SAKE blog
Published: 2021.01.28
Last modified: 2026.10.13
G. I. Tone Numata : 6th Geographic Indication of Japanese Sake and 4 breweries
On 22nd January 2021, New area in Japan appointed as one of the geographic indication system: Tone Numata. Tone Numata is the area located in Gunma prefecture in North of Kanto. This time, ikki deliver information about G.I. Tone Numata, and why Tone Numata is appointed and which Sake is appointed.
To find out the information about overview of Geographic Indication, please check the post below;
https://ikki-sake.com/update-on-23rd-september-2020-geographical-indication-gi-in-japanese-sake-enhance-product-brand-with-brand-locality/
Sake from Tone Numata
Generally, Sake from Tone Numata has a transparency in the taste and adequate Umami. You can feel fresh acidity and Umami, but slight bitterness in you mouth,
They have fruity aroma like grapefruit, peach, banana and lychee, and sweet flavor like almond jelly. In Addition, the bitterness makes you feel fresh greens.
The color is transparent crystal with light gold.
The bitterness matches with wild vegetable in the area, and also the amino acid matches with meat like pork, beef chicken in the area.
In order to indicate G.I. Numata, the products have to use Yukihotaka, Ghyakumangoku, Koshihikari Sake rice and Gunma KAZE, Gunma G2 or brewery Kobo.
4 breweries in Tone Numata
In Tone Numata, there are 4 breweries which are as follow;
Thank you for your time!
See you in the next post!
President & CEO, Kobayashi Junzo Shoten Co., Ltd.
Based in Osaka, I lead Kobayashi Junzo Shoten, a sake wholesaler founded in 1890. Through the cultural richness of Japanese sake, my mission is to connect people and bring smiles to dining tables around the world.
While technology continues to make the world feel smaller, the stories and traditions behind sake brewing can easily fade into the background. I see my role as a bridge—sharing the passion of brewers, opening doors for new audiences, and delivering sake in a way that feels more approachable and relatable.
I enjoy visiting sake breweries, learning about new rice varieties and brewing techniques, and spending time with toji (master brewers) and kurabito (brewery workers) to experience the spirit of sake-making firsthand. On this blog, I’ll share those encounters, my personal insights, and tips to help you enjoy sake even more.
Thank you for reading, and I look forward to connecting with you.
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