Chūbu: Niigata Flashcards
For which style of sake is Niigata known?
Tanrei Karakuchi
Which leading tōji guild in based in Niigata?
Echigo tōji
Which institution was instrumental to developing Niigata’s important ingredients, such as Gohyakumangoku?
Niigata Prefectural Sake Research Institute
Niigata is often considered the heart of the ____ boom in the 1970s
Niigata is often considered heart of the jizake (local sake) boom in the 1970s
This is in part because of small breweries that produced very good sake and a cult-like appeal given their limited production
The nickname for these sake was Maboroshi no sake (Phantom Sake)
Echigo’s first and oldest sake brewery was established in ____, called _____
Echigo’s first and oldest sake brewery was established in 1548, called Yoshinogawa
The Niigata Prefectural Sake Research Institute was established in ____ to advance all aspects related to sake making within the prefecture
The Niigata Prefectural Sake Research Institute was established in 1930 to advance all aspects related to sake making within the prefecture
The term Niigata Sake became trademarked in _____
The term Niigata Sake became trademarked in 2006/2007
Which river – the longest in Japan – is an important source of water for breweries in Niigata?
Where does the river begin and flow to?
Shinano River
It begins in the Japanese Alps’ Mt Kobushigatake as the Chikuma River, flowing NE through Nagano and Niigata, before draining into the Sea of Japan at Niigata city.
The abudance of the water that the Shinano river delivers to the ____ Plain, combined with fertile soils, makes it one of Japan’s most important rice cultivation areas.
The abudance of the water that the Shinano river delivers to the Echigo Plain, combined with fertile soils, makes it one of Japan’s most important rice cultivation areas.
Niigata’s climate consists of relatively ___, ____ summers and ____ winters
Niigata’s climate consists of relatively short, warm summers and longer winters
While summers are short, they are warm enough with sufficient sunlight to grow exceptional rice
In the winter, heavy snowfall – as much as 30ft – is experienced. This heavy snowfall created excellent brewing conditions, not only purifying the area of contaminents, but also providing breweries an abudance of water.
Compared to Nada and Fushimi, the water in Niigata is very ___
Compared to Nada and Fushimi, the water in Niigata is very soft
This is because the water has little time to pick up mineral hardness as it rushes east towards the Sea of Japan
Niigata is divided into four geographical areas. What are they?
Kaetsu 下越 (northerly)
Chūetsu 中越 (central)
Jōetsu 上越 (southerly)
Sado Island (in the Sea of Japan)
Niigata’s northern Kaetsu region is noted for vast amounts of ____, ____ water.
Inland breweries such as Kaetsu Shuzō and Kirinzan Shuzō are almost entirely surrounded by mountains and utilise the ______ ____ ____ that feeds into the ____ and _____ rivers flowing from Fukushima.
The _____ ____ _____ in the area are said to help in filtering the spring water.
Further north, Kikusui Shuzō uses soft water from the ____ Mountains, while Miyao Shuzō in northern Murakami taps into pristine groundwater from the ____ Mountains and _____ river.
Niigata’s northern Kaetsu region is noted for vast amounts of pure, soft water.
Inland breweries such as Kaetsu Shuzō and Kirinzan Shuzō are almost entirely surrounded by mountains and utilise the mountain snow melt that feeds into the Agano and Tokonami rivers flowing from Fukushima.
The beech tree forests in the area are said to help in filtering the spring water.
Further north, Kikusui Shuzō uses soft water from the Iide Mountains, while Miyao Shuzō in northern Murakami taps into pristine groundwater from the Asahi Mountains and Miomote river.
Chūetsu is famous for its high quality rice cultivation near ______.
The mountains are at their thickest in _____, ____ and ________, areas that receive the prefectures heaviest snows.
Mount _____, in addition to several other majestic mountains in the Uonuma area, provide snow melt for breweries such as Hakkaisan Jōzo and Midorikawa Shuzō.
Further south in Yuzawa, a famous skiing area, brewers use snow melt from the mountains around Mount ____.
Chūetsu is famous for its high quality rice cultivation near Uonoma.
The mountains are at their thickest in Yuzawa, Uonoma and Minami-uonoma, areas that receive the prefectures heaviest snows.
Mount Hakkai, in addition to several other majestic mountains in the Uonuma area, provide snow melt for breweries such as Hakkaisan Jōzo and Midorikawa Shuzō.
