Essay Topics Flashcards
1
Q
Yamahai/Kimoto future
A
- Sokujo 90%/Yamahai 9%/Kimoto 1%
- Sokujo developed by Kamajiro Eda in 1910 in Aichi
- Expect more Yamahai/Kimoto sake by younger Tojis to reflect more diversity in sake and their unique flavors
2
Q
On Cerulenin-resistant sake yeast
A
- Ethyl caproate
One of the ingredients that produces ginjo aromas. It is often described as having an apple-like aroma - 1801 Kyokai yeast
- Less acidity
- Daiginjo sake
3
Q
On Aiyama
A
- Official strain name Aiyama No. 11
- Created in 1941 at Hyogo by cross breeding Aifune No. 117 and Yamao No. 67 as the father (of cross breeding by Yamadanishiki and Omachi)
- Discontinued in 1951 but protected by an old established brewery through contract farming in Yashiro Town Kato County
- Designated as the brand variety of the growing district in 1980
- Difficult to grow but is mellow and deep with a delicate and soft flavor
- 15th overall production volume
4
Q
On Akita-sake-komachi
A
- Developed by Akita Agricultural Experiment Station in effort to adapt well to the weather conditions of Akita
- Goals of creating a strain to have good sake brewing qualities as Yamada Nishiki and Miyama Nishiki
- First cross-bred in 1992 and officially adopted as a variety recommened for cultivation in Akita in 2003
- Medium heading time and a medium maturing time
- Fourth most production volume in 2020 after Yamada Nishiki, Gohyakumangoku and Miyama Nishiki
4
Q
On Iwai
A
- Obtained from a pure-line selection of “Nojoho” in Kyoto in 1933
- As it was difficult to cultivate, it was discontinued several times but put into production in 1992 with efforts of Fushimi Sake Brewers Association
- Well suited to ginjo-shu as it is easy to polish, low in protein
- Characteristics of Tanrei with a distinct aroma
- Listed in No. 26 in production with an inspection volume of 331t
5
Q
On Omachi
A
- A late growing rice maturing in October
- The longest history, many varieties including Yamada Nishiki and Gohyakumango were derived from Omachi
- Jinzo Kishimoto of Okayama found the two nice plants while returning from a pilgrimage in Tottori in 1859
- Village chief of Akaiwa-gun activily promoted it in Taisho era and sake made from Omachi won top spots in sake competitions in early Showa era
- It was one time down to 3 ha in 1970s and now recovered to around 500 ha..
- The sake is mild and “aki-agari” qualities
- 5th most produced sake rice variety
6
Q
On Ginpu
A
- Ginpu was the second sake with “rice and water from Hokkaido after Hatsu Shizuku in 2000
- Ginpu is currently designated as brand variety of the growing district along with Suisei and Kita-shizuku
- Ginpu has the the largest production volume of the three varieities
- Cross bred from Hattan Nishiki No.2 and Joiku No. 404 as the mother and Kirara 397 as the father
- 7th most produced sake rice variety
7
Q
On Koshitanrei
A
- Cross breeding of Yamada Nishiki and Gohyakumangoku started in Niigata in 1989 and completed in 2004
- Answer to Niigata bred sake rice to produce Daiginjo-shu, which up to then was using Yamada Nishiki imported from other prefectures
- A late growing variety maturing later than Gohyakumangoku but earlier than Yamada Nishiki
- Can be polished to 40% or lower
- 10th most produced sake rice variety
8
Q
On Gohyakumangoku
A
- Created from Kikusui and Shin No. 200 in Niigata in 1938 but research was interrupted by war and was named in 1957
- Early growing rice specifically developed for cold regions
- Large grain with shinpaku not get sticky when steamed, “sabake-ga-yoi” ideal rice for hard on the ouside and soft inside
- Tanrei-karakuchi was realized because of Gohyakumangoku
- 21 prefectures cultivate it, Niigata nearly 50% of the total production volume
- 2nd most produced rice variety 17,561t after only Yamada Nishiki
9
Q
On Dewasansan
A
- Cross bred and devleoped in Yamagata with Miyamanishiki as the mother and Aokei sake No.97 later renamed Hana-fubuki as the father
- Registered in 1997
- Reaches its maturation about two days later than Miyama Nishiki in Yamagata
- DEWA33 brand: Dewasansan 100% polished to 55% or lower, made with Yamagata yeast and a koji-kin unique to Yamagata called :Oryzae Yamagata”, soft sake with “Haba” (breadth) is produced
- 8th overall production volume
10
Q
On Hattan-kei
A
- In the Hattan variety, “Hattan” (formerly Hattan No. 35) and “Hattan Nishiki No. 1” are currently designated as Hiroshima’s brand variety of the growing district
- Originated from Hattan-so, a strain that was developed in 1875
- Hattan No. 35 was created in 1960
- Both Hattan Nishiki No. 1 and No. 2 were created by cross breeding Hattan No. 35 and Akitsuho and registered in 1983
- Hattan Nishiki No. 2 has a slightly shorter stalk, slightly larger Senryuju, and its shinpaku larger in size and in quantity than No. 1 as well suited to be cultivated at higher altitude around 400 m while No 1 is suited at 200 to 400m
- Hattan-so has not been cultivated for long time but in 2004 a brewery in Hiroshima resumed full scale cultivation
- Hiroshima Sake Brewers Association characterizes Omachi varieties as full figured glamorous figuers while Hattan varieties to be contemporary slender figures
- Hattan Nishiki No. 1 has production volume ranking of 6th overall nationwide
11
Q
On Hitogokochi
A
- Cross bred “Shinko sake No. 437” X “Shinko No. 444” in Nagano in 1987 and registered in 1997
- Effort to improve some characteristics of Miyama Nishiki suitable for high-end sake
- Early Middle growing rice roughly same as Miyama Nishiki
- Makes light sake but with **haba (breadth) **
- 9th overall production volume nationwide
12
Q
On Miyama Nishiki
A
- Created in 1978 in Nagano by mutation breeding using gamma rays on “Takane Nishiki” also originally bred in Nagano in 1939
- Currently Takane Nishiki is mainly produced in Niigata
- Cold weather resistant, widely produced in northern. prefectures
- Parent of other varieties such as Dewasansan, Koshi-no-shizuku and Aki-no-sei
- 3rd most produced sake rice variety nationwide next to Yamada Nishiki and Gohyakumangoku
13
Q
On Yamada Nishiki
A
- No. 1 in production of sake brewing rice
- Suitable for making good quality koji and for high polishing
- Produce sake with a deep and rich flavor
- 60% of the gross national production is by Hyogo but is widely culivated from Kagoshima which designated as the brand variety of the growing district in 2016 to Miyagi and Yamagata
- Created by cross breeding Yamadabo and Tankan Wataribune in 1923, named Yamada Nishiki in 1936 in Hyogo
- Both parent varieties have unique history - Yamadabo has the three individuals who claimed to have discovered and grown it while Tankan Wataribune has a history of travelling from Fukuoka to Shiga by sea
14
Q
On Mura-mai Seido (Village-rice system of sake-brewing rice)
A
- Said to have been established in 1887 in Hyogo Prefecture
- A farming contract directly between a specific sake brewery and a specific colony and a part of the practice still continues today
- Motivated the farmers to produce consistently high quality brewing rice that appeals to the sake brewery and increased competition among colonies as the transaction price was ranked according to various factors affecting the produced rice
- Toku A-a and Toku A-b districts in Hyogo Prefecture were identified and there are 91 colonies in Toku A-a district including colonies within Yokawa Town, Kuchi-yokawa Town, Tojo and Yashiro Town
