Aomori, meaning “blue forest” in Japanese,
is a prefecture located at the northernmost part of mainland Japan (Honshu)
with untouched nature and vast rice fields.
With rice grown in rich soil and spring water from blue ridge mountains,
sake from Aomori has such a unique taste and flavor. From the perspective of “terroir”,
why don’t you get yourself diving into the world of Aomori Sake?
3 main ingredients that makes critical change on characteristics of sake. It had never been undervalued in Aomori. Research organization in Aomori has been turning their passion into signature rice, yeast, and koji for decades.
Fascinating story on what Aomori Sake Terroir consist of. Source of water, geographical / cultural features, and sake brewer’s characteristics.
So what does Aomori sake taste like?” Here’s a couple of interviews of Aomori sake specialist and enthusiast on taste and flavor of Aomori Sake.
Introduction to history and latest research with local resources of Aomori Sake R&D.
From farm to glass, by every local masterminds involved in sake brewing process, they make Aomori Sake as “one team”.
Check the major brand/label by kinds of rice
Check the major brand/label by kinds of yeast
Check the major brand/label by region in Aomori