Ch.3 - Main Production Areas (unfinished) Flashcards
Who is the toji?
Top brewing expert and chief executive of production at a sake brewery
Who is the kashira?
Sub-leader to the toji
What does the daishi do?
The person in charge of koji making
(aka kojiya)
What does the motoya do?
Person in charge of shubo making
What does the kamaya do?
Person in charge of rice steaming
What does the sendo do?
Person in charge of pressing/straining
What are the three great toji guilds?
Nanbu Toji
Echigo Toji
Tanba Toji
Describe the Nanbu Toji
Originating from Iwate prefecture
Rose to the top in the 1990s to become the largest Toji guild in Japan today
Describe the Echigo Toji
Originating from Niigata prefecture
Second to Nanbu toji
Describe the Tanba toji
Originating from Hyogo prefecture, around the region of Sasayama city
Noto toji, from ………., were established by toji from around …. city, and are ……….-type toji
Noto toji, from Ishikawa, were established by toji from around Suzu city, and are fishermen-type toji
Hiroshima toji became famous nationwide due to the development of the ………………. brewing method, pioneered by ………… …………
Hiroshima toji became famous nationwide due to the development of the soft-water brewing method, pioneered by Senzaburo Miura
Key points about Aomori Prefecture (Geography)
- Cold, moist easterly winds, called the Yamase, blow on the Pacific side of the prefecture, resulting in humid days with low temperatures; impacting rice growth
- The prefecture is rich in high-quality freshwater, such as the Oirase stream, and spring water from the Shirakami mountains
Key points about Aomori Prefecture (History)
The prefecture is notable for the development of Mahoroba Hana Kobo, of which there are four types:
1. Hana Kobo
2. Gin Kobo
3. Jun Kobo
4. Kaguwa Kobo
Key points about Aomori Prefecture (Sake Profile)
Rich and robust in inland areas
Clear and soft with gentle acidity at the coastal areas
