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JSA Sake Diploma International Third Edition > Main Production Areas > Flashcards

Main Production Areas Flashcards

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1
Q

What is Yamaguchi developed sake-brewing rice, a cross-breed of Kokuryo-miyako as its mother and Yamada Nishiki strain saikai No. 222?

A

Saito no Shizuku

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2
Q

What are the two main forces of Toji Guilds in Fukuoka Prefecture?

A
  • Yanagawa Toji
  • Mizuma Toji
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3
Q

Who contributed to help the Shizuoka sake breweries winning the highst number of prize the 1986 Annual Japan Sake Awards?

A

Denbei Kawamura

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4
Q

What is the percentage of specially designated sake and the nationwide ranking of Shizuoka Prefecture?

A
  • 84%
  • No. 9
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5
Q

What are the percentage of specially designated sake of Ishikawa Prefecture and ranking nationwide?

A
  • 89%
  • No. 6
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6
Q

What type of sake making did the Tanba Toji establish?

A

Kimoto-zukuri (生酛造り), the traditional sake-making method

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7
Q

What sake brewing rice was developed by cross-breeding Yamada Nishiki and Hanafubuki?
And for what reason?

A
  • Hanaomoi
  • for Ginjo shu (Hanafubuki was not suited for it though it makes excellent Junmai shu)
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8
Q

Which place established an innovative brewing method called Junsui-kobo-jouho (pure yeast brewing method, 純粋酵母醸法）and what era？

A
  • HIrosaki in Aomori Prefecture
  • Meiji Era
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9
Q

What is the percentage of national production of Gohyakumangoku in Niigata and its tonnage?

A
  • about 45%
  • 8,437 tons
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10
Q

In Edo Era why did the two production areas, Ikeda and Itami, in Hyogo shifted and to which area?

A
  • Both Itami and Ikeda were inlands and required to transport the sake to a port to Edo where new demand for sake increased
  • Nada took over as it was a port city and they were able to load the sake directly to the vessles to Edo (Tokyo)
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11
Q

In terms of the rice used in its sake brewing, what is its sake brewing rice sufficiency?

A

“Self sufficient”
(producing the rice enough to make the sake without having to import the rice)

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12
Q

With much of its sake enjoyed by tourists, which prefecture has the production and consumption of sake in the prefecture virtually equal?

A

Tochigi Prefecture

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13
Q

List the average Nihonshu sales per adult by prefecture (in liters) and the top four prefecture

A
  • National Average: 4.0 Liter
    1. Niigata 8.7 L
    2. Akita 7.3 L
    3. Yamagata 6.5 L
    4. Fukushima 6.3 L
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14
Q

Which prefecture dominated the top ranks at the first sake competition held in 1907?

A

Hiroshima Prefecture led by Hiroshima Toji and Senzaburo Miura

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15
Q

What prefecture has a major city where its suburbs have active sake breweries?

A

Aichi Prefecture
Nagoya City is one of the three major metropolitan centers

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16
Q

What type of toji is the **Noto Toji **of Ishikawa Prefercture?

A

Finsherman-type of toji

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17
Q

What sake brewing rice was developed at the Kyushu Okinawa Agricultural Research Center located in Fukuoka by cross breeding Yamada Nishiki as the mother and Saikai No. 222 as the father?

A

Gin no Sato (very suitable for brewing ginjo-shu thus its name)

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18
Q

In what era the sake brewing started in Hyogo Prefecture and why?

A
  • Muromachi Period (1336-1573)
  • Shortage of sake in Kyoto
  • Transport system to Kyoto had been developed
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19
Q

Which prefecture is synonymous with the type of sake as described below:
“Sweet fragrance of ethyl caproate brewed with CEL yeast in recent years”

A

Kochi Prefecture

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20
Q

During Kanzukuri, cold weather brewing method, estableshed late in the Edo period, seasonal workers from Ishikawa Prefecture were on demand in other parts of Japan and dispatched through an agency based in Otsu in Omi (present day Shiga Prefecture).
What was the agency name and what were the workers called?

A
  • Noto-ya
  • Noto-shu
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21
Q

Which brand of sake became popular from Aichi Prefecture during the Edo Era?

A

Oni Koroshi (Dragon Slayer) became popular because of its high alcohol content

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22
Q

What is the percentage of Omachi grown of the nation wide production in Okayama Prefecture?

A

Over 90%

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23
Q

The Yamaguchi Industrial Technology Center has been developing its original strains of kobo (yeasts)
Name the yeasts (4)

A
  • Yamaguchi-Sakura Yeast (collected from cherry blossoms)
  • Yamaguchi Yamahai Yeast (generates abundant amino and other acides. suitable for kimoto-zukuri and yamahai-zukuri
  • Yamaguchi 9H Yeast (suitable for ginjo-shu making)
  • Yamaguchi 9E Yeast (high fermentation powers)
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24
Q

Who initiated to have the following types of sake at which place:
* Gozen-shu (sake for meals 御膳酒)
* Natsugori-shu (frozen sake　夏氷酒)
* Nindo-shu (herbal sake　忍冬酒)
* Kuwa-shu (mulberry sake 　桑酒)

A

Lord Date Masamune at his Sendai Castle

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25
Q

Which prefecture except for Hokkaido is the only prefecture with three or more estuaries of Class A rivers?

A

Okayama Prefecture

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26
Q

What are the top two Shuzo Koteki Mai in Nara Prefecture?

A
  1. Tsuyu Hakaze 103 tons
  2. Yamada Nishiki 102 tons
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27
Q

Which prefecture has the most number of sake breweries?

A

Niigata Prefecture

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28
Q

What sake brewing rice was gamma-ray mutated to create Miyama Nishiki in 1978?

A

Takane Nishiki

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29
Q

Around 6th century, which prefecture was recorded to hagve shipped a tribute sake, “sumizake (origin of clear sake)”, to the Nara Imperial Court?

A

Nagato and Suo in Yamaguchi Prefecture

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30
Q

Which two prefectures produces so many varieties of sake-brewing rice?

A
  1. Hyogo Prefecture
  2. Yamagata Prefecture
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31
Q

Which prefecture is known as “Ginjo Kingdom”?

A

Yamagata Prefecture

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32
Q

Which prefecture has the traditional sake district of Aizu as well as Nakador and Hamadori producing high quality sake?

A

Fukushima Prefecture

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33
Q

More and more breweries shifted from traditional toji workers to what types of Toji (2)?

A
  • Brewery-owner Toji
  • Employee Toji
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34
Q

What prefecture is the northen most prefecture of cultivation of Yamada Nishiki?

