Gekkeikan's sake cellar at Fushimi
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Fushimi in Kyoto has a long history of brewing sake. Some say
that the powerful Hata clan developed the technique of sake brewing during the
Yamato period (4th to 6th centuries), while others say Japanese sake originated
in Fushimi. |
Either way, brewing techniques evolved in line with the development of the country's
culture, and Fushimi's sake brewing process was perfected by the beginning of
the Edo period.
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Sake cellars lined up along a river in Fushimi
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Together with tradition and culture, renowned water
is a major factor underlying the development of Fushimi sake.
The well water flowing plentifully from the Momoyama hills lying east of Fushimi
to the southwest is rich in potassium and contains optimum amounts of calcium
and chloride, making it suitable for brewing at low temperatures. Fermented slowly
at a maximum temperature of 15 to 16°c Fushimi sake is characterized by its
smooth, gentle flavor. Compared to Nada's dry, masculine, otoko-zake, which is
brewed at high temperatures for a short period, Fushimi sake is said to be a sweet
"onna-zake" (feminine sake). Sharp winter chills peculiar to the climate
in the Kyoto basis tighten the sake after it is brewed with quality water, and
views of this historical town with its wooden sake cellars add to its reputation
as one of the best sake locations in Japan.
Fushimi Sake Brewing Cooperative
TEL 075-611-4115 |

Quality water suitable for making sake |
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Kansai's Water and Famous Brands
of Sake
Wherever you find famous brands of sake you will find famous water.
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Many parts of the Kansai are home to famous local brands of sake;
here are some of them and the watersheds that give them their fame: Fukui (Hakusan
Mountain water), Shiga (Hakodate Mountains), Nara (Katsuragi Mountains), Hyogo
(Chugoku Mountains and Ibo River), Tokushima (Yoshino River), Wakayama (Kino River),
Osaka (Satsuki Mountain) and Mie (Suzuka Mountains).
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All images Copyright. 1997 Kansai International Public Relations
Promotion Office.
All Rights Reserved.
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