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Japan seeks GI tag for nihonshu

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    20th Oct, 2022


 The Embassy of Japan, New Delhi, has filed an application seeking a Geographical Indication (GI) tag for nihonshu/Japanese sake, an alcoholic beverage.

  • This is the first time a product from Japan has filed for a tag at the Geographical Indication Registry in Chennai.

About Nihonshu 

  • It is regarded as a special and valuable beverage made from fermenting rice.
    • People traditionally drink nihonshu on special occasions, such as festivals, weddings or funerals, but it is also consumed on a daily basis. 
  • Thus, it is an integral part of the lifestyle and culture in Japan. 
  • The sake market (almost all are nihonshu) is the second largest brewed liquor (such as beer) market in Japan.

How is it made?

  • For making nihonshu three main raw materials – rice, koji-kin (a type of fungal spore) and water – are required.
  • Its production follows an alcoholic fermentation method called parallel multiple fermentation and involves raw material treatment, koji making, starter culture making, mash making, pressing, heat sterilisation and bottling.
  • The rice and koji used should originate in Japan.

About GI Tag

  • It is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. 
  • In order to function as a GI, a sign must identify a product as originating in a given place.
  • In addition, the qualities, characteristics or reputation of the product should be essentially due to the place of origin. 
  • Since the qualities depend on the geographical place of production, there is a clear link between the product and its original place of production.

Verifying, please be patient.