The quality of sake depends primarily on its ingredients, and Taiwan's superior rice provides an excellent foundation. In recent years, Taiwanese sake has begun making its mark on the world stage. In 2011, Wufeng Distillery in Taichung earned Taiwan's first international gold medal for sake with its Chuwu Shochu in the spirits selection at the Concours Mondial de Bruxelles.

At the 2023 Concours Mondial de Bruxelles, nine Taiwanese rural wineries received awards. Among them, Da'an District Farmers' Association Winery in Taichung won gold for its Sweet Potato Shochu, while Wufeng District Farmers' Association Distillery earned gold for both Chuwu—Junmai Ginjo and Jiqing—Daiginjo. These achievements demonstrate that even regions not traditionally known for rice cultivation can showcase distinctly Taiwanese excellence on the international stage through dedication and craft.

Yoshino Rice: A Century Rooted in Taiwan

Even before the Japanese colonial period, homebrewing was widespread among Taiwanese people. Sake was first introduced to Taiwan by the Japanese during the colonial era, but Taiwanese sake production nearly ceased after World War II. Production didn't resume until alcohol manufacturing was opened to private brewers about 20 years ago. Today, beyond the original state-run Linkou Distillery under Taiwan Tobacco and Liquor Corporation, independent private breweries operating under the Yoshino Rice brand are dedicated to sake production and promotion.

Yoshino is the former name of Ji'an Township in Hualien. During the Japanese colonial period, Japanese immigrants brought rice varieties once presented to the emperor for sake brewing, cultivating them in Taiwan under the name Yoshino rice. This variety has taken root in Taiwan for a century. The Hualien District Agricultural Research and Extension Station recently developed a new cultivar called " Yoshino No. 1" which has become a favorite for sake brewing.

Today, sake brewed from Yoshino rice carries the name Yoshino Jizake—jizake meaning sake made from locally sourced ingredients. Through this connection between culture and agriculture, it tells stories of Taiwan's history and terroir.

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