新潟県産業労働観光部産業振興課TEL　 025-280-5244FAX　 025-280-5508Email ngt050030@pref.niigata.lg.jp

Industry Promotion Division, Department of Industry, Labor and Tourism

THE NIIGATASAKE BOOK

ENGLISH

にいがたの酒

Khabarovsk

Vladivostok

Shanghai Tokyo

Osaka

SapporoHarbin

Seoul (Incheon)

Taipei

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Ferry service connects Niigata and Ryotsu, Teradomari and Akadomari, and Naoetsu and Ogi. Home to 5 breweries.

Sado Island

Niigata Airport offers international flight service to multiple destinations, and connect s Niigata to Narita airport. Located 2 hours from Tokyo by Shinkansen. The Kaetsu area has 29 breweries.

1.5 hours from Tokyo by Shinkansen. Ski resorts and hot springs gather around the Echigo Mountains and Mt. Naeba. Chuetsu is home to 36 breweries, primarily concentrated within Nagaoka city.

2 hours from Tokyo by Shinkansen. One of Japan’s snowiest regions, Joetsu is also known for historical figures such as Uesugi Kenshin and Shinran. The region’s 20 breweries are primarily located in Joetsu city.

Chuetsu

Joetsu

Kaetsu

location—Niigata stretches north to south along the Sea of Japan, is 2 hours from Tokyo by Shinkansen and 1 hour from Osaka by plane. Niigata Airport offers international service to multiple destinations.

No One Has More Saké Breweries Than Niigata.

niigata—One of Japan’s top three saké-producing regions and the country’s premier rice belt, Niigata is also home to more breweries than any other prefecture. Almost all of Niigata’s 90 producers are microbreweries over 100-years-old. Run by craftsmen with a penchant for traditional hand-brewing and innovation, brewers spend Niigata’s cold and notoriously snowy winters slow-brewing saké at low temperatures.

In addition to working with small batches, Niigata’s breweries polish saké rice down to its essence—milling away more grain on average than any other region. It’s no wonder why locals are ardent and loyal saké drinkers.

Within Japan, Niigata is known for dry, bright, and crisp sake. A dynamic brewing region built on tradition and in-novation, Niigata’s craft brewers continue to explore new horizons and deliver exciting saké from the Snow Country.The possibilities of depth and flavor are endless.

niigata

Population - 2.26 million (Feb 1, 2018) Home to Japan’s Largest River, the ShinanoJapan’s Premier Rice Belt (2017)

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Into The Bottle: An Introduction

rice —Niigata’s rice fields cover the expansive Echigo Plain, stretching from the Sea of Japan’s jagged coastline to deep mountainous valleys and plateaus. Good saké starts with good rice, and Niigata prefecture is Japan’s premier rice belt.This is thanks to the long summertime sunlight hours characteristic of this region.

Niigata’s most representative saké rice varietals are gohyakumangoku, which is widely used throughout Japan, and koshi tanrei. Gohyakumangoku is known for crisp flavor profiles, while Koshi Tanrei creates refreshing yet rich brews.　Compared to other regions, Niigata fine-mills rice grains to the core, producing the country’s highest ratio of specially designated sakés. The high grind rate is also used for standard labels, making Niigata saké a popular choice for affordable, high-quality table and house saké.

snow—Known as the “Snow Country,” Niigata is one of Japan’s snowiest regions. Come winter, mountainous areas are buried in snows over 4m deep. The cold snows purify the air, prevent bacterial growth, and create an ideal environment for saké yeast, koji mold, and slow-brewing. Niigata is also known for snow cellars, which allow brewers to mature saké in a low-temperature, vibration-free environment.

water —Niigata is home to naturally soft water containing large amounts of snowmelt. While hard water speeds up brewing and results in more full-bodied saké, soft water requires a longer brewing period and creates saké with lighter flavors. Soft water is a key ingredient in Niigata’s signature tanrei style saké—smooth, crisp, and delicate.

技

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Niigata O.C. The Niigata O.C. is an appellation of origin certification denoting quality and authenticity. Niigata’s unique soil, topography, climate, and brewing techniques all play an important role in saké making. Look for the Niigata O.C. mark to be sure that your bottle of saké has been grown and brewed in Niigata.

people—The Echigo Toji influenced brewers across the country, especially in the Kanto and Chubu regions. Every April, Japan’s Echigo-style brewers hold a competition to compare their skills. 　As saké making shifted from seasonal work to a year-round profession, Niigata founded the Niigata Saké School (1984). Here, young apprentices receive instruction from head brewers, brewing specialists, and the Niigata Prefectural Saké Research Institute. The desire to pass on the Echigo Toji’s strong tradition of craftsmanship led to Japan’s only Saké School. Today, the school has more than 500 graduates, over 30 of who carry on Niigata’s legacy as master brewers.