A

Miyagi Prefecture

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35
Q

Which prefecture has the Shirakami mountain range, a UNESCO World Heritage Site?

A

Aomori Prefecture

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36
Q

Which area boasts the second largest producer of sake after Nada (in Kobe, Hyogo Prefecture)?

A

Fushimi of Kyoto

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37
Q

What was the first** prefecture ** to be designated as a geographical indication (GI and in what year/month?

A
  • Yamagata Prefecture
  • December 2016 (only one year after Japan as a nation to be GI designated in 2015 December)
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38
Q

How many number of sake breweries are located. in Niigata Prefecture and what is the rank nationwide?

A
  • 98 breweries
  • No. 1
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39
Q

What are the top five shuzo koteki mai production in Tochigi?

A
  1. Yamada Nishiki 986 tons
  2. Gohyakumangoku 289 tons
  3. Yume-sasara 123 tons
  4. Hito-gokochi 55 tons
  5. Tochigi-sake 14 29 tons
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40
Q

What Toji Guild initially supported Shizuoka’s sake brewering in its ealy history before the Showa Era?

A

Shida Toji

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41
Q

Which prefecture has such a plentiful snow melt water that it has **1.4 times ** the average waterfall nationwide?

A

Toyama Prefecture

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42
Q

Of the rice production, what was the production volume in ton of Yamada Nishiki in Hyogo and what does it account for in percentage of the national rice producution?

A
  • 16,945 tons
  • 60% of national rice production
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43
Q

Which prefecture grows more than 90% of the Omachi produced in all of Japan?

A

Okayama Prefecture

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44
Q

What are the two Omachi sake brewing rice vairieties produced in Hiroshima?

A
  1. Omachi 113 tons
  2. Koi Omachi 24 tons
    produce a rich and robust full-bodied sake
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45
Q

What sake brewing rice contributed to establish Niigata’s high reputation as “Niigata Tanrei” for producing such a crisp and light-bodied sake?

A

Gohyakumangoku

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46
Q

Which prefecture breweries developed a high-temperature saccharification method to make moto to propagate pure culture yeast, which became popular for ginjo-shu brewing?

A

Breweries in Hiroshima Prefecture

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47
Q

In the late Meiji Era who devised the idea of “Yamahai Jikomi”, a process to eliminate the Moto-suri and tested in breweries in Aizu?

A

Kinichiro Kagi

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48
Q

Every since the Edo Period (1603-1868), which Toji group produced sake in Miyagi Prefecture?

A

Nanbu Toji, nearby toji, the largest sake guild in Japan

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49
Q

What is known as Japan’s oldest shubo (starter culture/yeast starter aslo known as Moto)?

A

Bodai-moto

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50
Q

To reflect the sake breweries in Kochi Prefecture are known for their strong collaboratory efforts, what sake-branding concept was established?

A

TOSA NAKAMASAKE (
Tosa Comradery Sake)

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51
Q

What was Dr Kinichiro Sakaguchi known for as related to the sake history of Nagano Prefecture?

A

Dr Kinichiro Sakaguchi authenticated the sake made in 1689, the oldest sake discovered in Japan in the early Showa Era in Saku City Nagano

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52
Q

What resulted in farm hands who were employed by landowners in Akita Prefecture during winter months have returned their home?

A

They continued to make sake after returning to home so home brewed Doburoku (sake without pressing) were produced

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53
Q

Which prefecture produces considerable amount of both sake and shochu?

A

Fukuoka Prefecture

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54
Q

Which prefecture successfully isolated now known as Kyokai Yeast No. 3, 4 and 5 during the Taisho era (1912-1926)?

A

Hiroshima Prefecture

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55
Q

Which prefecture has won the most gold medals at the Annual Japan Sake Awards for nine consecutive years from 2012 to 2021 ?

A

Fukushima Prefecture

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56
Q

70% of the sake production in this prefecture is by one major sake-brewing company. Name the prefecture

A

Yamaguchi Prefecture
(Asahi Shuzo’s Dassai only makes specially designated sake Junmai daiginjo, total sales 2nd only aftr Hakutsuru and higher than Gekkeikan)

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57
Q

What are the top four Shuzo Koteki Mai production (2020) in Toyama Prefecture?

A
  1. Gohyakumangoku 4,017 tons
  2. Ecchu Yamada Nishiki (recently branded Yamada Nishiki) at 554 tons
  3. Oyama Nishiki (Toyama developed) 454 tons
  4. **Tomi no Kaori **31 tons
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58
Q

What is the ranking of Fukushima Prefecture of sake production in Japan?

A

6th nationwide next to Akita

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59
Q

Which company located in which area invented Japan’s first power driven rice polishing machine, which made higher grade polishing possible and opened a path to ginjo-shu brewing?

A

Satake Corporation in HIgashihirosima

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60
Q

Traditionally what Okayama based Toji was good at making light-bodied sake rich in umami?

A

Bicchu Toji

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61
Q

What is sake brewing rice sufficiency/capacity status of Yamaguchi Prefecture in terms of sake rice production over sake brewing?

A

“Sake rice importing”
mainly due to Dassai is only made with Yamada Nishiki with overwheliming production volume

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62
Q

Which prefecture is known to have its sake making recorded during Nara Era in a poem of the ancient text of Manyoshu?

A

Toyama Prefecture

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63
Q

Which area (2) in Hyogo iniitally started to provide sake to Kyoto in Muromachi Period? What was the sake called in Kyoto in those days?

A
  • Itami
  • Ikeda
  • Non-Kyoto sake
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64
Q

In which area of Kyoto there are many large breweries producing more than 10,000 Kaku (1 kaku = 180 liter) of many widely distributed types of sake?

A

Fushimi

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65
Q

What is the national average of specially designated sake rice (%) out of all sake brewing rice made?

A

40%

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66
Q

In which era sake was made in the Imperial Court in Kyoto and in what period Sake No Tsukasa office was established to oversee the brewing operations?

A
  • Heian Period (749-1185)
  • By the ninth century
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67
Q

Define Toji (杜氏)

A
  • The top brewing expert and chief executive of production at a sake brewery
  • Responsible for directing and overseeing his team of kurabito
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68
Q

What was the name of sake that served to Hideyoshi Toyotomi during Hanami, cherry blossom viewing) season?

A

“Kaga no Kikuzake”

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69
Q

What is the sake brewing rice sufficiency status of Niigata?

A

“Self-sufficient”

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70
Q

Which prefecture has the following sake characteristics:
“The sea side breweries has a dry, light-bodied type with a clear taste that pairs well with fresh fish. some of the sake from the mountain side is full-bodied with a robust finish”?

