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Sake Scholar Course (AS) > Foundation: Rice > Flashcards

Foundation: Rice Flashcards

1
Q

For how long has sake-specific rice been grown?

A

Roughly the past 150 years

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2
Q

How manore sake-specific rice strains are there?

A

More than 100

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3
Q

What is the Japanese name for a sake-specific rice strain?

A

shuzō kōteki-mai

酒造好適米

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4
Q

What is the advantage of shuzō kōteki-mai?

A

A high proportion of the grain’s starch forms at the centre of the grain.

This givers brewers greater control over how much of the outher husk’s protein to remove.

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5
Q

What are some potential advantages of leaving some of the outer husk for brewers?

A

Aids in fermentation

Adds savoury layers to sake

Lower costs!

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6
Q

What are the top five sake rice strains?

A

Yamada Nishiki 山田錦

Gohyakumangoku 五百万石

Miyama Nishiki 美山錦

Omachi 雄町

Dewasansan 出羽燦々

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7
Q

Give the following information for Yamada Nishiki:

Prefecture of Origin

Lineage

Development Date

Registration Date

A

Prefecture of Origin: Hyōgo 兵庫県

Lineage:Yamada-bo x Tankan Wataribune

Development Date: 1923

Registration Date: 1936

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8
Q

Give the following information for Gohyakumangoku:

Prefecture of Origin

Lineage

Development Date

Registration Date

A

Prefecture of Origin: Niigata 新潟県

Lineage: Kikusui x Shin no. 200

Development Date: 1938

Registration Date: 1957

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9
Q

Give the following information for Miyama Nishiki:

Prefecture of Origin

Lineage

Development Date

Registration Date

A

Prefecture of Origin: Nagano 長野県

Lineage: Takane Nishiki + gamma radiation

Development Date: 1978

Registration Date: n/a

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10
Q

Give the following information for Omachi:

Prefecture of Origin

Lineage

Development Date

Registration Date

A

Prefecture of Origin: Okayama 岡山県

Lineage: n/a

Development Date: 1859

Registration Date: 1866

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11
Q

Give the following information for Dewasansan:

Prefecture of Origin

Lineage

Development Date

Registration Date

A

Prefecture of Origin: Yamagata 山形県

Lineage: Miyama Nishiki x Hanafubuki

Development Date: 1985

Registration Date: 1997

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12
Q

Discuss Misato Nishiki

A

Misato Nishiki 美郷錦
Prefecture of Origin: Akita
Lineage: Yamada Nishiki and Miyama Nishiki

Specifically suited to Akita’s terroir.
The rice processes the key characteristics needed for high-quality sake brewing: a large grain with a small proportion of proteins (which can inhibit fermentation) in its outer layer, and can be finely milled with out drying out and cracking. However, it is not an easy rice to cultivate. In that sense, it could be said that Misato Nishiki is “a sake rice for expert brewers only”.

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13
Q

Which rice strains are grown in every part of Japan?

A

None!

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14
Q

Which prefectures have not developed local rice strains to suit their environs?

A

Tōkyō

Kagoshima

Okinawa

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15
Q

What are the main THREE reasons for the diversity/multiplicity of rice used in sake-making?

A
  1. Selection for different micro-climates across Japan
  2. Breeding to compete with Yamada Nishiki
  3. Broader trends towards ‘locality’ leading to the revival of heirloom varieties
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16
Q

What is the North/South divide notable in rice strains?

A

The Northern rice strains (wase 早稲) bloom earlier and tend to be harder / more difficult to break down during fermentation

The Southern rice strains (okute 晩稲) bloom later and tend to be softer / easier to break down during fermentation

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17
Q

Which varieties are examples of northern rice strains (wase 早稲)?

A

Gohyakumangoku 五百万石

Ginpū 吟風

Miyama Nishiki 美山錦

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18
Q

Which varieties are examples of southern varieties (okute 晩稲)?

A

Yamada Nishiki 山田錦

Omachi 雄町

Hattan Nishiki 八反錦

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19
Q

What do the characteristics of northern rice strains contribute to in terms of the final sake?

A

The light, tanrei karakuchi profile synonymous with Niigata

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20
Q

What do the characteristics of southern rice strains lend themselves to in the final sake?

A

A deeper, softer flavour profile

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21
Q

Which two varieties comprise more than half of sake rice under cultivation in Japan?

A

Yamada Nishiki 山田錦

Gohyakumangoku 五百万石

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22
Q

Which rice strain(s) is/are important in its/their home prefecture of Hokkaidō?

A

Ginpū 吟風

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23
Q

Which rice strain(s) is/are important in its/their home prefecture of Aomori?

A

Hanafubuki 花吹雪

24
Q

Which rice strain(s) is/are important in its/their home prefecture of Akita?

A

Akita Sake Komachi 秋田酒こまち

25
Q

Which rice strain(s) is/are important in its/their home prefecture of Iwate?

A

Ginginga 吟ぎんが

26
Q

Which rice strain(s) is/are important in its/their home prefecture of Yamagata?

A

Dewasansan 出羽燦々

27
Q

Which rice strain(s) is/are important in its/their home prefecture of Miyagi?

A

Kura no Hana 蔵の華

28
Q

Which rice strain(s) is/are important in its/their home prefecture of Niigata?

