Kagawa Sake: What Sanuki's Local Breweries Bring to the Glass

What Kind of Sake Is Kagawa's Japanese Sake? The Secret of Seto Inland Flavors

Kagawa Prefecture's Japanese sake is characterized primarily by its soft and mellow mouthfeel. Whether dry or sweet, its clean aftertaste and non-fatiguing quality are its charms.

This is deeply rooted in Kagawa's unique natural environment. The warm climate facing the Seto Inland Sea experiences little rain throughout the year and is calm. While securing water initially seems difficult, the Sanuki Mountains spreading through the southern prefecture bring high-quality spring water. Each brewery cherishes its own unique water source, creating delicate flavors distinctive to Kagawa's regional sake.

Why Kagawa's Regional Sake Is Valued as "Food Accompaniment Sake"

Kagawa Prefecture's Japanese sake is highly valued as "food accompaniment sake" enjoyed with meals. It's crafted to complement Sanuki udon, bone-in chicken, and white fish from the Seto Inland Sea—Kagawa's cuisine.

The clean taste that highlights ingredient umami doesn't interfere with the food. Its compatibility is exceptional with the delicate seafood from the Seto Inland Sea, and "calm, gentle flavors" trend across Shikoku. Compared to other Shikoku prefectures, Kochi with many sake enthusiasts tends toward bold food-accompanying flavors, while Kagawa, Ehime, and Tokushima favor mellow, easy-to-drink sake.

Today, Japanese sake attracts worldwide attention as "SAKE." Kagawa's regional sake's gentle flavor is supported by a wide audience domestically and internationally.

Locally-Born Brewing Rice Making Kagawa's Sake Individual

When discussing Kagawa Prefecture's Japanese sake charm, locally-born brewing rice is indispensable.

The representative variety is "Ooseto." A sake-suitable rice uniquely developed by Kagawa and used since around 1980. It has characteristics where the rice core dissolves easily, producing mellow, crisp taste. Currently evaluated so highly it's used in out-of-prefecture breweries in Kyoto and Hyogo.

Another is "Sanuki Yoimai." Begun in 1990 research by Kagawa University's Agriculture Faculty, it was developed over approximately 20 years. With "Ooseto" as the mother and "Yamada Nishiki" as the father, it inherits both excellent crispness and full-bodied umami. This brewing rice was born from breweries and producers' passion to craft Kagawa-unique regional sake.

Recently, sake using "Sanuki Olive Yeast" extracted from olives, a specialty of Shodoshima, has appeared. Characterized by calm aroma and tropical acidity, it's gradually gaining popularity mainly among younger generations. Discovered in 2018 through joint research by the Kagawa Prefecture Brewers Association and the Kagawa Prefecture Industrial Technology Center Fermented Food Research Institute, this yeast represents a still-new challenge.

Where Did Sanuki's Sake Brewing Begin? Tracing Its Ancient History

Kagawa (formerly Sanuki) has a very ancient sake brewing history. Around the 4th century, sake brewing using koji began, and sake is said to have been brewed in Kagawa since ancient times.

Old records show sake brewing was conducted with the family of Kamikushi, who ruled Sanuki. There's also a legend that "Kuromaru," said to be the four-generation descendant, was a renowned master at producing fragrant, clear sake and received high imperial praise. With many such myths and legends remaining, Kagawa is even considered the birthplace of clear sake.

Kotohira's Regional Sake: Blooming With Edo-Period Konpira Pilgrimages

Kagawa's sake brewing particularly flourished during the Edo period. Kotohira prospered as the gate-town of "Kotohira Shrine," which attracted worshippers nationwide. From this era, clear sake Kinryo, known as "Sanuki Konpira Sake," has been used as the shrine's sacred offering sake.

Nishino Kinryo Co., Ltd., founded in 1789 (Kansei 1), is Kagawa's representative brewery with over 230 years of history. It continues carefully brewing crisp, richly mellow regional sake using spring water from the Sanuki Mountains as brewing water.

Also founded during the Edo period, Ayagiku Sake Brewery, starting in 1790 (Kansei 2), boasts over 230 years of history as an established brewery. It inherits hand-made brewing using underground water along the Ayagawa River, maintaining commitment to local Kagawa rice and water. The brewery building is designated as a Kagawa Prefecture tangible cultural property, evoking historical significance.

High Quality of Kagawa's Regional Sake From Lean, Skilled Operations

Currently, Kagawa Prefecture has only 6 breweries, a very small number nationally. However, because of this, each brewery carefully addresses each sake, producing high-quality regional sake.