A

Toyama Prefecture

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71
Q

Name the top four shuzo koteki mai produced in Kochi Prefecture

A
  1. Gin no Yume 273 tons (accounts for 80% of the total sake rice production)
  2. Tosa Urara 43 tons
  3. Yamada Nishiki 26 tons
  4. Kaze Naruko 7 tons
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72
Q

Following the success of Shizuoka Yeast, how did the Prefecture develop its own original sake rice and what name was it given?

A
  • Irradicating Yamada Nishiki thereby producing a mutant strain
  • Homerefuji, recognized as the Shizuoka Prefecture’s unified sake brand
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73
Q

Which area in Fukushima Prefecture nearly half of the breweries are located?

A

Aizu-Wakamatsu and Kitakata Region

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74
Q

Out of sake production volume in Japan (in 2020), what is the ratio (percentage) of the production of Hyogo and what is the ranking overall?
Out of specially designated sake volume in Japan, what is the ratio (percentage) of the production of Hyogo and what is the ranking overall?

A
  • Approximately 30% of the total sake production: No. 1 ranking
  • Around 21% of the speically designated sake : No. 1 ranking
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75
Q

What a strain of kobo cultured from the moromi at a brewery in Akita and was quickly distributed in the beginning of Showa Era (1912-1989)?

A

Kyokai Kobo No. 6
(became so popular that rendered other strains obsolete and became the ancestor of all Kyokai Kobo thereafter)

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76
Q

Name the three branches of Echigo Toji Guild

A
  • Santo-nozumi Toji
  • Kariha Toji
  • Kubiki Toji
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77
Q

What is the climate of Miyagi Prefecure?

A

Pacific Ocean coastal climate

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78
Q

Which prefecture established the Prefectural Sake Brewing Laboratory, the first of its kind to the reseach of sake in the beginning of Showa Era?

A

Niigata Prefecture

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79
Q

What is a great horticultural soil, pumice from the upper part of Kanto Loam volcanic ash soil at the foot of the mountains in Tochigi called?

A

**Kanuma Soil **

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80
Q

List the national average and the top 3 continuous shochu sales by volume by prefecture (Liter)

A
  • National average: 3.1 L
    1. Hokkaido 6.5 L
    2. Akita 6.1 L
    3. Aomori 6.0 L
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81
Q

What did Miyagi Prefecture declared to have their sake known?
What made their Junmai-shu special?

A
  • “Miyagi, the Land of Junmai-shu” in 1986
  • “Now and Forever: Miyagi, Land of Junmai-shu”
  • Using 100% Miyagi produced Sasanishiki
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82
Q

What contributed to Chita Peninsula to thrive in sake brewing during the Edo Period?

A
  • Low temperatures relative to the area suited to sake brewing
  • Closer sea route compared to other sake brewing areas such as Nada and Itami
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83
Q

Which prefecture ranks 5th in Japan for production volume of Shuzo Koteki Mai?

A

Okayama Prefecture at 4,029 tons

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84
Q

What is the ranking nationwide of Toyama Prefecture of the production of Shuzo Koteki Mai?

A

No. 6 in Japan

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85
Q

How did the sake brewing start in Miyagi prefecture?

A

Lord Date Masamune brought in Sake brewing artisans from Nara to produced sake for him around 1580s - 1600s

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86
Q

What is the name of brand sake brewing rice of Gohyakumangoku in Toyama Prefecture?

A

Nanto City produced Gohyakumangoku

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87
Q

Which prefecture developed Mahoroba Hana Kobo series:
* Hana Kobo
* Gin Kobo
* Jun Kobo
* Kaguwa Kobo

A

Aomori Prefecture

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88
Q

What was the origin of Sannai Toji in Akita Prefecture?

A

Farm hands were employed by landowners. to produce sake during idle winter months

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89
Q

What is sake rice sufficiency status of Nara Prefecture?

A

“Sake Rice Importing”
A large portion of its sake-brewing rice is purchased from other prefectures

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90
Q

List the top 10 total sake production (kl) by prefecture

A
  1. Hyogo: 91,621 kl
  2. Kyoto: 55,262 kl
  3. Niigata: 24,964 kl
  4. Saitama: 17,378 kl
  5. Akita: 11,744 kl
  6. Fukushima
  7. Aichi
  8. Yamanashi
  9. Yamaguchi
  10. Tochigi
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91
Q

What are the top 3 sake brewing rice in Miyagi Prefecture?

A
  1. Kura no Hana 928 tons
  2. Miyama Nishiki 146 tons
  3. Yamada Nishiki 47 tons
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92
Q

Which prefecture is said to be the birthplace of sake?

A

Nara Prefecture

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93
Q

Who brought back an unusual ear of rice he found a visit to Hoki-Daisen and cultivated in his farm at the end of Edo Period?

A

Jinzo Kishimoto from Omachi Village in Okayama Prefecture

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94
Q

What sake brewing rice was created unexpectedly at the Prefectural Agriculture and Forestry Research Center in Fukuoka by cross breeding Hokuriku No. 160 as its mother and Chikushi No. 6 (later renamed as Yume Tsukushi)?

A

Yume Ikkon

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95
Q

What were the reasons of Toji decrease(4)?

A
  • Sake consumtion peaked at 1973 and keeps dedlining
  • Farmers/Fishermen finding jobs in factories
  • Breweries consider a risk to outsource their workers
  • Brewerins finding it more as a finaial burden
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96
Q

What prefecture is one of the top prefectures in Japan in terms of sake consumption and ranks 5th in production volume, also known as “kingdom of beautiful sake”?

A

Akita Prefecture

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97
Q

What is the ranking of Aichi Prefecture in the volume of sake produced?

A

No. 7

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98
Q

What is Miyagi Prefecture’s sake rice production sufficiency?

A

Sake brewing rice self-sufficient

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99
Q

Aomori Prefecture has two distinct climates. Describe

A
  • The sea of Japan side with significant snow - Hirosaki
  • The Pacific side with fine weather - Hachinohe
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100
Q

What are the top 2 Shuzo Koteki Mai produced in Shizuoka Prefecture?

A
  1. Yamada Nishiki 489 tons
  2. Homarefuji 168 tons
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101
Q

In which of the following regions nearly 40% of 98 breweries (nation’s top) in Niigata are located:
* Chuetsu (including Uonuma)
* Kaetsu (including Niigata City)
* Joestu and Sado Island

A

Chuetsu

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102
Q

What was “kudarizake”?

A

Sake produced in “Kamikata” area including Nada considered to be great rice-producing areas

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103
Q

During the Muromachi Period a koji makers’ guild was located at a shrine in Kyoto had exclusive rights to make and sell koji. Name the koji guild and the shrine

A
  • Koji-za (later collapsed)
  • Kitano Shrine
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104
Q

What was a model Shizuoka Prefecture settled into as far as establishing sake breweries?

