Foundation: Other Flashcards
What trend or impact does regionality have on Nihonshu-do?
Japan’s NORTHEAST is DRIER
Japan’s SOUTHWEST is SWEETER
Regions that are known for being dry (Niigata) or Sweet (Saga, Okayama) correspond to this
What two broad trends are there for regionality vs the Shin amakara-do?
Latitude: drier / lighter in North ; sweet in the South
Coasts: West coast of Japan is dry
Both could be linked to colder fermentation temperatures and harder rice used for fermentation
What other trend might impact certain prefectures within the analysis of Shin amakara-do?
Local food
e.g. Kōchi, Niigata, Toyama all have fresh seafood diets, pairing well with light, dry sake
What broad trend is there for regionality vs the Nōtan-do?
Nō-tando (measuring total acidity in a sake) broadly shows the WEST coast as being quite light.
What THREE prefectural examples are notable for regionality vs Nōtan-do?
Ishikawa: dry but moderately rich due to hard water & preference for yamahai method
Hyōgo: dry but moderately rich due to hard water & preference for kimoto method and sō-haze kōji
Saga: rich, juicy signature style stands out in lighter Kyūshū, perhaps a result of matching with local foods (sweet soy sauce, wagyu beef, dishes often paired with shōchū).
