Sake is produced almost everywhere in Japan. With distinct rice, water and brewing technology, we see diverse characteristics of sake across the country.
Kinki and Tokai Region近畿東海地區：
Kinki includes the most productive Hyogo, and Kyoto, Osaka, Nara, etc. "Nada-Gogō " of Hyogo is known as the number one Sake region in Japan. The King of rice "Yamada nishiki" is also originated from Hyogo. Fushimi of Kyoto if famed for its "Fushimi water", which imparts a velvety texture to the Sake; the Tōkai Chihō encompasses Shizuoka, Aichi, Gifu and other prefectures, often display intense flavors and full body style.
Including Tottori, Hiroshima, Okayama, etc. This is the region where the bold and heroic "Omachi" rice is originated. Hiroshima produces a lot of great Sake which are widely acclaimed by experts.
Cold weather, good water quality, unique Northland style, most of the sake of natural fermentation late for a long time, wine quality tend to fresh and soft, and even close to the flavor of white wine.
It includes Akita, Nagano, Aomori, Yamagata, Iwate, etc. Famed of its quality as well as its local rice variety Miyama-nishiki. Relatively cold climate, so the Sake are allowed for long natural maturation, which give rise to sake with rounded and soft texture.
It is in close proximity to the downtown of Tokyo, which includes Ibaraki, Saitama, Chiba, Kanagawa, Tochigi, Gunma and other prefectures. The number of brewer is small and the Sake produced are clear and elegant, rather dry on palate.
It covers Yamanashi, Nagano and Niigata Prefecture. Niigata is known as the "the kingdom of local Sake", normally fresh-and-spicy styled; Known for its unique "Alpine yeast" , Nagano Sake often display rich aromas, while Yamanashi is more tend to be round and smooth styled.
Including Toyama, Ishikawa, Fuku. Long history of Sake production with diverse characters. Toyama is fresh and cool, Ishikawa is rich, and Fukui is round, smooth and soft.包括富山、石川、福井三縣，酒造歷史都非常悠久但各有特色。富山鮮爽、石川濃郁，福井圓潤綿柔。
Including Tokushima, Kagawa, Ehime, Kochi Prefectures. Except Kochi, they are often soft and sweet in style, while Kochi gives a spicy, heroic and refreshing style.
Fukuoka and Saga produce Sake with rich flavors and sweetness, refined and supple texture. Kumamoto Prefecture is the birthplace of "Kumamoto Yeast". Sake produced here is known for its spiciness.