Niigata O.C. Certification Requirements

➊ 100% Niigata-grown rice➋ Brewed in Niigata➌ Brewed with Niigata water approved by the Niigata Pref. Saké Research Institute➍ Qualifies as specially designated saké made from rice fine-polished to 60% or less. ➎ Approved by the Quality Control Committee

Into The Bottle: An Introduction

craft—Niigata’s oldest brewery was founded in 1550. At the time, Niigata was known as the Echigo province, and saké brewers would leave Niigata in the harsh winter, traveling far and wide for work in warmer places. Niigata’s echigo toji (“master brewers” from Echigo) ardently polished their skills, and by the late 1800s, they were Japan’s largest group of saké brewers—as many as 20,000 strong working in 26 regions around Kanto and Chubu.　In 1930, brewers devoted to the Echigo-style founded the Niigata Prefectural Saké Research Institute—the first and only institute of its kind. The Institute made important contributions in the field of quality control and helped establish Niigata as a national leader in saké.

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New Developments in the World of Saké

Sustainable Rice FarmingMany breweries are making a conscious effort to increase their use of sustainable, local rice—either grown by nearby contract farmers or in their own fields. One Sado brewery recently worked with local farmers to produce a Junmai Daiginjo made from organic Koshi Tanrei rice.

“Domaine-style” BrewingSome breweries have begun producing “domaine-style” saké, made exclusively from rice that the brewers grow and harvest themselves the same year. In Joetsu, one domaine-style producer divided and brewed a single crop of rice by grain condition, creating a new brand separated into different classes of the same rice.

Easy IntroductionsRecently, sparkling and low-alcohol saké have been winning the hearts of new saké drinkers throughout Japan. One Joetsu brewer succeeded in making an original sparkling saké that uses a natural secondary fermentation process post-bottling. The bubbles, delicate sweetness, and refreshing finish make for an easy introduction to the world of saké.

Saké OutreachMany of Niigata’s breweries are involved in cultural promotion and devote time and energy to hosting rice growing and saké brewing events. On Sado, one brewery even renovated an old school and now offers hands-on saké brewing opportunities during the summer to participants from around the world.

Niigata Sakéology CenterNiigata Prefecture, the Niigata Saké Brewers Association, and Niigata University are collaborating to establish the new field of sakéology. As the world’s first comprehensive field devoted to the holistic study of saké, Sakéology covers everything from rice to brewing, distribution, health effects, and even the beverage’s cultural and historical background. The Niigata University Sakéology Center was officially opened in April 2018. The Center aims to become a place where people from around the world can come to study saké.

http://sake.niigata-u.ac.jp/

Niigata’s breweries are continually expanding their horizons, and each brewery walks its own path in the pursuit of creating unique varietals. The following are just a few trends that saké lovers should keep an eye on. For more information on individual breweries and Niigata saké, visit the Niigata Saké Brewers Association’s English website.

Niigata Saké Brewers Association: http://niigata-sake.or.jp/en/

Niigata’s breweries are branching out like never before. Keep your eyes peeled for new saké from the microbrewery capital of Japan.

Spotlight

Saké Renaissance

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saKÉ no jin —Held every March, Niigata Saké no Jin is one of Japan’s largest saké festivals. In 2018, the two-day event drew 140,000 people. With the purchase of an offi cial “bottomless” tasting cup, visitors can pick and choose among saké from around 90 local breweries—500 varieties in total. Cups are fi lled by the brewers themselves, making Saké no Jin a rare opportunity to meet and talk with the makers. Local cuisine is available throughout the event.

The Octoberfest of SakéSaké no Jin is organized and operated by Niigata’s breweries, making it an invaluable opportunity for brewers to connect and form bonds that contribute to the overall quality of Niigata saké as a region.

Niigata Saké no Jin

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KAETSU

Regional Characteristics

Crisp and Dry

Kaetsu —Home to Niigata’s prefectural seat, which fl ourished as a port city on the Kitamaebune sea route. Kaetsu’s saké was a prominent part of fi ne dining culture in Niigata’s high-end Furumachi Geisha District (one of Japan’s largest ), and several of Kaetsu’s breweries were formerly teahouses catering to the old Hokkoku Highway. Known for crisp and dry saké that pairs well with delicate, ingredient-driven foods like sashimi, Kaetsu varietals continue to be popular among traditional Ryotei restaurants in Kyoto and elsewhere.

