Sake: Created Naturally with the Wisdom of Brewmasters

Sake production in present-day Fukushima Prefecture is said to have started over 300 years ago under the Aizu Domain. The Aizu region is surrounded by mountains, the snowcapped peaks of which are the source of pure, mineral-rich water that is well suited both for the production of sake and the cultivation of rice from which sake is brewed. The climate is also quite cold, preventing the growth of unwanted bacteria that lower the quality of sake. Sake breweries, or sakagura, soon opened up in areas around Aizu as well, creating a center of sake production in Japan. The brewing tradition continues in Fukushima, where over sixty sakagura are currently producing sake.
See "Sake: Created Naturally with the Wisdom of Brewmasters"HIGHLIGHTING Japan,May 2020.