Hokkaido is blessed with ideal natural conditions for sake brewing: quality water and a cool climate. Pristine snowmelt water flows slowly underground, naturally filtered to become exceptionally cl...
Hokkaido is blessed with ideal natural conditions for sake brewing: quality water and a cool climate. Pristine snowmelt water flows slowly underground, naturally filtered to become exceptionally clear brewing water with minimal impurities. The severe cold allows fermentation to proceed slowly, bringing out the rice's natural sweetness and creating well-balanced flavors.
Hokkaido sake is characterized by its 'light and aromatic' profile, with a clean, slightly dry style that complements fresh seafood beautifully. Compared to sake from other regions, Hokkaido has a notably higher proportion of junmai (pure rice) sake.
Hokkaido's sake rice varieties are essential to understanding the region's sake. 'Ginpu,' developed in 2000, features a large, distinct shinpaku (white core) that produces aromatic sake. 'Suisei' is characterized by low protein content, creating light, clean flavors. 'Kitashizuku,' a crossbreed of the two, produces smooth sake with minimal off-flavors, positioned between 'Ginpu's richness' and 'Suisei's crispness.' These rice varieties boast protein levels comparable to those from other prefectures and are gaining attention from breweries nationwide.
While Hokkaido once had over 200 breweries during the Meiji era, the number has declined to around ten due to decreasing sake consumption. However, with the development and quality improvement of local sake rice, an increasing number of brands are receiving high acclaim both within and outside Hokkaido.