Although there exist several interesting, individual breweries here, the Kanto area generally speaking is not a major sake producing area. This despite the presence of towns like Sawara (Chiba) and Ishioka (Ibaraki) where in the Edo-period brewing was flourishing. The vast metropolis of Tokyo and its satellite cities have gradually filled up the Kanto plain and made this into an area of consumers, rather than producers. There are no Toji guilds in the Kanto, but traditionally one finds brewmasters from the Echigo guild (Niigata) here, and recently also from the Nanbu guild.

In line with the citified character of the area, the taste of sake here - although traditionally rich and umami-based - nowadays is mainly fresh, light and elegant.

Ibaraki: fresh, soft and a bit sweet (due to soft water) Tochigi: sweet in the past, now relatively dry
Gunma: medium dry (sweet in the past)
Saitama: light and fresh
Chiba: several individualistic, sturdy sakes
Tokyo: light
Kanagawa: light and dry

Ibaraki is the prefecture with the largest number of breweries, Kanagawa the smallest (even nationwide). In Chiba prefecture one finds several individualistic breweries producing Kimoto sake, aged sake (Koshu) or junmai sake of which the rice has been milled only slightly.

In total there are 189 active sake breweries in the Kanto area (figures 2015).
Sake by Region:
Hokkaido/Tohoku: Hokkaido - Aomori - Akita - Iwate - Miyagi - Yamagata - Fukushima
Kanto area: Ibaraki - Tochigi - Gunm...