Ch. 3 Main Sake Production Areas Flashcards
What is junsui-kobo-jouho and where was it established?
Aomori prefecture
pure yeast brewing method
Short-time brewing method without a shubo
what is the name of the sake brewing yeast series in Aomori prefecture?
Mahoroba Hana Kobo series
4 types: Hana kobo, gin kobo, jun kobo, kaguwa kobo
Hanafubuki rice
What prefecture
Bred from which strains
Characteristics
Aomori
Oku-homare x Fu# 103
Junmai shu
Large grain with large shinpaku
Low shinpaku appearance rate
Good resistance to cold and disease
Hanaomoi rice
What prefecture
Bred from which strains
Characteristics
Aomori
Yamadanishiki x Hanafubuki
Ginjo brewing
small grain, small Shinpaku
Low crude protein content
Low disease resistance
What is the slogan of Miyagi prefecture?
Miyagi, the land of Junmai
Declared they would the best using 100% Miyagi Sasanishiki
Which prefecture has the highest production of specially designated sake?
Miyagi at 96%
What is a special characteristic of Miyagi’s sake brewing
Most of the sake production uses regular table rice, especially for kake-mai.
Sake still has a clean taste
How did Miyagi brewing begin?
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
What is gozen-shu?
Sake for meals
What is natsugori-shu?
frozen sake
What is nindo-shu?
herbal sake
What is kuwa-shu?
Mulberry sake
What toji guild is present in Miyagi
Nanbu Toji
Which mountains bisect Eastern Japan in a north-south direction
Ou mountains
What is the sea wind called that can sometimes cause shortened sunshine hours or a drop of temperature in Eastern Japan
Yamase
What is Miyagi’s prefectural rice use for Junmai-shu
Sasanishiki
What is the #1 skae brewing rice by Miyagi?
Parents of variety
Characteristics
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
How much is 1 koku?
180 liters
What led to the steep increase in consumption of sake in Akita?
The dangerous and harsh working conditions of the mines
What is the top Akita produced sake rice?
Akita Sake Komachi
Refined sweetness and umami
What rice did Akita develop to be comparable to Yamadanishiki
The parents of the rice are:
Misato Nishiki
Yamadanishiki x Miyama Nishiki
Refined acidity and clarify
What is Akita prefecture known as
Kingdom of beautiful sake
What is Yamagata known as
Ginjo Kingdom
What is the famous shuzo-koteki-mai that was founded and developed in Yamagata? Who founded it and how? What are its characteristics
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
Which prefecture was first to be designated as a GI for its sake?
Yamagata
Half of the shuzo-koteki-mai produced in Yamagata was of what variety?
Dewasansan
Which prefecture won the most gold medals at the annual Japan Sake Awards? for 6 consecutive years
Fukushima
How did sake brewing in Fukushima begin?
General Ujisato Gamo in Aizu summoned toji from Omi Province
Which moto was developed in Fukushima? By who?
Yamahai Jikomi / Yamahai Moto by Kinchiro
What are the top 4 rice varieties produced in Fukushima in order?
- Gohyakumangoku
- Yume no Kaori
- Hanafubuki
- Miyamanishiki
What is the prefectural rice developed in Fukushima to exceed Gohyakumangoku?
What is the crossbreed
Characteristics
Yume no Kaori
Hattannishiki #1 x Dewasansan
Large grains
Large shimpaku appearance rate
Soft rice, melts into moromi
What is the Fukushima prefectural developed yeast?
Utsukushima Yume yeast
What is the combination of the Fukushima prefectural yeast Utsukushima Yume and rice Yume no Kaori known as?
“Yume no Kome - Yume no Sake”
Dream rice, dream sake
Which prefer has all Class-A rivers (designated waterways of special importance and protected by the governemnt)
Tochigi
What are the 3 river systems of Tochigi
- Tone
- Naka
- Kuji
What is the Shimo-tsuke-toji system?
A certification and training system established in Tochigi
It’s the largest guild in Japan in terms of member #s
What is the Tochigi 14 rice?
Parents of strain
Characteristics
Koshihikari x Hitogokochi
Strain made for kake-mai
High harvest yield
Inexpensive
What is the Tochigi rice developed to brew daiginjo?
Parents of strain
Yume-sasara
Yamadanishiki x T-Sake 25
What is kanuma soil and where is it found?
Tochigi
pumice from the upper part of the Kanto Loam volcanic ash soil at the foot of the mountains
What was “Japan’s oldest sake” and in which prefecture was it found
Nagano prefecture
Stored in a Koimari porcelain pot sealed with urushi lacquer
What are the 3 toji guilds established in Nagano?
Suwa Toji
Otari Toji
Iiyama Toji
What is the Alps-Rice-Polishing Factory? In which prefecture?
5 rice polishing factories were built in Nagano so that even small breweries can process highly polished rice to make ginjo-shu
How was Miyama Nishiki created? In which prefecture? Characteristics?
