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JSA > Ch. 3 Main Sake Production Areas > Flashcards

Ch. 3 Main Sake Production Areas Flashcards

1
Q

What is junsui-kobo-jouho and where was it established?

A

Aomori prefecture

pure yeast brewing method

Short-time brewing method without a shubo

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2
Q

what is the name of the sake brewing yeast series in Aomori prefecture?

A

Mahoroba Hana Kobo series
4 types: Hana kobo, gin kobo, jun kobo, kaguwa kobo

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3
Q

Hanafubuki rice

What prefecture
Bred from which strains
Characteristics

A

Aomori

Oku-homare x Fu# 103

Junmai shu
Large grain with large shinpaku
Low shinpaku appearance rate
Good resistance to cold and disease

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4
Q

Hanaomoi rice

What prefecture
Bred from which strains
Characteristics

A

Aomori

Yamadanishiki x Hanafubuki

Ginjo brewing
small grain, small Shinpaku
Low crude protein content
Low disease resistance

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5
Q

What is the slogan of Miyagi prefecture?

A

Miyagi, the land of Junmai
Declared they would the best using 100% Miyagi Sasanishiki

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6
Q

Which prefecture has the highest production of specially designated sake?

A

Miyagi at 96%

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7
Q

What is a special characteristic of Miyagi’s sake brewing

A

Most of the sake production uses regular table rice, especially for kake-mai.

Sake still has a clean taste

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8
Q

How did Miyagi brewing begin?

A

From the reign of Date Masamune, brought in sake brewers from Nara and built breweries around castle grounds where high-quality natural spring was discovered

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9
Q

What is gozen-shu?

A

Sake for meals

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10
Q

What is natsugori-shu?

A

frozen sake

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11
Q

What is nindo-shu?

A

herbal sake

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12
Q

What is kuwa-shu?

A

Mulberry sake

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13
Q

What toji guild is present in Miyagi

A

Nanbu Toji

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14
Q

Which mountains bisect Eastern Japan in a north-south direction

A

Ou mountains

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15
Q

What is the sea wind called that can sometimes cause shortened sunshine hours or a drop of temperature in Eastern Japan

A

Yamase

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16
Q

What is Miyagi’s prefectural rice use for Junmai-shu

A

Sasanishiki

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17
Q

What is the #1 skae brewing rice by Miyagi?

Parents of variety
Characteristics

A

Kura no Hana (fragrant flowers that make you tipsy in the brewery)

Yamadanishiki x Tohoku #140

Short height, resilience against cold
Large grain
Low shimpaku appearance
Low protein, acidity, amino acids
Easy to cultivate

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18
Q

How much is 1 koku?

A

180 liters

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19
Q

What led to the steep increase in consumption of sake in Akita?

A

The dangerous and harsh working conditions of the mines

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20
Q

What is the top Akita produced sake rice?

A

Akita Sake Komachi
Refined sweetness and umami

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21
Q

What rice did Akita develop to be comparable to Yamadanishiki

The parents of the rice are:

A

Misato Nishiki

Yamadanishiki x Miyama Nishiki

Refined acidity and clarify

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22
Q

What is Akita prefecture known as

A

Kingdom of beautiful sake

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23
Q

What is Yamagata known as

A

Ginjo Kingdom

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24
Q

What is the famous shuzo-koteki-mai that was founded and developed in Yamagata? Who founded it and how? What are its characteristics

A

Kamenoo

By Kameji Abe. Found rice plants that managed to remain standing and grow rice while most had succumbed to extreme cold. He used the rice plant as foundation seeds finally developing Kamenoo after 4 years

Cold weather resistant
High yield
Large grains
Suitable for eating and brewing

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25
Q

Which prefecture was first to be designated as a GI for its sake?

A

Yamagata

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26
Q

Half of the shuzo-koteki-mai produced in Yamagata was of what variety?

A

Dewasansan

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27
Q

Which prefecture won the most gold medals at the annual Japan Sake Awards? for 6 consecutive years

A

Fukushima

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28
Q

How did sake brewing in Fukushima begin?

