大阪府·日本酒
Osaka Local Sake
"The Kitchen of the Nation," Osaka, was once a major sake-producing region whose name resonated across the country. During the Edo period, the three provinces of Settsu, Kawachi, and Izumi were praised as the "best sake-producing regions under heaven," and in 1783, the Shogunate officially established the "Setsusen Jugo" system. Until it was later surpassed by Nada and Fushimi, Osaka was a major production center for "Kudari-zake" (sake transported downstream) sent to Edo. That proud tradition is still firmly passed down to the dozen or so breweries scattered throughout the prefecture today. Osaka's local sake, centered around light and dry profiles, complements its rich culinary scene. Please enjoy a glass that has been nurtured alongside the "Kuidaore" (eat until you drop) food culture.
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