Nagano
Cross-bred with individually selected, gamma ray-mutated Takane Nishiki
Cold regions
Crisp sake
Where and what led to the creation of the Alps Yeast
Nagano due to the ginjo-shu boom and demand for aromatic yeasts
Produces large amounts of ethyl caproate
What are the top 4 shuzo-koteki-mai strains in Nagano?
Miyamanishiki
Hitogokochi
Kinmon Nishiki
Shirakaba Nishiki
Niigata prefecture’s light-bodied sake made the term _____ (light body and dry)
Tanrei-karakuchi
What were the subbranches of the Echigo toji guild
Santo-Nozumi Toji
Kariha Toji
Kubiki Toji
What is Koshi Tanrei
A Niigata prefecturally developed sake rice
Niigata GI sakes must meet the following requirements
100% Nigata produced rice
Polishing ratio of 60% or less
Niigata water
Brewed in Niigata
The Echigo Plain is also know as “Niigata, the __________”
The Land of Rice
Which prefecture has the nickname “Nature made fishtank”
Toyama
What is the Toyama prefectural rice that was developed as an alternative to Gohyakumangoku?
Parents cross breed
Characteristics
Oyama Nishiki
Hida-homare x Akita 33
High yielding
Large grain
High shinpaku appearance
Easily melted for moromi
Dry, slight richt, mellow flavor
What is the name of the current which flows from south to north in the Sea of Japan
Tsushima Current
What is the phenomenon wherever strong winds sweep across mountain ranges? In which prefecture does this occur
Foehn phenomenon
Toyama
What is the brand and type of rice Toyama is most famous for?
Gohyakumangoku
Nanto brand
What is Kaga no Kikuzake and which prefecture is famous for this
Ishikawa
Famous sake served to historic figure Hideyoshi Toyotomi during Hanami
Made from the snow melt of Mt. Haku
What is the famous yeast of Ishikawa?
Kanazawa yeast, also known as Kyokai #14
Noto toji is known for its excelent _______ brewing skills
ginjo-shu
Many breweris in Ishikawa puts special emphasis on _____ moto
Yamahai
Ishikawa was the first prefecture to establish a __________ style that offers a mild texture with a full-bodied finish
yamahai-ginjo
What is the major feature of Shizuoka sake?
Clean smooth ginjo
Isoamyl acetate aroma
Low acidity
Ginjo-jikomi produced with soft water and Shizuoka Yeast
What is the nickname of Shizuoka
Ginjo Kingdom Shizuoka
Where is the Shida Toji located?
Shizuoka
What is Homarefuji sake rice? Which prefecture developed it?
Parents
Shizuoka
Mutant strain produced by irradiating Yamada Nishiki
Which prefecture has the nickname “Oni Koroshi” meaning demon slayer due to the high ABV?
Aichi
In which prefecture and by who was the sokujo method developed?
Aichi
Kamajiro Eda
What are well known rice strains from Aichi?
Wakamizu
Yumesansui (a strain of Yamadanishiki)
Yumeginga (Yamada x Wakamizu - ginjo)
Kikusui
Tsuyuba-kaze
Tamasakae
What is the name of the warm ocean current from the Pacific Ocean that impacts the southern region of Aichi
Kuroshio
What is the name of the historical records that illustrate highly-skilled brewing methods in Kyoto
Engishiki
What is the name of the Kyoto shrine known as Japan’s first shrine for sake brewing
Matsuo Taisha
What is the koji guild in Kyoto called
Koji-za
What is the Kyoto developed rice strain
Iwai
Name of shrine in Nara where the god of sake brewing and sake god resides
Omiwa Shrine
What is the sake rice grown exclusively in Nara?
Where was it developed
Parents
Tsuyu Hakaze, most used rice for sake brewing in Nara
Crossbred and cultivated in Aichi
Shiratsuyu x Wase-futaba
Which prefecture calls itself the Sunny Country
Okayama
Which prefecture does the Bicchu Toji guild belong to
Okayama
What causes the Okayama water to be hard
The limestone stratum in the northern part of the prefecture
Water is medium hard and rich in calcium
In which prefecture is the Japan Sake Awards hosted?
Hiroshima
Who and which prefecture was the ginjo-zukuri developed?
What is it?
Senzaburo Miura in Hiroshima
Production method of strong koji with high enzymatic activity
Low temperature, long fermentation brewing method
What is the variety of rice that was developed in Okayama?
Hattan variety
What was Kochi used to be called
Tosa
Gin no Yune Rice
Prefecture
Parents
Kochi
Yamadanishiki x Hinohikari
Kaze Noruko Rice
Prefecture
Parents
Kochi
Tsuyu Hakaze x Ipponjime
Yume Ikkon Rice
Prefecture
Fukuoka
Gin no Sato Rice
Prefecture
Parents
Fukuoka
Yamadanishiki x Sakai #222
