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Yamanashi Sake: a sake brewed with local spring water flowing from nearby mountains
Rain and snow that fall on the peaks of the large surrounding mountains penetrate deep underground, keeping the forests moistened as it passes through. Over the course of many hundreds of years, this water is gradually filtered by granite, basalt, andesite, and other strata, transforming it into subsoil water with just the right amount of minerals. This water is crucial not only to the people of Yamanashi, but also to the process of sake production which requires large amounts of water. Carefully refined by the power of nature, Yamanashi’s water is the secret behind its delicious sake.
GI Yamanashi, Japanese sake geographical indication
The one and only Japanese sake cultivated by Mother Nature
Production areas granted a Geographical Indication (GI) by Japan’s National Tax Agency are permitted to advertise their products with a GI mark to certify that their products contain certain qualities specific to their geographical location or origin. Japanese sake with the “Yamanashi” GI Mark is unique for being the only sake in all of Japan to be limited to a select few water systems involved in the brewing process. This brewing water comes from the following six water systems: the foothills of the Southern Alps, the Yatsugatake Mountains, the Chichibu Mountains, in addition to the northern foothills of Mt. Fuji, Mt. Fuji/Misaka, and Mt. Misaka. Yamanashi’s natural spring water, refined and purified by the surrounding mountains, is a soft water which contains just the right amount of minerals crucial to yeast-growth. As a result, this allows the fermentation process to progress at a steady and slower pace.
Document download
Click here to download a pamphlet detailing the Geographical Indication (GI) "Yamanashi".
What is the “Yamanashi Sake Management System for Designation of Origin”?
A high-quality sake that meets stringent standards
Using only the rice and water produced in Yamanashi Prefecture, the system requires that all processes, from brewing to packaging, take place within Yamanashi Prefecture. The finished product then undergoes a thorough examination of documents and a sensory analysis to assess if it meets the necessary quality standards in the categories of taste and aroma, among other qualities. Sake brands may only label themselves as “certified” after having met these stringent standards.
Sparkling sake made with the utmost care and attention to detail
An exquisite combination of a refreshing sharpness and the inherent umami notes of rice
Sparkling sake is brewed with select ingredients—rice grown only in Yamanashi and water drawn from mountain ranges designated by the prefecture. It has an alcohol content over 8% and contains only the carbon dioxide gas that is produced through natural fermentation during the brewing process.
Enjoy pairing Yamanashi Sake with various dishes
Sake that enhances your dining experience
Yamanashi Sake, possessing a soft and clean taste, pairs well with salty dishes. It goes particularly well with Hōtō noodles, braised abalone, and other local Yamanashi dishes that have been passed down through generations. With all the different options, there’s a Yamanashi Sake for your every mood. How about giving one a try?
