Akita sake brewers' association elects new leadership: Ito stays as chairman, Hirakawa named vice-chairman

A general meeting of 33 breweries

Akita Prefecture lies in the north of Japan’s main island, Honshu, facing the Sea of Japan. It is a region of long, snowy winters and has long been a stronghold of sake brewing. On 27 May, the Akita Prefecture Sake Brewers’ Association, made up of 33 breweries in the prefecture, held its ordinary general meeting for the current financial year at a hotel in Akita City, the prefectural capital. Attendance was 30, including those attending by proxy. The meeting approved the previous year’s business report and accounts. As the officers’ terms had ended, an election was also held, and it was decided to re-elect Chairman Ito and to choose Hirakawa as the new vice-chairman. The local newspaper Akita Sakigake Shimpo reports both men by surname only.

The role of the association and what the appointments mean

In Japan, breweries in each prefecture band together to form a sake brewers’ association. Such associations generally handle technical training and quality research among brewers, the holding of tasting competitions and the promotion of regional sake, and they also act as a point of contact with the authorities. They exist so that a whole region can pursue initiatives that would be difficult for a single brewery on its own. This time the chairman continues in the post, while a new person joins as vice-chairman. This looks like a set-up that carries on the previous direction while bringing in a fresh perspective. Which projects the new leadership will concentrate on should become clear as its activities unfold.

How to enjoy Akita sake in Europe

In cold Akita, many sakes are said to be fermented slowly at low temperatures, giving a fine-textured, gentle character. When searching in Europe, the place of origin “Akita Prefecture” on the label or in the shop’s description is a useful clue. The name of “Akita Sake Komachi”, a sake rice developed by the prefecture itself, is another helpful marker. “Ginjo” on a label refers to sake brewed from rice polished from the outside until 60% or less of its original weight remains. This percentage is called the “seimai buai” (rice polishing ratio). The smaller the number, the more likely the sake is to have a showy aroma and a lighter taste. Start by serving it slightly chilled and checking the aroma in a wine glass. It can also be enjoyed alongside white fish or mushroom dishes. With the industry’s leadership renewed this year, it will be interesting to see what kind of sake Akita’s brewers send our way.

Sources and references Akita Sakigake Shimpo, “Akita Prefecture Sake Brewers’ Association re-elects Chairman Ito; Hirakawa named new vice-chairman” https://www.sakigake.jp/news/article/20260603AK0031/