Hakusan
白山
Hakusan is a GI for sake brewed in Hakusan City, Ishikawa Prefecture, and in 2005 it became the first sake to be designated as a GI. Its standard requires rice polished to 70% or less of its original weight, among other rules, and sake made only from Hakusan-grown rice may be labeled "Kamosu Hakusan."
- Production area
- Hakusan City, Ishikawa Prefecture
- Type
- Sake
- Designated
- December 22, 2005
- Managing body
- GI白山清酒管理機構（白山酒造組合内） (opens in a new tab)
- Producers
- About 5
Production standard in brief
Our summary of the standard set by the National Tax Agency. See the agency's page for the official text.
Rice must be domestic brewing-grade brown rice (grade 1 or higher, or grade 3 or higher if grown in Hakusan City), polished to 70% or less of its original weight. Water must come from within Hakusan City. Added brewing alcohol is limited to 50% of the rice weight. Liquefied-rice brewing is not permitted; a yeast starter (shubo) must be used, and koji rice must account for at least 20% of the rice. Sake made only from Hakusan-grown rice may be labeled "Kamosu Hakusan."
National Tax Agency production standard (opens in a new tab)
Where to buy
In Japan, drinking alcohol under the age of 20 is prohibited by law.
FAQ
Hakusan is a GI for sake brewed in Hakusan City, Ishikawa Prefecture, and in 2005 it became the first sake to be designated as a GI. Its standard requires rice polished to 70% or less of its original weight, among other rules, and sake made only from Hakusan-grown rice may be labeled "Kamosu Hakusan."
Sake made in Hakusan City, Ishikawa Prefecture to the production standard.
The National Tax Agency designated it as a liquor Geographical Indication on December 22, 2005.
More Sake GIs
More from Ishikawa
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