Minamiaizu GI names its 11 certified sake for fiscal 2026
In this year's review of the Minamiaizu sake GI in Minamiaizu town, Fukushima Prefecture, 11 products from four local breweries were certified as made solely with the town's rice and water.
What the “Minamiaizu” GI means
A GI (Geographical Indication) is a system that allows only drinks whose quality and reputation are tied to the climate and traditions of their place of origin to carry that place name. To call a sparkling wine Champagne, a producer must keep to a defined region and set standards; the idea is the same. On 30 August 2024, Japan’s National Tax Agency designated sake from Minamiaizu town, in Minamiaizu district, Fukushima Prefecture, as the “Minamiaizu” GI. It is the 17th GI for a Japanese alcoholic drink and the first in Fukushima Prefecture. Minamiaizu lies at the southern end of the Tohoku region, a snowy town surrounded by steep mountains. To be certified, a sake must meet both production standards and taste standards at an annual tasting panel of experts. In fiscal 2026, 11 products from four breweries in the town passed.
Made only with the town’s rice and the town’s water
The standards are strict. Only rice harvested within the town may be used for the rice and the rice koji, and the brewing water must also be drawn within the town. No distilled alcohol or sugars may be added. In addition, the sake must belong to “tokutei meishoshu”, Japan’s premium classification, and brewing, storage and bottling must all take place within the town. The brewing water is soft water with an average hardness of about 30 mg/L, drawn from the upper reaches of the Agagawa and Inagawa rivers. Using this water, fermentation proceeds slowly, which tends to produce sake with a soft texture and an elegant sweetness. In winter, snow piled up around the breweries acts as insulation and keeps the temperature inside stable. This environment is thought to be one factor behind the fruity aromas reminiscent of apple and melon.
Hanaizumi Shuzo’s certified sake, and how to enjoy them in Europe
From Hanaizumi Shuzo, one of the certified breweries, three products were selected: “Satsuki Roman Junmai Daiginjo Ikkai Hiire”, “Roman Junmai Daiginjo Genshu Ikkai Hiire (Fukunoka 35)” and “Juroman Junmai Daiginjo Ikkai Hiire”. Junmai daiginjo is the top classification: the rice is polished to remove more than half of each grain, and the sake is made with only rice, rice koji and water. Ikkai hiire means the sake is heat-pasteurised only once, which preserves fresh flavours. Genshu refers to sake bottled as it is, without added water. “Juroman” was due to go on sale in early September. The certified sake carry the shared GI Minamiaizu mark of all four breweries. The mark’s design is based on the procession of the town’s traditional Aizu Tajima Gion Festival and the cup used for drinking sake.
When looking for GI Minamiaizu sake in Europe, use the GI mark on the label and the wording “Minamiaizu” as your guide. The mark shows that both the ingredients and the brewing are contained within a single town. Part of the appeal is that you can taste it with the same eye you would bring to the terroir of wine. Chill it in the fridge, pour it into a wine glass, and notice how the soft sweetness and fruity aroma come together and how clean the finish is. Sake that has been pasteurised once should be kept refrigerated and finished soon after opening.
Sources
This article was written by The Sake Wire editorial team, summarising the public sources listed above. Images are our own.
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