A

Koshi Tanrei 越淡麗

29
Q

Which rice strain(s) is/are important in its/their home prefecture of Fukushima?

A

Yume no Kaori 夢の香

30
Q

Which rice strain(s) is/are important in its/their home prefecture of Nagano?

A

Miyama Nishiki 美山錦

Hitogokochi ひとごこち

31
Q

Which rice strain(s) is/are important in its/their home prefecture of Shiga?

A

Tamasakae 玉栄

32
Q

Which rice strain(s) is/are important in its/their home prefecture of Hyōgo?

A

Aiyama 愛山

33
Q

Which rice strain(s) is/are important in its/their home prefecture of Okayama?

A

Omachi 雄町

34
Q

Which rice strain(s) is/are important in its/their home prefecture of Hiroshima?

A

Hattan Nishiki 八反錦

35
Q

Yamada Nishiki represents roughly how much of all saka-mai production?

A

30-33%

36
Q

Does Yamada Nishiki have large or small grains?

A

Large grains, meaning it can reliably make high quality kōji

37
Q

The flavours of Yamada Nishiki tend to be ____ and ____ with an ability to let the aromas produced by the yeast __________

A

The flavours of Yamada Nishiki tend to be rich and deep with an ability to let the aromas produced by the yeast to shine through unhindered

38
Q

Yamada Nishiki’s shinpaku is ____, _____, and shaped in an ___________. This makes it particularly suitable for _______.

A

Yamada Nishiki’s shinpaku is large, well-defined, and shaped in an oval disk-like shape. This makes it particularly suitable for high polishing.

39
Q

Yamada Nishiki is the pre-eminent rice for ____ and _____ production, but is also used to great effect to produced rich, umami-filled _____ and ____ sake, particularly in its homeland of _____.

A

Yamada Nishiki is the pre-eminent rice for ginjō and daiginjō production, but is also used to great effect to produced rich, umami-filled kimoto and junmai sake, particularly in its homeland of Hyōgo.

40
Q

Which prefecture is the preeminent producer of Yamada Nishiki, in both quality and quantity?

A

Hyōgo Prefecture 兵庫県

41
Q

Gohyakumangoku accounts for roughly how much of all sakamai production?

A

25%

42
Q

Does Gohyakumangoku have relatively large or small grains?

A

Smaller (than Yamada Nishiki’s)

43
Q

Gohyakumangoku lends its self to a _____ and ____ flavour profile, with ____ aromatics and a _____ finish

A

Gohyakumangoku lends its self to a light and clean flavour profile, with light aromatics and a kire (‘cutting’) finish

44
Q

The signature style of Niigata prefecture, called _________, is in part due to Gohyakumangoku’s attributes

A

The signature style of Niigata prefecture, called tanrei karakuchi 淡麗辛口, is in part due to Gohyakumangoku’s attributes

45
Q

Gohyakumangoku’s shinpaku is _____ and _____, which poses a challenge when ___________, as it risks ______

A

Gohyakumangoku’s shinpaku is large and round, which poses a challenge when polishing beyond 50% seimai buai, as it risks cracking

46
Q

Which prefecture is the preeminent producer of Gohyakumangokue, in both quality and quantity?

A

Niigata Prefecture 新潟県

47
Q

Within Hyōgo Prefecture, which districts/areas grow Gohyakumangoku?

A

Izushi District

around the city of Toyoka

48
Q

Why is Gohyakumangoku grown in northern Hyōgo, around the city of Toyoka?

A

The cooling effects of the Chūgoku range and the influence of the Sea of Japan create a climate more suited to hardy Gohyakumangoku

49
Q

What are SIX key factors to bear in mind when developing new rice strains?

A
  1. Timing of Appearance of Ears / Ripening
  2. Climate Resistance
  3. Lodging Resistance (ability to stay rooted and not break in windy conditions)
  4. Ability to reliably make high quality kōji
  5. Yields
  6. Disease Resistance
50
Q

What do ideal soils for premium sake rice typically contain/not contain?

A
  • Plenty of limestone, magnesium, and potassium
  • High clay content, retaining minerals and water
  • A lack of volcanic components
51
Q

Is high or low diurnal range desirable for premium sake rice?

A

High diurnal range is desirable

52
Q

Why did many heirloom varieties fall out of favour?

Why can they now be brought back?

A

Often too difficult to grow and too large

Improved agricultural techniques overcome prior barriers

53
Q

Which important rice strain is presumed to be an off-shoot of Omachi?

A

Tankan Wataribune 短稈渡船

54
Q

Which is the most prevalent Shiga Wataribune variety?

A

Shiga Wataribune No. 6

滋賀渡船６号

55
Q

Where is Shiga Wataribune No. 2 housed?

A

Ibaraki Prefecture 茨城県

56
Q

How many cooperatives are there in Japan selling rice?

What do these cooperatives form?

A

694

Japanese Agricultural Cooperatives

(Nōgyō Kyōdō Kumiai 農業協同組合)

57
Q

What has given rise to the domaine brewer (i.e. who grows their own rice or works closely with their growers)?

A

The weakening of the Staple Food Control Act 1942.

This Act prohibited the cultivation of rice by brewers, a wartime measure which outloved its purpose.

Sake Scholar Course (AS) (50 decks)

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