A

General Ujisato Gamo in Aizu summoned toji from Omi Province

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29
Q

Which moto was developed in Fukushima? By who?

A

Yamahai Jikomi / Yamahai Moto by Kinchiro

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30
Q

What are the top 4 rice varieties produced in Fukushima in order?

A
  1. Gohyakumangoku
  2. Yume no Kaori
  3. Hanafubuki
  4. Miyamanishiki
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31
Q

What is the prefectural rice developed in Fukushima to exceed Gohyakumangoku?

What is the crossbreed
Characteristics

A

Yume no Kaori

Hattannishiki #1 x Dewasansan

Large grains
Large shimpaku appearance rate
Soft rice, melts into moromi

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32
Q

What is the Fukushima prefectural developed yeast?

A

Utsukushima Yume yeast

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33
Q

What is the combination of the Fukushima prefectural yeast Utsukushima Yume and rice Yume no Kaori known as?

A

“Yume no Kome - Yume no Sake”
Dream rice, dream sake

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34
Q

Which prefer has all Class-A rivers (designated waterways of special importance and protected by the governemnt)

A

Tochigi

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35
Q

What are the 3 river systems of Tochigi

A
  1. Tone
  2. Naka
  3. Kuji
36
Q

What is the Shimo-tsuke-toji system?

A

A certification and training system established in Tochigi

It’s the largest guild in Japan in terms of member #s

37
Q

What is the Tochigi 14 rice?

Parents of strain
Characteristics

A

Koshihikari x Hitogokochi

Strain made for kake-mai
High harvest yield
Inexpensive

38
Q

What is the Tochigi rice developed to brew daiginjo?

Parents of strain

A

Yume-sasara

Yamadanishiki x T-Sake 25

39
Q

What is kanuma soil and where is it found?

A

Tochigi

pumice from the upper part of the Kanto Loam volcanic ash soil at the foot of the mountains

40
Q

What was “Japan’s oldest sake” and in which prefecture was it found

A

Nagano prefecture

Stored in a Koimari porcelain pot sealed with urushi lacquer

41
Q

What are the 3 toji guilds established in Nagano?

A

Suwa Toji
Otari Toji
Iiyama Toji

42
Q

What is the Alps-Rice-Polishing Factory? In which prefecture?

A

5 rice polishing factories were built in Nagano so that even small breweries can process highly polished rice to make ginjo-shu

43
Q

How was Miyama Nishiki created? In which prefecture? Characteristics?

A

Nagano

Cross-bred with individually selected, gamma ray-mutated Takane Nishiki

Cold regions
Crisp sake

44
Q

Where and what led to the creation of the Alps Yeast

A

Nagano due to the ginjo-shu boom and demand for aromatic yeasts

Produces large amounts of ethyl caproate

45
Q

What are the top 4 shuzo-koteki-mai strains in Nagano?

A

Miyamanishiki
Hitogokochi
Kinmon Nishiki
Shirakaba Nishiki

46
Q

Niigata prefecture’s light-bodied sake made the term _____ (light body and dry)

A

Tanrei-karakuchi

47
Q

What were the subbranches of the Echigo toji guild

A

Santo-Nozumi Toji
Kariha Toji
Kubiki Toji

48
Q

What is Koshi Tanrei

A

A Niigata prefecturally developed sake rice

49
Q

Niigata GI sakes must meet the following requirements

A

100% Nigata produced rice
Polishing ratio of 60% or less
Niigata water
Brewed in Niigata

50
Q

The Echigo Plain is also know as “Niigata, the __________”

A

The Land of Rice

51
Q

Which prefecture has the nickname “Nature made fishtank”

A

Toyama

52
Q

What is the Toyama prefectural rice that was developed as an alternative to Gohyakumangoku?

Parents cross breed
Characteristics

A

Oyama Nishiki

Hida-homare x Akita 33

High yielding
Large grain
High shinpaku appearance
Easily melted for moromi
Dry, slight richt, mellow flavor

53
Q

What is the name of the current which flows from south to north in the Sea of Japan

A

Tsushima Current

54
Q

What is the phenomenon wherever strong winds sweep across mountain ranges? In which prefecture does this occur

A

Foehn phenomenon
Toyama

55
Q

What is the brand and type of rice Toyama is most famous for?

