Japan seeks GI tag for nihonshu

Context

 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.