A Great Rice-producing Region is a Great Sake-brewing Region-The Japanese Sake Culture of Hokkaido Cultivated and Handed Down from our Forefathers

For many years, Hokkaido faced challenges because it was thought that the region, being so cold, was not suitable for rice cultivation. However, through the wisdom of its forefathers, combined with Hokkaido's unique technology and selective breeding, they developed rice varieties that are resistant to cold and of high quality. Thanks to these efforts, Hokkaido is now highly regarded as one of Japan's leading sake rice-producing regions.
Eighty percent of sake is made up of water, and in addition to high-quality rice, water is a crucial element for brewing delicious sake. Hokkaido is blessed with excellent sources of water, including pure snowmelt and subterranean river water. The cold winters also make it difficult for bacteria to thrive, making the region ideal for sake production. In Hokkaido, sake is brewed utilizing these natural environmental conditions.