Kantō: Tochigi

Question 1

How might you describe Tochigi’s original sake style?

Answer 1

Sweeter than the national average

–> a product of the local inland diet, that consisted of preserved, salty, rich foods with little access to fresh seafood

Question 2

What has changed Tochigi’s sake style over time?

Answer 2

Historically, the emergence of the Echigo Tōji meants the profile gradually became drier

Now with proximity to Tōkyō, the diversity of style has increased, from sweet to dry, umami-laden to aromatic, traditional to modern.

Question 3

What is the tōji guild of Tochigi?

What characterises the guild?

Answer 3

Shimotsuke Tōji

It is made of a group of renegade producers that all have a different style

The guild is concerned with individuality, and has a notably young cohort of brewers who are not afraid to try new sake making methods.

Question 4

What are the THREE major mountains in Tochigi?

Answer 4

Takaharayama

Mount Nantai

Mount Nyoho

Question 5

What are the THREE major rivers in Tochigi?

Answer 5

Kinu

Naka

Watarase

Question 6

What is Tochigi’s largest lake, a product of an ancient eruption by Mount Nantai?

Answer 6

Lake Chūzenji

Question 7

Which yeasts has Tochigi developed?

Answer 7

• T-1 Yeast
  
  • parent is Kyōkai no. 9
• T-S Yeast
  
  • parent is Kyōkai no. 9
  • used predominantly for ginjō-shu
  • often blended with T-F
  • often used with Tochigi no.14 rice
• T-F Yeast
  
  • descendent of Kyōkai no. 15
  • used predominantly for ginjō-shu
  • often blended with T-S
  • often used with Tochigi no.14 rice
• T-ND Yeast (“Tochigi-New Delta”)

Question 8

Which large plain does the south of Tochigi form the nothern edge of?

Answer 8

Kantō plain

Question 9

Which rice do you find in Tochigi?

Answer 9

• Koshi Hikari (table)
• Asahiynoyume (table)
• Gohyakumangoku (close to Niigata)
• Yamada Nishiki (large amounts)
• Hitogokochi (small amounts)
• Miyama Nishiki (small amounts)
• Yumesasara
• Tochigi No. 14

Question 10

Describe Tochigi’s Yumesasara rice

Answer 10

• Tochigi’s newest sake rice (2005 dev. / 2018 reg.)
• Developed by crossing Yamada Nishiki and Tochigi Sake No.25
• Well formed shinpaku that does not crack under high polishing
  
  • –> suitable for daiginjō
• Plants are robust and resist strong wineds and bacterial infection such as stripe leaf blight
• Cultivated in Ōtawara, N part of Kantō plain

Question 11

Describe Tochigi No. 14 rice

Answer 11

• Recent (1996 dev. / 2005 reg.)
• Indirect progeny of Hitogokochi
• Cultivated throughout Tochigi
• Yields are high, easy to cultivate
• Low protein content
• Produces light, clean sake
• Low shinpaku rate
  
  • –> used for lower sake grades that do not require high polish rate

Question 12

How does water used by breweries broadly differ from north to south Tochigi?

Answer 12

In the north: generally softer water

In the south (around Sano): generally medium-hard water