Sake from Saitama

How do water and climate shape Saitama sake?

The Saitama Sake Brewers Association says breweries use underground water from the Ara and Tone river systems. The Ara side is a little harder, but overall the water is soft.

What is Sake Musashi?

In 2004 the prefecture released a new sake rice, Sake Musashi, a large-grain variety with a big shinpaku, the white starchy core, bred from Wakamizu and Kairyo Hattan Nagare. It is said to make good koji.

What does Saitama sake taste like?

The association explains that soft water gives a soft, smooth, easy-drinking sake. Each brewery still has its own character, so do not settle on one type. Check the label and the brewery's notes as well.

A short history of Saitama sake

The predecessor of the association, the Saitama Sake Brewers Federation, started in December 1890. Ogawa in the west is described by the town as a fine brewing district with the nickname "Kanto Nada" since long ago, thanks to water from the Chichibu mountains and a climate that suits brewing. More recently a yeast developed at the prefectural technology centre is used for ginjo sake, and in 2005 a school for young brewers, the Sai-no-kuni Sake Brewing School, opened.

Where are the breweries?

The association groups breweries into three areas. The centre includes Saitama City, Hasuda, Kuki and Satte. The west includes Kawagoe, Hidaka, Hanno, Moroyama, Ogose and Ogawa. The north includes Chichibu, Nagatoro, Kumagaya, Fukaya, Gyoda, Hanyu and Kazo. Ogawa has two working breweries at present.

Visiting and what to eat with it

Tours and shops differ by brewery, so check their official sites. The association is also about to start a three-level certification for sake made with Saitama rice and Saitama yeast. Local ingredients such as Fukaya leeks and Chichibu soba go easily with a soft sake.