Japan's Sake Makers Look to Wine to Define Craft Brews by Region
Companies, agencies, institutions, etc
World Trade Organization
Urbansake.com
Hakkaisan
Hyogo
the Sake School of America
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Taka Brewery
the Japanese National Tax Agency
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Nihonshu
Yamagata
Tim Sullivan
Gohyakumangoku
Yamada Nishiki
Toji
Rick Smith
Rice
Toshio Ueno
Monica Samuels
Takahiro Nagayama
Miyazaki
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vineyards
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Summary
That was the winning recipe people were using to win the New Brewers Sake Competition.”Ueno says that 10 years ago, however, brewers started turning away from that approach, re-embracing local expressions. They want people to pay attention to something else about the sake, whether it’s the region or even the growing site of the rice.”Just as in wine, where even small vineyards sometimes lay claim to an individual character and quality, some sake brewers are taking a micro-regional approach. “At a very high level,” Sullivan says, “the further north you go, the more dependent brewers would be on snowmelt as their water source; further south you’re going to get more well water, which would generally create richer, more full-bodied sakes.”This shows in data from the Japanese National Tax Agency.
As said here by Jim Clarke