Fukushima has a long history as a reputable sake region, with many of the prefecture’s 60 breweries dating back over 300 years. But it was the aftermath of the Tohoku Earthquake of 2011 that really propelled local brewers to strive for sake excellence; they united together to not only rebuild the local sake industry after the disaster, but to improve it. Uniquely, the producers share their knowledge on brewing methods, which are usually heavily guarded trade secrets. The variety of climates in Fukushima result in quite different brews: the mountainous inland area of Aizu-Wakamatsu is known for a richer, sweeter, more umami-laden type of sake to match the more hearty cuisine, while the coastal region of Hamadori brews light and refreshing varieties to match the local seafood.
