Kyushu may not be as famous for its sake as for shochu, but historical findings tell us it's probably been drunk here since the rule of Himiko -- around A.D. 300. While northern Japan is more famous for sake, Kyushu brewers too produce some fine labels, meeting changes in consumer tastes. Kyushu's sake is full-bodied, with a distinct rice fragrance.
Once, sake was brewed year-round, but today it is brewed in winter, when cold temperatures keep the sugar levels down for slower fermentation and a smoother, drier sake.
Toward the end of winter the precious result is extracted and the drinking begins. Breweries hang giant globes made of fresh, green cedar twigs outside their premises to announce the new sake -- nama genshu, fresh undiluted sake that can be drunk in its unpasteurized state for only a few weeks. Many throw big parties. Now is the time for you to head for northern Kyushu's countryside, where many breweries are located.
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.