Chūbu: Ishikawa

Question 1

Where was the first GI for sake in Japan?

When?

Answer 1

The city of Hakusan, in Ishikawa prefecture

In 2005

Question 2

Which mountain is a key water source for many breweries in southern Ishikawa?

Answer 2

Mt Haku (Hakusan)

Question 3

Which river flows from Hakusan?

Answer 3

Tedorigawa

Question 4

How might you descrbe Ishikawa sake?

Answer 4

Two major profiles:

1) Rich, deep, crisp

Also may use Yamahai method and extended maturation, adding complexity and gamey-ness

2) Ginjō styles with low acid, elegant, layered palate, exotic aromas

Question 5

Describe the Nōto Tōji

Answer 5

Originate from the late Edo period, through migrating farmers / brewers who would bring back information and techniques from abroad

Sake are full bodied with a cut, clear finishes, a result of holding back fermentation temperatures in the moromi

Question 6

Describe the conditions of GI Hakusan

Answer 6

Conditions for the five participating breweries in the city of Hakusan :

• Local Ishikawa sakamai to be used, First Grade or higher
• Semaibuai of 70% or less
• Water from the Hakusan / Tedori river system
• Sake is brewed using a minimum of 20% kōji
• Brewed, bottled, stored in the city of Hakusan
• No additional ingredients can be added apart from the raw brewing ingredients and brewers alcohol
• Shubo must be used for brewing

Question 7

What is Kanazawa Yeast also known as?

Answer 7

Kyōkai Yeast no. 14

Question 8

What are the characteristics of Kanazawa yeast?

Answer 8

• Low acidity
• Low umami
• Delicate aromas
• Food friendly profile
• Natural, well-balanced ginjō-ka based on Isoamyl Acetate
  
  • banana, lychee, melon, pear
• Ferments exceptionally at low temperatures

Question 9

Ishikawa’s most famous water source derives from the pure snow melt of Mount ____, chiefly distributed by the ____ River

Answer 9

Ishikawa’s most famous water source derives from the pure snow melt of Mount Haku, chiefly distributed by the Tedori River

Question 10

Water in Ishikawa is generally ____

Answer 10

Water in Ishikawa is generally hard

Question 11

What is one famous water from Ishikawa?

What is it thought to be good for?

Answer 11

The semi-hard Hyakunensui (‘One Hundred Year Water’), drawn at a depth of 550m

Good for koshu and yamahai production

Question 12

Why does Ishikikawa not grow much sake rice?

Answer 12

Significant amounts of potassium in the water – good for table rice, not for sake rice

Question 13

Describe Ishikawa-mon rice

Answer 13

• Ishikawa’s predominant sake rice developed for ginjō production
• Grains are large (larger than Gohyakumangoku)
• Large shinpaku (slightly smaller than Gohyakmangoku)
• Rich and deep palate to sake (cf. slightly woody/lean profile of Gohyakumangoku)
• Rice is susceptible to 4-Vinyl Guaiacol so must be monitored closely during kōji making

Question 14

What is the Ishikawa-mon certification?

Answer 14

A certificate awarded to brewers following these criteria:

• Sakes must be made from a minimum 50% Ishikawa-mon
• Spirit of collaboration with the agricultural community to improve the quality of the rice
• Location of rice field and brewery where sake was made should be listed on the label
• The sake is created in order to complement the cuisine of Ishikawa

Question 15

What is Ishikawa’s newest sake rice?

What is hoped it will be used for?

Answer 15

Hyakumangoku no Shiro

Daiginjō