A

Built breweries closer to the consumers rather than the production area along the old highway in the Edo Period

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105
Q

Define Kurabito(蔵人）

A

The brewery workers each with different responsibilities tha work under the toji

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106
Q

What is one of Japan’s top Toji Guild based in Ishikawa Prefecture?

A

Noto Toji

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107
Q

A characteristic of this prefecture’s sake brewing is the regular rice (table rice) is used in much of the sake production
Name the prefecture

A
  • Miyagi Prefecture
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108
Q

Which sake brewing rice variety was developed in 1985 and became wildly popular (even though it is is cultivated solely in Yamagata Prefecture, it ranks 8th affer Ginpu)?

A

Dewasansan

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109
Q

While the most of the toji today are either employees of similarly privileged contractors of sake breweries, originally what type of workers were Toji?

A

Technical experts who worked independently from the breweries as seasonal workers

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110
Q

What is Toji group originally from the areas around Nankoku city, Kochi Prerecture?

A

Tosa Toji

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111
Q

Which sake brewing rice was developed intended for ginjo-shu in Toyama in late Showa Era?

A

**Oyama Nishiki **(Hidahomare X Akita Sake No. 33)

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112
Q

Which prefecture calls itself “Sunny Country” and is perfect for cultivating Omachi which is a late-maturing variety?

A

Okayama Prefecture

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113
Q

This prefecture accounts for 30% of the total sake production in Kyusyu

A

Fukuoka Prefecture

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114
Q

What made the breweries in Fushimi to thrive in the Meiji Period (1868-1212) (2)?

A
  • Quick to shift transportation goods. to trains from cargo vessels
  • Taking scientific approach to brewing and improving the quality
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115
Q

As the popularity of ginjo-shu grew, demands for more highly polished rice increased and in 1995 Nagano Prefecture Sake Brewer Association united the previous five rice polishing factories into one and built the state of the art polishing rice factory in Shinano-Omachi. What is this factory called>

A

Alps Rice Polishing Factory

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116
Q

What area of Fukuoka prefecture has been recognized as quite suitable for cultivating Yamada Nishiki and became its own brand?

A

“Itoshima” Yamada Nishiki

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117
Q

What sake brewing rice has Yamada Nishiki as its mother and Miyama Nishiki as its father?

A

Misato Nishiki, mainly culitvated in Misato-cho and won the gold medal at the Annual Japan Sake Awards

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118
Q

Which area in Toyama Prefecture is nicknamed as “Nature-made Fishtank”?

A

Toyama Bay

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119
Q

Which prefecture has by far the highest production ratio of junmai-shu (93%), ranking first in Japan?

A

Yamaguchi Prefecture

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120
Q

What advance technique Nada was able to use to polish rice (traditionally by foot treading)?

A

Generating hydropower from Mt. Rokko’s streams with waterwheels

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121
Q

What combination of rice and moto-making method produces the sake with the following quality:
“Full-bodied, sake that goes wll with rich foods such as French cuisinem which uses buttery sauces, dairy and meats”

A

Soft rice such as Yamada Nishiki and Hyogo Kita Nishiki and Kimoto-zukuri (a traditional moto-making method)

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122
Q

Who started a brewery in the town of Akitsu in Higashihiroshima City, established a production method of. strong koji with high enzymatic activity, and a low temperature, long fermentation brewing method that was well suited to the soft water of Hiroshima?

A

Senzaburo Miura, established the foundation of ginjo-zukuri brewing method and spreading the techinuque to other breweries in Hiroshima and led Hiroshima Toji to great prosperity

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123
Q

Which prefecutre’s sake can be described as “Clear and dry sake quality goes well with its seafoods?

A

Miyagi Prefecture

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124
Q

Which prefecture has the fourth most number of sake breweries?

A

Fukuoka Prefecture (69 breweries after Niigata, Hyogo and Nagano)

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125
Q

Which prefecture’s sake was the driving force behind the ginjo-shu boom during the Heiisei era (1989-2019)?

A

Niigata Prefecture

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126
Q

What are the two Yamada Nishiki sake brewing varieties produced in Hiroshima Prefecture?

A
  • Yamada Nishiki 972 tons
  • Senbon Nishiki (improved strain of Yamada Nishiki that Hiroshima developed ) 139 tons
    producing sake with a mellow and distinct flavor
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127
Q

Name the three Toji groups in Nagano Prefecture

A
  • Otari Toji
  • Suwa Toji
  • Iiyama Toji
128
Q

How were the toji groups called by?

A

Their school names which were named after their hometowns

129
Q

What the top two sake brewing rice production volume (in 2020) in Yamaguchi Prefecture?

A
  1. Yamada Nishiki (90% of the total 1820 tons) 1,558 tons
  2. Saito no Shizuku. 205 tons
130
Q

Which area most of Akita’s breweries are located?

A

Roughly half of them are concentrated in the Yokote Basin in the south

131
Q

When did the lineage of the toji system that has continued to the present day start?

A

The beginning of Edo Period (1603-1868), a long lasting system with approximately 300 years of history

132
Q

Which prefecture is characterized with “a clean and smooth ginjo-shu, with an isoamyl acetate aroma and low acidity”?

A

Shizuoka Prefecture

133
Q

What was the ratio (%) of specially designated sake of all the sake producted in Hyogo?
What was the rank of Hyogo Prefecture of specially designated sake production
nationwide?

A
  • Only around 21% (national average is around 40)
  • No. 1 (the overall production is so large)
134
Q

What made the Nanbu Toji to the numbe one position in terms of both fame and actual production among all the Toji guilds in Japan?

A
  • Held seminars to improve skills and knowledge
  • Encouraged Kurabito from other preferctures
  • Generally having Open Door policy
135
Q

Which prefecture has sake style as below:
“Rich and robust that go well with the local favorite thick miso flavors” and
“Gentle acidity and the clear soft quality that reflects the exceptional waters, which go well with the natural sweetness of squid and scallops”

A

Aomori Prefecture

136
Q

Since the late Muromachi Period, the oldest shrine in Kyoto has been worshipped as “Japan’s first shrine for sake brewing”. Name the shrine name

A

Matsuo Taisha

137
Q

What triggered the beginning of sake brewing in 17th century
In Kochi?

A

Kazutoyo Yamauchi entered Kochi with his entourage including the sake brewer after the Battle of Sekigahara and the brewer taught the advanced techniques to local breweres

138
Q

Which prefecture has the fastest or the second fastest harvest of rice due to warm climate and more sunshine hours in the Honshu Island?

