Tottori
鳥取
Tottori is a GI for sake from Tottori Prefecture, limited to junmai sake made only from Tottori-grown rice and local water. The rice is steamed in a koshiki steamer and koji is made in small batches. With a high proportion of koji rice, the sake is considered well suited to drinking warm.
- Production area
- Tottori Prefecture
- Type
- Sake
- Designated
- October 1, 2025
- Managing body
- 鳥取県酒造協同組合（情報発信は鳥取県庁サイト） (opens in a new tab)
- Producers
- About 8
Production standard in brief
Our summary of the standard set by the National Tax Agency. See the agency's page for the official text.
Limited to junmai sake made only from Tottori-grown rice (grade 3 or higher) and water from the prefecture. Rice is steamed in a koshiki steamer, and from the mori (koji-spreading) stage onward koji is made in small lots of 40 kg or less. Koji rice must make up at least 20% of the rice.
National Tax Agency production standard (opens in a new tab)
FAQ
Tottori is a GI for sake from Tottori Prefecture, limited to junmai sake made only from Tottori-grown rice and local water. The rice is steamed in a koshiki steamer and koji is made in small batches. With a high proportion of koji rice, the sake is considered well suited to drinking warm.
Sake made in Tottori Prefecture to the production standard.
The National Tax Agency designated it as a liquor Geographical Indication on October 1, 2025.
More Sake GIs
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