste and a fruity, gorgeous ginjo aroma.

Specific name: Daiginjo
Ingredients: rice (domestic), rice koji (domestic rice), brewed alcohol
Rice used: Yamada Nishiki
Alcohol content: 17%

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naito brewing
Aichi
♯Aichi

② "Kinginka Sake Brewery"

The exact date of its founding is unclear, but it dates back to around 1730 (during the Kyoho era).
The storehouse is located on the approach to Ishito Shrine, where Tokugawa Ieyasu is said to have visited before the Battle of Sekigahara, and has been loved by local people for many years.
Currently, the brewery is run by sisters, who are in charge of brewing and product development, making use of the expertise of women. The sake is characterized by a refreshing and light taste, with the utmost importance placed on "brewing sake that women will enjoy."

"A recommended bottle!" Daiginjo Kinginka
Daiginjo Kinginka
This luxurious sake is made from Yamadanishiki, a rice suitable for sake brewing, polished to 50%, and has a powerful ginjo aroma reminiscent of juicy fruit.
The rich flavor is cut cleanly by a sharp acidity, making it a versatile drink that will match any dish.
It has a taste similar to white wine, so it is also recommended for women. This is a proud product that was selected by a veteran sommelier in a blind tasting.

Specific name: Daiginjo
Ingredients: rice (domestic), rice koji (domestic rice), brewed alcohol
Rice used: Yamada Nishiki
Alcohol content: 15-16%

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Kinginka Sake Brewery
Kinginka Sake Brewery
Aichi
♯Aichi♯Sake brewery

In the following article, we interview the sisters who are the brewer and master brewer, about their teamwork in sake brewing and product development.

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[Kinginka Sake Brewery, Aichi Prefecture] Sake brewing by sisters! Hear about their approach to sake brewing from a female perspective!
♯Aichi

3. Kamisugi Sake Brewery

Founded in 1805 (Bunka 2), the brewery is located in Anjo City, Aichi Prefecture, which is nicknamed "Japan's Denmark" after Denmark, a country with a developed agricultural industry.

Aiming to produce the ultimate local sake, they use "Wakamizushi" rice grown locally in Anjo and "Yumeginko" made from it. As a result, they produce a unique local sake that is unique to this area.
The brewery has teamed up with local farmers, with the brewers themselves taking part in planting and harvesting the rice, which they then polish 100% in-house, demonstrating a strong commitment to the ingredients they use.
The brewery offers a wide range of sake, including aged sake that pairs perfectly with Nagoya cuisine, and fruity ginjo sake.

"A recommended bottle!" Hekimino Junmai Daiginjo

Hekimino Junmai Daiginjo

This is a masterpiece made from Anjo-grown "Yumeginko" rice, carefully polished for over 100 hours to a rice polishing ratio of 35%.
This product has the same specifications as the award-winning sake from the National New Sake Tasting Competition in the 2 brewing year. The deep flavor gives a sense of grand scale.

Specific name: Junmai Daiginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Yumeginko (Anjo City, Aichi Prefecture)
Alcohol content: 16.5%

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Kamisugi Sake Brewery
Kamisugi Sake Brewery
Aichi
♯Aichi♯Sake brewery

④ "Yamada Sake Brewery"

Founded in 1874 (Meiji 4).
Originally the brand name was "Oeyama," but it was changed to "Saiai" from the Taisho era to the early Showa era, and then to "Zuisen" after the war.
Using high-quality sake rice such as Yamada-nishiki and Wakamizu from Aichi Prefecture, the brewery mainly produces dry sake with a deep flavor and a refreshing taste. They also produce a wide range of seasonal sakes such as unpasteurized sake and sparkling sake, and are loved by fans in their hometown of Kaifu Tsushima and Nagoya.

"A recommended bottle!" Zuisen Junmai Ginjo

Zuisen Junmai Ginjo

This rice is made using 50% polished Yamadanishiki rice from Hyogo Prefecture and is carefully fermented at low temperatures.
It has a highly fragrant, elegant, rich sweetness, and a mellow mouthfeel. When chilled, it has a refreshing flavor that runs through your mouth, and as it approaches room temperature, it becomes more gorgeous and mellow. It's a sake that you can enjoy its diverse expressions, and you'll want to savour it slowly.

Specific name: Junmai Ginjo
Ingredients: Rice (domestic), Koji (domestic)
Rice used: Yamada Nishiki (Hyogo Prefecture)
Alcohol content: 17%

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Yamada Sake Brewery
Yamada Sake Brewery
Aichi
♯Aichi♯Sake brewery

Enjoy the unique "Nagoya cuisine" and Aichi sake!

Aichi Prefecture has a long history of sake brewing, and made a major contribution to the sake brewing industry with the development of the "sokujomoto" method during the Meiji period. It is quite moving to think that the rise and fall of the Chita Peninsula has given birth to the sake we know today.

There are countless local delicacies that represent Nagoya, such as "Hitsumabushi," "Tebasaki," "Miso katsu," "Doteni," "Nagoya Cochin," "Ankake spaghetti," "Taiwan ramen," etc. We hope you will enjoy Aichi sake, which is just as good as these unique dishes.

Writer: Yuki Arai
Born in Shiga Prefecture, living in Kyoto City / Sake master, sake sommelier, shochu sommelier, SAKE DIPLOMA, SAKE certification instructor
Due to his love of alcohol, after graduating from university he got a job at a liquor store in Kyoto. After that he worked in sales for a food manufacturer before becoming a freelance writer. His specialties are traditional cuisine and alcohol. He will continue to work hard to spread the appeal of Japanese sake through his articles.

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