A

Shizuoka Prefecture

139
Q

Name the four shuzo koteki mai production by volume in Fukushima Prefecture

A
  1. Yume no Kaori 986 tons
  2. Gohyakumangoku 812 tons
  3. Hanafubuki
  4. Miyama Nishiki
140
Q

In Aizu region of Fukushima, which sake experts Ujisato Gamo summoned in the 16th century?
And which Toji group the breweries in Aizu called to improve their skills in the mid Meiji Era?

A
  • From Omi province, currently Shiga Prefecture
  • Nada Toji
141
Q

What three sake brewing rice were considered. to be the greatest strains of paddy rice seeds in the mid Meiji Era (1868-1912)?

A
  1. Kame-no-O
  2. Shinriki
  3. Aikoku
142
Q

What is the top sake brewing rice in Fukuoka Prefecture?

A

Yamada Nishiki at 1,408 tons (more than 80% of total sake rice production of 2,071 tons)

143
Q

A toji needs to be a “person of character”
What characteristics Toji must possess aside from excellent brewing skills

A
  • Empathetic
  • Generous
  • well-respected by everyone
144
Q

What Toji Guild is located in Niigata Prefecture?

A

Echigo Toji

145
Q

Which areas in Hyogo Prefecture are ideal for Yamada Nishiki cultivation?

A

The mountain areas north of Mt. Rokko

146
Q

Which prefecture has Oirase Stream and Shirakami mountaines in its border?

A

Aomori Prefecture

147
Q

Which prefecture has a total of eight water sources selected:
four in “100 Best Waters of Showa Era” and four in “100 Best Waters of Heisei Era” in 2006, the largest number selected alongside Kumamoto Prefecture?

A

Toyama Prefecture

148
Q

What is the local toji guild of Kyoto and what are the two other toji guilds which have been supporting the area traditionally?

A
  • Tango Toji (local Kyoto toji)
  • Tajima Toji & Echigo Toji
149
Q

What triggered the start of Tanba Toji?

A

Kanzukuri (cold weather brewing, 寒造り）
Established in Nada, Hyogo in the mid 18th century tha promoted making sake during winter only rather than all year around as done in the Edo Period
This caused the shortage of workers during winter and temporary workers came from nearby Tanbo

150
Q

What caused sake brewing in Chita Peninsula to go downhill in the Meiji Era ?

A

Railway construction completed to Tokyo from Nada and Fushimi which could rapidly transport the sake via land rather than by sea, and railway construion in Chita area was delayed

151
Q

What are the top three sake brewing rice in Kyoto Prefecture?

A
  1. Kyoto developed Iwai 331 tons
  2. Gohyakumangoku 219 tons
  3. Yamada Nishiki 152 tons
    (only 705 tons of sake brewing rice are produced in the prefecture)
152
Q

In terms of sake brewing rice and production, what is the sufficiency level of Tochigi Prefecture?

A

“Sake Rice Importing”
(Sake rice produced in the prefecture alone is insufficient, there is a large amount of rice purchaged from other prefectures)

153
Q

What was Toji Guild, formed maing by seasonal farmers in northern Hyogo who was hired by the breweries in Nada and Itami in the winter when kan-zukuri became popular?

A

Tanba Toji, one of the Three Great Brewer’s Guilds of Japan along with Nanbu Toji and Echigo Toji

154
Q

Which prefecture developed sake brewing rice Hanafubuki?

A

Aomori Prefecture

155
Q

What is the percentage of production of futsu sake (ordinary sake) kn Kyoto Prefecture?

A
  • Over 80%
  • Only 16% was specially designated sake (40% average nationally)
156
Q

What is the cooling breezes in summer that can damage crosps in Miyagi called?

A

Yamase

157
Q

What two sake brewing rice debuted in Akita Prefecture in 2022, the newest strains of sake rice since Akita Sake Komachi in 2003?

A
  • Ichihozumi (Akita Sake No, 120)
  • Hyakuden (Akita Sake No. 121)
158
Q

What was the first city to be designated as a Geographical Indication for its sake and what month and year?

A
  • GI Hakusan
  • December 2005
159
Q

After the war in 1946, a yeast known for fresh, ginjo aroma and refined taste was isolated at a brewery in Suwa, what was the yeast called (numbered)?

A

Kyokai Yeast No. 7

160
Q

In terms of sake production, what is sake rice sufficiency of Yamagata Prefecture?

A

Self-sufficient

161
Q

What is the sufficiency level of Akita prefecture in terms of sake rice production and sake brewing?

A

“Self Sufficient”
The sake-brewing rice that the Akita breweries buy is almost all produced locally, and the farmers sell their rice almost exclusively to the breweries within the prefecture

162
Q

What are the top 3 Shuzo Koteki Main produced in Aichi Prefecture (2020)?

A
  1. Wakamizu 177 tons
  2. Yumeginga 115 tons
  3. Yumesansui 92 tons
163
Q

Which prefecture has the percentage of specially designated sake produced is the highest in the nation at 96%?

A

Miyagi Prefecture

164
Q

What was the shuzo-koteki mai developed to exceed Kohyakumangoku in Fukushima Prefecture by cross-breeding Hattan Nishiki No.1 as its mother and Dewasansan as its father?

A

Ume no Kaori

165
Q

With the aim of improving brewing technology, which prefecture established a training and certification program called **Shimotuske Toji **System?

A

Tochigi Prefecture
(started the program in 2006 and joined the Federation of Sake Brewers Association in 2012)

166
Q

Which period the sake brewing really grew in Fukuoka Prefecture?

A

When rebels faced the Meiji governement in 1877, the battle force front was established in Hakata area of Fukuoka and sake demand increased greatly

167
Q

What was said to be a turning point for sake brewing history in Okayama during Edo Period?

A

A ship wreck causing it to drift it to Nada and learned the sake brewing techinques there to bring back the knowledge and started sake brewing in Okayama (both areas happened to have hard water)

168
Q

Which prefecture started producing Jukusei-Koshu in 1965?

A

Ishikawa Prefecture (some available now are over 30 years old)

169
Q

What type is Fushimi’s water and what name is given to the sake produced from it?

A
  • Soft to medium hard water
  • Onna-zake (female sake)
170
Q

What are combined to be branded as “Yume no Kome - Yume no Sake (Dream Rice, Dream Sake” by Fukushima Prefecture?

A
  • Utsukushima Yume yeast, the prefecture developed yeast
  • Yume no Kaori, the prefecture developed sake
171
Q

In terms of sake rice production versus sake production, what is the status of sake rice sufficiency of Okayama Prefecture?