A

Gohyakumangoku
Nanto brand

56
Q

What is Kaga no Kikuzake and which prefecture is famous for this

A

Ishikawa
Famous sake served to historic figure Hideyoshi Toyotomi during Hanami

Made from the snow melt of Mt. Haku

57
Q

What is the famous yeast of Ishikawa?

A

Kanazawa yeast, also known as Kyokai #14

58
Q

Noto toji is known for its excelent _______ brewing skills

A

ginjo-shu

59
Q

Many breweris in Ishikawa puts special emphasis on _____ moto

A

Yamahai

60
Q

Ishikawa was the first prefecture to establish a __________ style that offers a mild texture with a full-bodied finish

A

yamahai-ginjo

61
Q

What is the major feature of Shizuoka sake?

A

Clean smooth ginjo
Isoamyl acetate aroma
Low acidity

Ginjo-jikomi produced with soft water and Shizuoka Yeast

62
Q

What is the nickname of Shizuoka

A

Ginjo Kingdom Shizuoka

63
Q

Where is the Shida Toji located?

A

Shizuoka

64
Q

What is Homarefuji sake rice? Which prefecture developed it?

Parents

A

Shizuoka

Mutant strain produced by irradiating Yamada Nishiki

65
Q

Which prefecture has the nickname “Oni Koroshi” meaning demon slayer due to the high ABV?

A

Aichi

66
Q

In which prefecture and by who was the sokujo method developed?

A

Aichi
Kamajiro Eda

67
Q

What are well known rice strains from Aichi?

A

Wakamizu
Yumesansui (a strain of Yamadanishiki)
Yumeginga (Yamada x Wakamizu - ginjo)

Kikusui
Tsuyuba-kaze
Tamasakae

68
Q

What is the name of the warm ocean current from the Pacific Ocean that impacts the southern region of Aichi

A

Kuroshio

69
Q

What is the name of the historical records that illustrate highly-skilled brewing methods in Kyoto

A

Engishiki

70
Q

What is the name of the Kyoto shrine known as Japan’s first shrine for sake brewing

A

Matsuo Taisha

71
Q

What is the koji guild in Kyoto called

A

Koji-za

72
Q

What is the Kyoto developed rice strain

A

Iwai

73
Q

Name of shrine in Nara where the god of sake brewing and sake god resides

A

Omiwa Shrine

74
Q

What is the sake rice grown exclusively in Nara?

Where was it developed
Parents

A

Tsuyu Hakaze, most used rice for sake brewing in Nara

Crossbred and cultivated in Aichi

Shiratsuyu x Wase-futaba

75
Q

Which prefecture calls itself the Sunny Country

A

Okayama

76
Q

Which prefecture does the Bicchu Toji guild belong to

A

Okayama

77
Q

What causes the Okayama water to be hard

A

The limestone stratum in the northern part of the prefecture

Water is medium hard and rich in calcium

78
Q

In which prefecture is the Japan Sake Awards hosted?

A

Hiroshima

79
Q

Who and which prefecture was the ginjo-zukuri developed?

What is it?

A

Senzaburo Miura in Hiroshima

Production method of strong koji with high enzymatic activity
Low temperature, long fermentation brewing method

80
Q

What is the variety of rice that was developed in Okayama?

A

Hattan variety

81
Q

What was Kochi used to be called

A

Tosa

82
Q

Gin no Yune Rice

Prefecture
Parents

A

Kochi

Yamadanishiki x Hinohikari

83
Q

Kaze Noruko Rice

Prefecture
Parents

A

Kochi

Tsuyu Hakaze x Ipponjime

84
Q

Yume Ikkon Rice

Prefecture

A

Fukuoka

85
Q

Gin no Sato Rice

Prefecture
Parents

A

Fukuoka

Yamadanishiki x Sakai #222

JSA (17 decks)

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