Fukushima is one of the
leading sake production regions


Play SAKE in Fukushima

What makes Fukushima sake the best in Japan?

The climate is a big factor. Fukushima is one of the largest prefectures in Japan, divided into three separate regions. The nearly 60 breweries scattered across the coast, plains, and mountains are able to produce an extremely wide range of unique flavors and aromas. High quality rice, famous in Fukushima and essential for sake, is combined with pure water drawn from subterranean rivers. The high quality water originates from the snow-capped mountain peaks in the west, such as the iconic Mount Bandai.

Above all is the skill and pride that can be tasted in every sip of Fukushima sake. Brewers did not give up during the 2011 Great East Japan Earthquake, but instead challenged themselves to make sake so good it has become the envy of all of Japan. This is why the prefecture has been crowned the winner of the most gold prizes in the Annual Japan Sake Awards every year since the disaster, for four consecutive years.

Visit a sake brewer to learn more about how only rice and water can make something so delicious. Similar to wine, sake comes in huge variety. These days there are sake cocktails, and sake mixed with fruit, or even yogurt! Therefore, anyone that enjoys alcohol should be able to find a sake to suit their tastes. Sake could be enjoyed by itself, though it is particularly tasty when paired with the local Fukushima cuisine. Kanpai (Cheers)!

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The third biggest prefecture in Japan situated in the south of the "Tohoku" region in the Northern part of the Japanese main island of Honshu. Around 90 minutes from Tokyo by Shinkansen or 3 hours by car. A modern prefecture that embraces educational school trips which many students want to experience.

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