A

“Over-exporting type”
Omachi is in high demand outside the prefecture

172
Q

What is the number of sake breweries in Hyogo Prefecture and what is the ranking nationwide?

A
  • 91 breweries
  • No. 2 after Niigata
173
Q

What was the ranking of Niigata’s sake brewing rice production nationwide in KL?

A

No. 3 after Hygo and Kyoto with 24,964 kl (in 2020)

174
Q

Which area has more than half of the 52 sake breweries in Kyoto?

A

Fushimi

175
Q

To what era Nagano’s sake brewing history goes back to?

A

Late Muromachi period (1336-1573)

176
Q

What is sake-brewing rice capacity/sufficiency status of Hiroshima Prefecture?

A

“Sake rice exporting”

177
Q

What Toji guild from Niigata Prefeture worked in nearly half of the prefectures in japan and became known as one of the Three Great Brewer’s Guilds in Japan?

A

Echigo Toji

178
Q

What was sake brewing rice that was the 14th sake rice developed by Tochigi Prefecture, a hybrid of Koshihikari as its father and Hitogochi as its mother but did not spread quickly?

A

Tochigi-sake 14

179
Q

What yeast variety has been developed by Kochi Prefectural Industrial Technology Center, widely known in recent times?

A
  • CEL yeasts (cerulenin resistance and high ethyl caproate production rates, based on Gekkeikan Sake Company ‘s patented method)
180
Q

What is Niigata Prefecture known for the type of sake it produces?

A

Tanrei-Karakuchi(light, delicate, and dry, 淡麗辛口)

181
Q

What prefecture’s light bodied sake made the term “tanrei-karakuchi(light-body and dry)” synonymous with delicious sake and still remains beloved today?

A

Niigata Prefecture

182
Q

Which sake brewing rice was developed in Niigata Prefecture to specifically make Daiginjo-shu instead of using Gohyakumangoku?

A

Koshi Tanrei

183
Q

What is the sufficiency status of shuzo-kote-main production in Ishikawa Prefecture?

A

“Sake rice importing” prefecture
importing rice from Hyogo and other prefectures

184
Q

Which prefecture has the most sake consumption per adult in Japan?

A

Niigata Prefecture

185
Q

Which Toji Guild was known to have worked in nearly half of the prefectured in Japan in Meiji era?

A

Echigo Toji

186
Q

What writings indicate the long history of sake brewing in Aichi Prefecture?

A

Kojiki (AD 712) and Nihon Shoki (AD 720) tell as story about sake made in Atsuta was dedicated to Yamato Takeru (circa 72-114), a legendary prince of the Yamato dynasty

187
Q

Which district has become known to produce higher quality Omachi and well known?

A

Akaiwa district near Omachi village

188
Q

According to the Nihon Shoki, the Chronicles of Japan, who was the first toji in Japan?

A

Takahashikuhi-no-Mikoto, who was appointed by Emperor Sujin on April 16 in the 8th year of the Emperor’s reign (circa 90 BC)

189
Q

In terms of sake brewing rice sufficiency, what is the status of Hyogo prefecture?

A

“Sake-brewing rice exporting”
Yamada Nishiki produced in Hyogois very popular because of its high quality and there is demand both inside and outside of the prefecture

190
Q

What is the ranking of Akita Prefecture of Sake production volume of all prefectures?

A

5th nationwide

191
Q

Name four sake brewing varieties developed by private sector in Yamagata Preferecture in the Showa Era (1926-1989)

A

* Sakemirai
* Tatsu no Otoshigo
* Ushu-homare
* Kissui

192
Q

What sake brewing rice was developed by cross breeding Yamada Nishiki and Tohoku No. 140 in what prefecture?

A
  • Kura no Hana (fragrant flowers that make you tipsy in Kura)
  • Miyagi
193
Q

What is one of the Three Great Toji Guilds located in Niigata prefecture?

A

Echigo Toji

194
Q

Which prefecture is the first prefecture to establish a yamahai-ginjo style that offers a mild texture with a full-bodied finish?

A

Ishikawa Prefecture

195
Q

Where was a proclamtion “the value of one cup of sake is equal to two cups of sake rice” recordded?

A

Iwakuni Domain in Yamaguchi Prefecture

196
Q

Which Toji Guild became the largest in terms of member numbers surpassing Echigo and Nanbu Toji?

A

Shimotsuke Toji

197
Q

Nagano Prefecture did not have their Toji initially but in 1933 thre toji guilds arose, named by their locations. What were the three Toji Guilds of Nagano Prefecture?

A
  • Suwa Toji
  • Otari Toji
  • Iiyama Toji
198
Q

After WWII what approaches where used by the Miyagi breweries to meet the demand for sake?

A
  • Oke-Uri (barrel selling,桶売り)
  • Oke-Gai (barrel buying, 桶買い)
199
Q

What is the annual produciton of Shuzo Koteki Mai in Niigata and what is the ranking in total national production?

A
  • 11,223 tons
  • No. 2 after Hyogo
200
Q

What factors (4)
made Nada’s brewing business to prosper in the Edo Period?

A
  • Seppan rice
  • the fragrance of Yoshino cedar
  • cold winds from Mt. Rokko
  • the expertize of the Tanba Toji
201
Q

In terms of sake rice production to sake brewing, what is the sufficiency of the Fukushima Prefecture?

A

“Sake brewing rice importing” prefecture

202
Q

What is the largest Nihon-shu event held annually since 2004 and which prefecture is it held?

A
  • “Niigata Sake no Jin”
  • Niigata Prefecture
203
Q

Which annual event that begain in 2004 and organized by the Niigata Sake Brewers Association drawing 140,000 visitors in 2019?

A

The Niigata Sake no Jin (Niigata Sake Fair)

204
Q

Name three sake brewing rice varieties developed by the prefectural research institute in Yamagata in the Showa Era (1926-1989)

A

* Dewasansan
* Dewa no Sato
*Yuki Megumi

205
Q

What are the two factors that started sake brewing during the Edo Period in Aomori Prefecture?

A
  • Surplus rice
  • Shiga Prefecture town of Omi merchants arrived in Hachinose via sea route bringing sake brewing techniques in the Genroku Period (1688-1704)
206
Q

What was the area commonly refered to “Kamikata”?

A

Great rice-producing areas, the districts called Sessen-juni-go (the twelve sake brewing districts in Settsu Province and Izumo Province including Nada, Itami and Ikeda

207
Q

Which prefecture has three sake breweries established in the late 1500s and two in the early 1600s and are still brewing sake today?

A

Yamagata Prefecture

208
Q

What is Toji group originally from Kurume City and Yanagawa City, Fukuoka Prefecture?
What are the three branch groups?

