Sake Brands
in Mie

Mie Prefecture has a climate suitable for rice cultivation, producing high-quality sake rice like 'Yamada Nishiki,' 'Gohyakumangoku,' and 'Ise Nishiki.' The prefecture-developed 'Kami no Ho,' a crossbreed of Nan-etsu 165 and Yume Sansui, tends to finish as sake with a mellow, umami-rich, and gentle taste. Underground water from the Suzuka Mountain Range is often used for brewing. Since Mie is also a rainy region, clear underground water flowing from the mountains transforms into mellow-tasting sake. The Iga region in the west, in particular, possesses an optimal environment for brewing: a cold winter climate, a basin rice region sandwiched between the Kii Mountains and Ise Plain, and underground water from the foothills. Breweries inheriting the 'Ise Toji' tradition engage in brewing that insists on local raw materials. Using Suzuka underground water and Ise Plain rice, they brew sake with the mellowness and umami unique to Mie.