Although Kyushu is more associated with shochu, it is, in fact, a prolific producer of sake – and one to get acquainted with. The fertile and vast plain facing the Ariake Sea is one of Japan’s leading rice fields, blessed with abundant underground water from nearby mountain ranges. Sake brewing in Saga began significantly in the Edo period, when Naomasa Nabeshima, the 10th daimyo of the Nabeshima Clan, passionately encouraged its production. In contrast with the light, crisp and refreshing sake from northern Japan, Saga sake is known for being umakuchi – sweeter, richer, more robust, a taste that spreads throughout your mouth on sipping.
