Japan

Japan’s Untamed, Northernmost Prefecture

Hokkaidō

Perfect snow & Alpine Snowmelt

Hokkaidō is the northernmost prefecture and region of Japan. A pristine, snow-bound frontier where sub-zero winters, untouched wilderness and rolling green pastures define the raw beauty and character of this place. Hokkaidō is steeped in untouched and ancient traditions, a counter-balance to the famous capital of Sapporo.

Famous for its indigenous Ainu history, vast national parks, and legendary winter climate for ski-tourism. Hokkaidō is a captivating island of dense forests, rugged mountains and crystalline water. The perfect setting for growing rice and making elegant sake. As of 2025, there are 16 Sake breweries in Hokkaidō.

Elements of Hokkaidō

Shikomi-sui: Water Source

Exceptionally pure, soft subterranean snowmelt and rainwater filtered slowly through the porous volcanic rock of the Daisetsuzan mountain range.

Sakamai: Local Rice Strains

The Hokkaidō-native rice varieties are Ginpu, Suisei, and Kitashizuku. These rice strains have the capacity to express ultra-clean, razor-sharp, and refreshing sakes with a light, silky mouthfeel.

The Heart of the Japanese Alps

Nagano

High-Altitude Alpine Springs & Granitic Mountain Purity

Nagano is the heart of the Japanese alps within the Chūbu region. Here, alpine peak snowmelt and high elevation nurtures some of the nation’s most celebrated water and rice-growing. 

Home of the 1998 Winter Olympics, the historic 7th-century Zenko-ji Temple, and the famous wild snow monkeys bathing in the geothermal hot springs of Jigokudani, Nagano houses tranquility framed by the drama of Japan’s highest peaks. As of 2025, there are 67 sake breweries in Nagano, the second most within a prefecture in all of Japan.

Elements of Nagano

Shikomi-sui: Water Source

Mineral-balanced, extremely soft mountain spring water filtered down through the granitic soils of the Japanese Alps.

Sakamai: Local Rice Strains

The local Nagano rice varieties are: Miyama Nishiki, Hitogokochi, Kinmon Nishiki, and Sankei Nishiki. At the apex of quality, these rice varieties yield well-structured, elegant, and highly aromatic sake with precise clarity and long, crystalline finishes.

Natural Preserve

Sado Island, Niigata

Ocean Air & Eco-protected Rice Growing

Sado Island is an island sanctuary off the coast of the Niigata prefecture in the Sea of Japan within the Chūbu region. On this protected island, coastal winds, mountain aquifers, and sustainable eco-farming yield an unmatched purity. For decades, Sado Island has significantly reduced non-organic inputs to protect the Toki, a historically important Crested Ibis rewilded after near extinction.

Sake brewing is a significant cultural tradition on Sado Island, where it still dominates local life. Though there are only a few breweries, the Sado Island reputation is one of extremely high quality due to the low-to-no chemical use on the rice fields in pursuit of the preservation of the environment. As of early 2026, there are five sake breweries on Sado Island and approximately 80 breweries in Niigata prefecture.

Elements of Sado Island

Shikomi-sui: Water Source

Snowmelt of Mt. Kinpoku, the tallest mountain of Sado Island (1172m), filtered through volcanic rock, granite and a swathe of limestone through underground spring water. This medium soft water has a high proportion of calcium that gives a strong umami taste and almost no magnesium, a water mineral makeup that is unique to Sado Island.

Sakamai: Local Rice Strains

Island-cultivated Niigata rice varieties Koshi Tanrei, Ipponjime, and Gohyakumangoku grown using eco-friendly, ibis-safe farming methods.

A Spiritual Prefecture of Pilgrimage and Awe-inspiring Nature

Wakayama

Sacred River Basins & Warm Coastal Richness

Located on the southern coast of the Kansai region, Wakayama is a sacred southern peninsula where mystical mountain river basins meet warm Pacific breezes to cultivate rich, umami-driven sakes. 

Famed for the UNESCO Kumano Kodo pilgrimage trails, the temple mountain of Mt. Koya, and the historic birthplace of Japanese soy sauce (shoyu), Wakayama is regarded as a spiritual heartland and gastronomic center, renowned for leading national production of persimmons, mandarins, and plums (Umeboshi!). 

As of 2025, there are nine sake breweries in Wakayama, many with histories reaching back more than a century.

Elements of Wakayama

Shikomi-sui: Water Source

Soft, subterranean water drawn from the sacred flows of the Kinokawa river.

Sakamai: Local Rice Strains

Local coastal varieties of Yamada Nishiki, Miyamanishiki, and regional specialty, Tamasakae have the potential to yield intense, rich-flavored, rounder in tone sake with deep umami notes, a gentle sweetness, and a soft, lingering finish.