Ehime Fair

The Story of Ehime Sake

Sake production in Ehime goes back 400 years.

The sake produced in Ehime are some of the highest quality in Japan, and the prefecture is home to many award-winning breweries.
Ehime sake has a history going back over 400 years. Some of the prominent brewmaster guilds that emerged in Ehime include the Ochi Toji and Ikata Toji. Their traditions and techniques have been passed down through generations and live on in the 36 breweries currently operating in Ehime.


Brewed with spring water from the Shikoku Mountains

Ehime is home to Mt. Ishizuchi, the highest peak in western Japan and part of the Shikoku Mountains. Winter brings a lot of snow and cold air, creating a climate suitable for sake-brewing. Clear spring waters f lowing from the Shikoku Mountains, including the famous "uchinuki" water, are used to brew Ehime sake, producing rice wine that has a mellow fragrance and deep flavor. 


Sake nurtured by the riches of the Seto Inland Sea

Ehime is home to Mt. Ishizuchi, the highest peak in western Japan and part of the Shikoku Mountains. Winter brings a lot of snow and cold air, creating a climate suitable for sake-brewing. Clear spring waters f lowing from the Shikoku Mountains, including the famous "uchinuki" water, are used to brew Ehime sake, producing rice wine that has a mellow fragrance and deep flavor. 

Three regions, three flavors

A prefecture with little f latland that is surrounded by mountains and seas, Ehime is divided into three regions: Toyo, Chuyo, and Nanyo. Each region has its own distinct industrial culture, which brings out slight differences in the sake they produce. Toyo sake is smooth and refreshing, Chuyo sake is smooth and richly-f lavored, while Nanyo sake is known for its full-bodied flavor.