CHUETSU

cHuetsu —Home to Niigata’s second largest city, Nagaoka, a former castle town with a rich history of brewing and fermentation. The Chuetsu region has several microclimates stretching across coastal areas, plains, and mountains—each home to a unique taste. Chuetsu’s coastal breweries are known for lighter saké, while areas like Yuzawa and Tokamachi, which experience some of Japan’s deepest snows, have a history of saké with slightly richer, assertive fl avors that can stand up to strong-tasting cured foods.

Regional Characteristics

Robust and ComplexRegionalityEvolving History, Evolving Tastes

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JOETSU

Regional Characteristics

Sweet with a Clean Finish

SADO

Regional Characteristics

Robust and Dry

sado island—Famous as the last home of the endangered Japanese crested ibis (the toki), Sado is a large island with a circumference of over 250km. The crested ibis relies on the natural ecosystems in rice paddies for food, requiring Sado’s farmers to be highly aware of environmental preservation. Several of Sado’s breweries offer saké made from organic or low-pesticide rice. Each brewery has a unique history and flavor that continues to draw national attention.

today—Niigata’s regional breweries are more diverse than ever. Contemporary food trends and new developments in brewing have resulted in a blossoming of variety. Sampling saké from multiple breweries within the same region is highly recommended.

joetsu—Geographically diverse with rugged mountains and breathtaking coastlines, Joetsu is also one of the world’s snowiest places. As a traditional site of labor-intensive industries like fishing, agriculture, and forestry, Joetsu natives have a history of preferring sweeter saké with rich, rice-forward flavors and a short, clean finish. Every October, Joetsu breweries hold the Echigo Kenshin Saké Festival, an unrivaled opportunity to experience the region’s saké. The festival is named after Joetsu’s legendary Shogun general, Uesugi Kenshin (1530-1578).

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Pairing saké and food is an excellent way to discover new flavors and textures.　Niigata’s 90 breweries offer several hundred unique saké labels—each with its own match made in heaven.　Anyone can enjoy pairing saké and food. For the curious, there are two basic types of flavor pairing: congruent, which combines similar flavors, and complementary, which balances flavors that oppose or counteract each other (e.g., sweet and acidic). Trying saké at different temperatures or in different glasses can also have a significant impact on flavor perception. Try some of the following ideas to start discovering your own perfect combinations.

The Art of Saké PairingIdeas for Saké Lovers around the World

×本 醸 造

(Honjozo Saké)

Cit

rus Ponzu Sauce

×古 酒

(Aged Saké)

Nuts & Caramel　Cream Sauce×生 酒

(Unpasteurized Saké)

×大 吟 醸

(Daiginjo Saké)

Herb & Olive Oil

An Introduction for Foodies

The fruity character of Daiginjo saké makes it an excellent match for savor y dishes flavored with olive oil and herbs.

The exuberantly sweet an d a c idic f lavo r s of unpasteurized saké turn rich and velvety when paired with cream sauce.

T h e hint s o f nu t a n d v a n i l l a i n a g e d s a k é make it an elegant and aromatic dessert drink w h e n e n j o y e d w i t h caramelized nuts.

Crisp Honjozo saké and citrus ponzu sauce is a great combination that brings out the natural sweetness and umami in foods.

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PonshukanVisitors to the Ponshukan tasting room can try saké by the cup from any brewery in Niigata. Ponshukan also carries saké by the bottle, local artisanal foods, and select craft products. Located in Niigata Sta., Nagaoka Sta., and Echigo-Yuzawa Station, they also hold periodic tasting events.

Koshino Shu＊KuraThis unique sightseeing train lets passengers enjoy local saké and brewer-guided tastings while gliding through Niigata’s natural environment, surrounded by rice paddies, mountains, and the Sea of Japan.

Furumachi Kagai Burari SakéHeld twice a year over one week in the Furumachi Geisha District. During this fun, casual event, diners can visit restaurants throughout the atmospheric Furumachi district, and trade event tickets for original saké and food pairings at participating establishments.

Japan’s Largest Cluster of Microbreweries

Visit NiigataWith 90 breweries spread throughout the prefecture, Niigata is an ideal destination for touring craft breweries and exploring local food, history, and communities first-hand.　In addition to offering facility tours, many breweries have begun to hold participatory brewing, saké rice planting, and rice harvesting events. Check brewery websites and social media for more details.

SAKE TOURISM

Niigata Saké Destinations