For the the first time, a product from Japan has filed for a tag at the Geographical Indication Registry in Chennai.
Key points
- In Japan, nihonshu 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.
- It is an integral part of the lifestyle and culture in Japan.
- For making nihonshu three main raw materials – rice, koji-kin (a type of fungal spore) and water – are required.
- The production of nihonshu 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.
- In the past, the economy of Japan was based around rice, which was used as a sort of quasi-money before the establishment of a monetary economy in the Meiji period (1869-1912).
- As a result, nihonshu production was thoroughly under the government’s control.
Foreign products which got GI Tag in India
- Peruvian Pisco: Peru
- Champangne: France
- Napa Valley: USA
- Scotch Whisky: UK
- Prosciutto di Parma: Italy
- Cognac: France
- Porto : Portugal
- Douro: Portugal
- Tequila: Mexico
- Parmigiano Reggiano: Italy
- Prosecco: Italy
- Asiago: Italy
- Lamphun Brocade Thai Silk: Thailand
- Grana Padano: Italy
- Irish Whiskey: Ireland
- Chios Mastiha: Greece
- Gorgonzola: Italy
- Brunello Di Montalcino: Italy
- Lambrusco Di Sorbara: Italy
- Lambrusco Grasparossa Di Castelvetro: Italy
- Montepulciano D’abruzzo: Italy
- Žatecký chmel’ : Czech Republic
- Münchener Bier: Germany
- Toscano: Italy
- Conegliano Valdobbiadene Prosecco: Italy
- Franciacorta: Italy
- Chianti: Italy
- Bayerisches Bier: Germany
- Irish Cream / Irish Cream Liqueur: Ireland
