Fukuoka’s Climate, Terroir,
and the Pursuit of Quality

Fukuoka is home to major rivers such as the Chikugo, the largest in Kyushu, and the pristine waters that flow from mountains are soft to medium-soft, carrying small amounts of minerals that slow fermentation during sake brewing.
Winters here are also cold but largely free of snow, and during koji cultivation, the dry air encourages koji mold to seek out moisture deep inside each grain of sake rice, penetrating the starchy white core to produce a robust koji that breaks down the rice with ease.

This soft water and dry climate, together with the distinctive brewing techniques developed for Fukuoka sake during the Meiji era (1868 to 1912), draw out the natural sweetness and umami of the rice to create a fragrant sake.

Today, brewers continue to hone their craft through study groups and seminars, while at the Fukuoka Sake and Shochu Awards, breweries push one another to ever-greater heights, raising the bar for Fukuoka sake as a whole.

Ingredients and Brewing Methods