Further south in Yuzawa, a famous skiing area, brewers use snow melt from the mountains around Mount Iiji.
Jōetsu’s Mount _____ is Niigata’s most famous volcanic peak, and one of the five peaks that make up the Hokushingogaku range that straddles the Nagano Niigata border.
It serves as one of the many water sources found here.
Another is Mount _______ and its snow melt in Nagano that formes the ____ River, which flought through the tiny valley of Nech where Maruyama Shuzōjo resides.
Jōetsu’s Mount Myōkō is Niigata’s most famous volcanic peak, and one of the five peaks that make up the Hokushingogaku range that straddles the Nagano Niigata border.
It serves as one of the many water sources found here.
Another is Mount Amazakari and its snow melt in Nagano that formes the Hime River, which flought through the tiny valley of Nech where Maruyama Shuzōjo resides.
What are the FOUR keys to Niigata’s success as a sake-brewing region?
-
Niigata’s pristine surroundings
- -> no shortage of impeccable ingredients -
Cold & stable winter climate
- -> allows for good brewing conditions -
Pioneer in embracing technology from early stage
- -> S.Steel fermentation, charcoal filtration etc meshed with traditional techniques -
R&D employed early on at prefectural level
- -> allowed brewers to mobilise, enhance technical development, improve sake rice, properly train kurabito
Which prestigious guild is based in Niigata?
What characterises their sake-making / sake?
Echigo Tōji
- Tanrei Karakuchi sake
- Expertise in making tsuki-haze kōji, the foundation of the clean, crisp, light style
What is Niigata O-C?
Niigata Origin Controlee
- Established in 1997 to preserve prefectural sake identity
- Certain elements required to be certified
- 100% of rice cultivated in Niigata
- 100% produced in Niigata (brewing to bottling)
- 100% Niigata water
- Has to be of the highest quality
- Checked by a judging committee
Describe GI Niigata?
Follows Niigata O-C, awarded in 2022
- Sake must be produced using rice (kōji and kekami) cultivated in Japan
- Water must be 100% Niigata water
- Sake production and storage must be located in Niigata
- Characterstic ‘light body’ of Niigata sake must be maintained
Which rice varieties is Niigata home to?
Many!
Gohyakumangoku
Koshi Tanrei
Ipponjime
Kikusui
Shira Fuji
Hokuriku no. 12
Koshi Kagura
Where is Koshi Hikari grown in Niigata?
Uonoma region
Where is Gohyakumangoku largely grown in Niigata?
Yoshikawa, in Jōetsu
What are the parents of Gohyakumangoku?
Kikusui (ancestor of Omachi)
and
Shin No. 200 (ancestor of Kame no O)
What are Gohyakumangoku’s characteristics?
- Cold resistant
- Grows in relatively short growing season
- Makes good kōji and lends itself well to tsuki-haze
- Creates a crisp, light, clean sake
- Difficult to polish below 50% seimaibuai due to large, round shinpaku
Describe Koshi Tanrei’s characteristics
- Daiginjo-specific rice as can be polished to low levels without cracking
- Good water absorbency
- –> steams well
- –> dissolves easily in moromi
- Produces a clean sake with flavours that are rich
- Pronounced ginjō-ka
What are Koshi Tanrei’s parents?
Yamada Nishiki
and
Gohyakumangoku
Describe Ipponjime
- Developed from Gohyakumangoku
- Large grain
- More resistant to cracking when being polished than Gohyakumangoku
- Development of rice plant begins early
- –> seedling often fall prey to feeding birds
Describe Kikusui
Developed in 1937 and related to Omachi
Became virtually extinct before being revived by Kikusui Shuzō
Describe Shira Fuji
- Lineage linked with Kame no O
- Popular around 1900 but became unpopular by mid-1930s due to being tall and difficult to grow
- Revived in 2004
- Produces a sake that is rich in flavour and umami
Describe Hokuriku No. 12 rice
- Heirloom strain originating in Niigata, also in Ishikawa
- Large grain
- Well formed shinpaku
- Difficult to cultivate –> declined in popularity
- Parent to Takane Nishiki
- Grandparent to Miyama Nishiki
Describe Koshi Kagura rice
Parents: Yamada Nishiki and Hokuriku 174
- Can be polished below 50%
- –> Daiginjō variety
- Post milling, protein content is slightly higher than Yamada Nishiki
- Produces a soft, delicate, deeply flavoured sake that is complex