Though small in volume, this allows meticulous sake production, which is Kagawa's brewery strength. The phrase "lean, skilled operations" perfectly suits Kagawa's sake breweries.

Multiple breweries have won gold medals at the National New Sake Appraisal Competition, with Kagawa's regional sake quality recognized nationally. While known as "the udon prefecture," Kagawa also possesses solid capability in the regional sake world.

Kagawa's Representative Breweries and Brands

Kagawa Prefecture has 6 breweries with individual character. Each brewery creates attractive regional sake while valuing local rice, water, and culture. Here we introduce representative breweries and brands.

Kawatsuru Sake Brewery | Rice Umami-Rich Sake Accompanying Meals

Kawatsuru Sake Brewery, founded in 1891 (Meiji 24), is based in Kannonji City in western Kagawa. Treasuring the words "like river flow, with honest heart to bring emotion to drinkers," this brewery commits to maximizing local rice's umami.

The brewing water uses underground water from the Taita River flowing near the brewery. Locally-cultivated rice and Kagawa-prefectural rice comprise most ingredients.

The representative brand is "Sanuki Cloudy." A low-alcohol cloudy sake at approximately 6% alcohol content, it's characterized by sweetly-sour, yogurt-like fresh flavor. Easy to drink even for sake beginners, it pairs excellently with Kagawa's bone-in chicken.

Nishino Kinryo Co., Ltd. | Established Brewery Walking With Konpira Pilgrimages

Nishino Kinryo Co., Ltd., founded in 1789 (Kansei 1) in Kotohira, Kagawa, is the prefecture's representative established brewery. Clear sake Kinryo has been cherished since the Edo period as "Sanuki Konpira Sake" and continues serving as the Kotohira Shrine's sacred offering.

Brewing water uses clear spring water flowing from the Sanuki Mountains. In 2021, "Kinryo Seto Inland Sea Olive Junmai Ginjo" won the highest gold award in the premium junmai category at the Wine Glass with Delicious Japanese Sake Award, earning recent high evaluation.

"Kinryo-no-sato" in Kotohira allows experiencing sake brewing's history and culture, popular as a brewery tour spot.

Ayagiku Sake Brewery Co., Ltd. | Deep Commitment to Kagawa Tradition and Brewing Rice

Ayagiku Sake Brewery Co., Ltd., founded in 1790 (Kansei 2), continues regional sake brewing with "love for hometown" as its origin. Operating in a historic brewery designated Kagawa Prefecture tangible cultural property, it preserves hand-made brewing using Ayagawa River underground water.

Coordinating with local agricultural organizations, it also implements contract cultivation of Ooseto in the Yamada district where the brewery is located. The thoroughly local-source attitude of growing rice locally and brewing locally gives Ayagiku's regional sake depth and character. In 2025, it won gold at the National New Sake Appraisal Competition, demonstrating proven capability.

Maruo Honten | Rich, Deep, Individualistic Rare Brand

Maruo Honten, founded in 1885 (Meiji 18), is a brewery in Kotohira Town, Kagawa, continuing completely hand-made regional sake using traditional methods. The representative brand "Yorokobi Kaijin" is a rare brand characterized by rich umami and profound aroma, hotly supported by Japanese sake fans nationwide.

Produced in only small quantities yearly, "Yorokobi Kaijon" is rare by nature. If you find it, definitely try it.

Shodoshima Sake Brewery Co., Ltd. | Island's Nature and Fermentation Culture-Born Regional Sake

Shodoshima Sake Brewery Co., Ltd., Shodoshima's only brewery, brews regional sake on the "fermentation island" where soy sauce production has continued for over 400 years. Distinctive features include sake brewing using Sanuki olive yeast and sake rice growing from revived fallow land, pursuing "island character."

Island spring water and small-batch careful production create regionally distinctive sake with gentle, refined flavor. As befits soy sauce-producing Shodoshima, it pairs excellently with firmly umami-rich white fish.

Conclusion

Kagawa Prefecture's Japanese sake is charming in its mellow, food-accompanying flavor created by the Seto Inland Sea's warm climate, clear spring water from the Sanuki Mountains, and locally unique brewing rice. Be sure to experience the sake brewing history continuing from ancient times and the tradition and innovation protected by the prefecture's lean, skilled breweries!

*This article uses AI for information organization, writing assistance, and proofreading. The structure and final review are conducted by the Kraport editorial team.