Sake and shochu from Mie

How do water, climate and rice shape Mie sake?

Mie lies on the east side of the Kii Peninsula, with the Suzuka mountains and the Kii mountains behind it and Ise Bay and the Pacific in front. According to the National Tax Agency's GI document, cold, dry winds called "Suzuka-oroshi" and "Nunobiki-oroshi" blow in winter, and the Iga basin has a large temperature range. Snowmelt from the Suzuka range and rain from the wet Kii mountains supply plenty of brewing water across the prefecture. Kami no Ho, a sake rice of the prefecture's own, appears on bottle labels.

What does Mie sake taste like?

The GI document describes a smooth texture with umami on the first sip, gentle sweetness and dryness, and a clear finish as the acidity fades quietly. With light, delicate seafood, it says, the umami of the food is lifted and fishy notes are softened by the acidity. Shellfish and crustaceans are named as especially good partners.

A short history of Mie sake

From the Edo period, pilgrims came from all over Japan to Ise Shrine. Brewing is said to have grown in Mie as a way to welcome them. Since ancient times the region also sent seafood as tribute to the court, and its sake developed as a drink to have with that abundance. More recently breweries have worked with the prefectural industrial research institute on their own sake yeast, and young brewers hold study groups.

What is the GI "Mie"?

It was designated for sake on 19 June 2020. Sake must use only Japanese-grown rice (grade 3 or better) for the rice and koji, and water taken inside Mie. It must be brewed, stored and bottled in the prefecture, and meet the tokutei meisho-shu criteria of the labelling standard. The Mie Sake Brewers Cooperative checks it before shipment.

Where are the breweries?

The prefecture has about 30 breweries. They are spread from Kuwana, Yokkaichi, Suzuka and Tsu in the north, through Ise, to Iga and Nabari in the hills and Odai in the south.

Visiting and what to eat with it

Ise, home of Ise Shrine, is an easy town to combine with a brewery visit. Tours vary by brewery, so check each official site. The GI Mie website suggests pairings with local ingredients such as spiny lobster, oysters, clams, sea bream and "Anori" pufferfish.