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The climate in Japan is very diverse. In the North it is cold and snowy in the winter and mild in summer. In the south the temperature is mild and winters are short.

The four seasons are pretty well defined, enabling good rice culture. The semi-tropical Japanese summer, rainy and hot, is favourable for rice growth. In Late summer, maturation starts. High temperatures (20¡C during one to two months) are necessary. At this time, rice is acquires its own character and specificity.

In Japan rice harvesting takes place in the fall. Sake is prepared in winter because cold temperatures allow better preservation. Sake is produced everywhere in the entire archipelago, but some regions have a better name than others. This is the case for the Nada region, next to Kobe, the mountainous and snowy region of Niigata, known as the best quality rice region in Japan.

1. Water

2. Rice

3. Koji

4. Sake Brewers

5. Environnement

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