Japan's territory is made up of four main islands, each with its own unique characteristics and cultural heritage. These islands are Hokkaido, Honshu, Shikoku, and Kyushu. As an expert sommelier and brewer, I have had the privilege of experiencing the diverse culinary and beverage offerings of each of these islands, and I must say, it has been an incredible journey.
Hokkaido, the northernmost island of Japan, is known for its stunning natural beauty and rich agricultural resources. The island's cool climate and fertile soil make it an ideal location for producing high-quality ingredients, including grapes for wine production. During my visit to Hokkaido, I had the pleasure of tasting some exceptional wines made from locally grown grapes, such as the delicate and aromatic Kerner variety. The island's unique terroir, combined with the skill and craftsmanship of its winemakers, truly sets Hokkaido's wines apart.
Moving down to Honshu, the largest and most populated island in Japan, I was immersed in a vibrant and dynamic culinary scene. From the bustling streets of Tokyo to the historic city of Kyoto, Honshu offers a wide range of food and beverage experiences. Sake, a traditional Japanese rice wine, is particularly prominent in this region. I had the opportunity to visit a sake brewery in Niigata, where I witnessed the intricate process of sake production and sampled a variety of flavors, from light and crisp to rich and complex. The dedication and passion of the brewers was evident in every sip.
Shikoku, the smallest of the four main islands, may be often overshadowed by its larger counterparts, but it possesses its own charm and allure. During my time on Shikoku, I discovered the island's rich tradition of citrus fruit cultivation. The mild climate and fertile soil create the perfect conditions for growing a variety of citrus fruits, including yuzu and sudachi. These aromatic and tangy fruits are not only used in cooking but also in the production of liqueurs and spirits. I had the pleasure of trying a sudachi-infused gin, which had a refreshing and zesty flavor that transported me to the idyllic citrus groves of Shikoku.
Lastly, Kyushu, the southernmost of the main islands, is known for its volcanic landscapes and hot springs. This geologically active region provides unique opportunities for brewing and distilling. One of the standout experiences during my visit to Kyushu was exploring the world of shochu, a traditional Japanese distilled spirit. Made from various ingredients such as sweet potatoes, barley, and rice, each shochu has its own distinct flavor profile. I had the chance to visit a shochu distillery in Kumamoto and learned about the meticulous fermentation and distillation processes that result in this versatile and flavorful spirit.
Japan's four main islands, Hokkaido, Honshu, Shikoku, and Kyushu, offer a wealth of culinary and beverage experiences. From exquisite wines in Hokkaido to traditional sake in Honshu, citrus liqueurs in Shikoku, and unique shochu in Kyushu, each island has its own contribution to Japan's rich gastronomic culture. Exploring the flavors and traditions of these islands is a journey that I highly recommend to any food and beverage enthusiast.