A
  • Chikugo Toji
  • Mizuma Toji
  • Yanagawa Toji
  • Kurume Toji
209
Q

Which prefecture has the following sake characteristics:
“A soft texture, robust fragrance, and slightly sweet taste, which are the features of the carefully prepared koji and the low temperature, long fermentation process using soft water”

A

Hiroshima Prefecture

210
Q

In terms of sake brewing rice production, what is Toyama Prefecture’s self sufficiency status?

A

“Over-Exporting” type
Nanto produced Gohyakumangoku is highly sought after by many sake breweries outside the prefecture

211
Q

In the Azuchi-Momoyama period, a group of people on the way to Aizu as requested by the feudal lord Ujisato Gamo stayed on Tochigi to greatly improve sake brewin technology. Who were they?

A

Omi merchants from Shiga saw flourishing rice growing and surplus, to make sake

212
Q

What is the sake brewing rice sufficiency of Kyoto Prefecture?

A

“Sake Rice Importing”
Kyoto relies heavily on sake brewing rice from other prefectures

213
Q

In what month and year GI Nagano geographical indication was desginated for the prefecture?

A

June 2003

214
Q

Out of the Three Great Toji, what is the main difference between Tanba Toji and the other two, Nanbu and Echigo Toji?

A

Tanba Toji: mainly supported sake production in Nada
Nanbu and Echigo Toji: not limit themselves to to specific areas and traveled all over Japan to produce sake

215
Q

What current is responsible for keeping warm throughout the year in the southern region along the Pacific Ocean?

A

Kuroshio

216
Q

Which era was the Bodai-moto established at what place?

A
  • Muromachi period (1336-1573)
  • Shoryaku-ji Temple in Nara
217
Q

After winning the highest number of gold medals at the Annual Japan Sake Awards in 1986, what name Shizuoka Prefecture came to be known as?

A

“the Ginjo Kingdom Shizuoka”

218
Q

List the national average and the top 3 sales by volume by prefecture of Single Distillation Shochu (Liter)

A
  1. Kagoshima 21.3 L
  2. MIyazaki 15.6 L
  3. Okinawa 8.8 L
    * National Average: 3.8 L
219
Q

What is the production and consumption sufficiency of Shizuoka Prefecture today?

A

“Self-sufficient”
A good balance between sake brewing and rice making

220
Q

Which organization developed Yamada Nishiki in 1920s?

A

Hyogo Prefectural Agricultural Experiment Station

221
Q

Name the prefecture that ranks 5th in terms of specially designated sake production volume

A

Yamaguchi Prefecture

222
Q

Which part of Ishikawa Prefecture do nearly half of the 41 sake breweries located?

A

In the Noto Peninsula (located near the sea)

223
Q

Which prefecture ranks No. 6 nationwide in the production of Shuzo-Koteki-Mai?

A

Toyama Prefecture

224
Q

To what year sake brewing historiy of Kyoto goes back?

A

Year 792 when it became the capital and stayed there till 1868, “the Thousand-year capital”

225
Q

Name the three Toji groups estatblsihed in the recent years

A
  • Aizu Toji of Fukushima Prefectue - 1989
  • Shimotsuke Toji of Tochigi Prefecture - 2006
  • Toyama Toji of Toyama Prefecture - 2013
226
Q

Which prefecture has its popular speciality “Kobujime Sashimi (fresh fish cured with konbu kelp)”?

A

Toyama Prefecture

227
Q

Which prefecture has its rivers all Class A (designated waterways of importance and protected by the governement?

A

Tochigi Prefecture with Tone, Naka and Kuji River systems

228
Q

What sake brewing rice has its parents as Oku-homare and Fu-type No 103?
What type of Sake does it suitable for and not suitable for?

A
  • Hanafubuki
  • Junmai Shu
  • Daiginjo shu (Shinpaku is large compared to its rice size so hard to polish to Daiginjo level)
229
Q

Where are one third of sake breweries located in Hyogo?

A

Concentrated in hte coastal area, from Nada to Nishinomiya

230
Q

What book in 935 has the following describing Tosa, current Kochi Prefecture:
“Even kids here are drunk”

A

Tosa Diary by Ki no Tsurayuki

231
Q

What the top two sake brewering rice in terms of production in Ishikawa Prefecture?

A
  1. Gohyakumangoku 678 tons
  2. Ishikawamon 160 tons
232
Q

Which sake brewine rice was the result of innovative agriculture policy implemented by the Shonai Feudal Clan in the late Edo Period?

A

Kame-no-O

233
Q

What are the three distinct climatic regions of Fukushima Prefecture?

A
  • Aizu - effcted by the Sea of Japan
  • Nakadori - effected by both Sea of Japan and Pacific Ocean
  • Hamadori - effected by the Pacific Ocean
234
Q

Where and when did then revolutionary Sokujo-Moto (yeast starter culture/yeast starter, artificially adding lactic acid) was researched, developed and completed?

A

At a test sake brewery, Hojo-Gumi in Tokoname City, Chita Peninsula by Kamejio Eda in 1910 (quicily spread to all over sake brewing areas and now account for 90% of all sake made)

235
Q

Name two significant innovative brewing techniques started in Kyoto thoughout history

A
  • Kan-zukuri (winter time brewing)
  • Kimoto (traditional yeast starter)
236
Q

Who developed Kame-no-O in the mid Meiji Era?

A

Kameji Abe who found three rice plants which managed to survive the cold while returning from his pilgrimage to a shrine in the Shonai Town and developed them.
Cold resistant and has high yield with large grains

237
Q

Which Toji Guild is considered to be the fourth greatest toji guild in Japan?

A

Noto Toji

238
Q

Name the three major varieties of sake-brewing rice in Hiroshima

A
  • Hiroshima-developed Hattan variety
  • Omachi variety from Okayama Prefecture
  • Yamada Nishiki variety from Hyogo Prefecture
239
Q

What are the top two sake brewing rice grown in Okayama Prefecture?

A
  1. Yamada Nishiki 2,166 tons
  2. Omachi 1,844 tons
240
Q

Which indigenious sake rice variety boasting a history of over 150 years and more than half of the existing sake rice strains including Yamada Nishiki and Gohyakumangoku inheirtes its lineage?

A

Omachi

241
Q

Which prefecture has the following sake characteristics:
“Refreshing, with a smooth texture, light acidity and elegant sweetness”?

A

Shizuoka Prefecture

242
Q

While the conventional sake of Nara is mild and rich, in recent years young breweres have begun to focus on making what type of sake?

