Kōchi Prefecture occupies the whole southern half of Shikoku facing the Pacific Ocean. Kōchi is the prefecture with the largest alcohol consumption in Japan, and it has a unique culture of communal drinking and cooperative sake production. Cold winters are beneficial for brewing sake, but since it’s located in a warm region of Japan, from olden times Kōchi’s brewers have developed methods suited to their locale. Sake in Kōchi is typically dry complementing the rich seafood of the Pacific coast, but recently Kōchi’s brewers have been experimenting with more floral, amino-rich sake, while paying respect to tradition with a dry finish.

Kōchi sake flavour profile