Sake from Yamanashi

How do water, climate and rice shape Yamanashi sake?

Yamanashi is ringed by mountains of 2,000 to 3,000 m. They block moist wind, so rain and snow are limited and sunshine is long, while winters bring a deep chill. Rain and snow on the peaks are filtered through granite, basalt and other layers into soft groundwater with moderate minerals. With this water and the winter cold, fermentation runs gently, giving sake with little roughness.

What does Yamanashi sake taste like?

The National Tax Agency's GI standard describes Yamanashi sake as generally soft, with a clear, clean taste. A gentle fruit-like aroma rises first, and a grain-like savoury depth spreads across the tongue. It is said to go well with salty dishes.

A short history of Yamanashi sake

With no coast, Yamanashi relied on neighbouring prefectures for salted and dried fish, and the Koshu miso said to have been encouraged by Takeda Shingen took root, so salty dishes developed. Records show that by 1796 at the latest there were village, town and post-town brewers. The prefectural brewers' cooperative was founded in 1969 and started its own appellation system for local rice and water in 2017.

What is the GI "Yamanashi"?

It was designated for sake on 28 April 2021. Sake must use only Japanese rice (grade 3 or better) and water from six named water systems: the foot of the Southern Alps, Yatsugatake, Chichibu, north Fuji, Fuji-Misaka and north Misaka. It must be brewed, stored and bottled in the prefecture, and the Yamanashi Sake Brewers Cooperative checks it. Sake made only with Yamanashi rice and no added alcohol may also carry the "Yamanashi no Sake" mark, a two-tier system.

Where are the breweries?

The cooperative introduces its breweries by water system. They include Hokuto (the south foot of Yatsugatake and Hakushu), Nirasaki, Fujikawa at the foot of Mt. Kushigata, Yamanashi City and breweries using Mt. Fuji water. The cooperative has 12 members making sake and shochu.

Visiting and what to eat with it

Many breweries need a reservation, so check official sites. Hoto noodles, Koshu miso dishes and salty snacks are said to go well, and Yamanashi is unusual in holding a GI for both sake and wine.