This means varieties of sakamai that are developed by municipal experimental and research institutions such as agricultural experiment stations and brewing laboratories, so that the natural conditions of each prefecture--such as climate and soil quality--can be fully utilized.
ここでは、地方自治体の試験研究機関、すなわち農業試験場、醸造試験所などで、気候や土壌を初めとした、それぞれの都道府県の自然条件を生かすように開発された酒米の品種をさす。