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
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 - Gunma - Saitama - Chiba - Tokyo - Kanagawa
Shinetsu/Hokuriku: Yamanashi - Nagano - Niigata - Toyama - Ichikawa - Fukui
Tokai area: Shizuoka - Aichi - Gifu - Mie
Kansai area: Shiga - Kyoto - Osaka - Hyogo - Nara - Wakayama
Chugoku area: Tottori - Shimane - Okayama - Hiroshima - Yamaguchi
Shikoku: Tokushima - Kagawa - Ehime - Kochi
Kyushu/Okinawa: Fukuoka - Saga - Nagasaki - Kumamoto - Oita - Miyazaki / Kagoshima / Okinawa