A

Refreshing, low-alcohol genshu (undiulted sake)

243
Q

What sake brewing rice grown exclusively in Nara Prefecture, its production volume and usage in the prefecture are the highest of all sake rice, currently even more than Yamada Nishiki?

A

Tsuyu Hakaze

244
Q

Which prefecture has an area called “Mimasake” said to come from “Uma Sake (delicious sake)”?

A

Okayama Prefecture

245
Q

What is the sake rice sufficiency/capacity of Kochi Prefecture in terms of sake rice production vs sake brewing volume?

A

“Sake Rice Importing”
Produces overwhelmingly more sake than rice

246
Q

List the top 10 prefectures for Sake production by ranking for Specially Designated Sake by KL

A
  1. Hyogo: 19, 107 kl
  2. Niigata: 18, 257 kl
  3. Kyoto: 9, 118 kl
  4. Akita: 6,521 kl
  5. Yamaguchi: 5,839 kl
  6. Fukushima
  7. Yamagata
  8. Miyagi
  9. Nagano
  10. Yamanashii
247
Q

What put Shizuoka Prefecture suddenly into the limelight in 1986?

A

It achieved the highest number of gold medals at the Annual Japan Sake Awards.

248
Q

Who invited Toji from Nara to contribute the rapid development of sake brewing during the Edo Era in Owari Domain?

A

Mitsumoto, the second generation feudal lord of the Owari Domain

249
Q

Name four major districts of Aichi Prefecture

A
  • Owari
  • Nagoya
  • Mikawa
  • Chita
250
Q

What is the sufficiency status of sake rice versus its sake brewing production in Aichi Prefecture?

A

“Sake Rice Importing”
Its sake brewing volume significantly outweighs its sake rice production

251
Q

Tochgi Prefecture developed sake rice to brew daiginjo-shu with high polishing ration by cross-breeding Yamada Nishiki as its mother and T-Sake 25 as its father in 2018.
What is this sake brewing rice called?

A

Yume-sasara

252
Q

What sake brewing rice Niigata Precture developed to produce a mellow-flavored daiginjo-shu after Gohyakumangoku?

A

**Koshi-Tanrei **(越淡麗)

253
Q

What did the Bodai-moto developed in Muromachi period at the Shoryaku-ji Teimple in Nara use as it ingredients?

A
  • Soyashi-mizu
  • Raw rice
  • rice koji
  • By generating lactic acid through lactic acid fermentation
254
Q

In the early Showa Era, the oldest known sake was discovered in Saku City. What is the year the sake was said to be made?
Name the individual authenticated the sake.

A
  • 1689
  • Dr Kinichiro Sakaguchi
255
Q

What is a large sphere formed from cedar leaves to hang at the entrance of sake breweries for good forturne?
Which shrine in Nara produces the one so highly regarded?

A
  • Sugitama
  • Omiwa Shrine
256
Q

In 2020, what was Hyogo Prefecture’s sake production volume in KL?

A

91,621 KL

257
Q

Where was Tsuyu Hakaze cross-bred and cultivated and what were the parents?

A
  • Aichi Prefecture in mid 1900s
  • Shiratsuyu (mother)
  • Wase-futaba (father)
258
Q

When was GI Hagi designated?

A

March 2021 for Hagi City and Abu Town

259
Q

Which Toji group is a farmer type toji that produced sake mostly within Akita and are considered more area-speciic than generic?

A

The Sannai Toji of Akita Prefecture

260
Q

What was the discovery at the beginning of the 19th century promoted the development of kimoto-zukuri and kan-zukuri at Nada?

A

Miyamizu is hard water that promotes the growth of microorganisms, which activate nitrate-inducing bacteria, lactic acid bacteria, koji-kin and yeast into a perfect balance

261
Q

How many liters in one Koku?

A

180 liters

262
Q

Who developed a low temperature, long fermentation brewing method, the foundation of ginjo-shu at the beginning of the Meiji Era (1868-1912) that was well suited to his local soft water?

A

Senzaburo Miura, a brewer from Higashihiroshima in Hiroshima prefecture who gathered local toji and established the HIroshima Toji to spread the technique to the breweries in Hiroshima.
In 1907 sake produced by the Hiroshima Toji dominated the top ranks at he first annual Japan Sake Awards

263
Q

What quality does Miyama Nishiki possess?

A

Well suited to cold regions and the crisp quality of sake it yield gained popularity, making it the the third most cultivated straing after Yamada Nishiki and Gohyakumangoku.

264
Q

What are the Fukuoka Prefecture’s original yeast developed by the Fukuoka Industrial Technology Center?

A

Fukuoka Yume Kobo (four strains from No. 1 to No. 4)

265
Q

In which ancient book for codes and procesudes on national rites and prayers illustrate highly skilled brewing methods in the Heian Period?

A

Engishiki

266
Q

What is Nagano’s sake brewing rice that is highly regarded in other prefeectures?

A

Miyama Nishiki

267
Q

What city is considered to be the mecca of sake in modern day Japan and why?

A
  • Higashihiroshima City
  • the National Research Institute of Brewing is currently located
  • The institute and the Japan Sake and Shochu Makers Association co-host the Annual Japan Sake Awards here in the spring, the most prestigeous and influential ginjo-shu contest in Japan
268
Q

Which prefecture produces the sake with the following characteristics:
“A clear and cleanm sweet flavor”

A

Fukushima Prefecture

269
Q

What are the top 3 sake brewing rice produced in Aomori Prefecture?

A
  1. Hanafubuk 971 tons (70% of the total production)
  2. Hanomai 230 tons
  3. Hohai 137 tons
270
Q

Which Toji groups are known as the Three Great Brewer’s Guilds of Japan?

A

Tanba Toji (Hyogo)
Nanbu Toji (Iwate Prefecture)
Echigo Toji (Niigata Prefecture)

(Typical farmer type toji)

271
Q

Which Toji group is originally from Matsue City, Shimane Prefecture?

A

Izumo Toji

272
Q

Which area isolated and used as the first Kyokai Yeast No. 1?

A

A brewery in Nada

273
Q

What was the sake brewing rice, shuzo-koteki-mai, created by the Fukushima Prefectural Agricultural Experimental Station in the Heisei Era (1989-2019)?

A

Yume no Kaori

274
Q

Which prefecture developed the following sake brewing rice since the early Showa Era:
* Wakamizu
* Yumesansui
* Yumeginga (Yamada Nishiki X Wamamizu)

A

Aichi Prefecture
as well the following rice:
* Kikusui
* Tsuyu Hakaze
* Tama-sakae

275
Q

What is currently most utilzed sake rice in Nara Prefecture along with Yamada Nishiki and is cultivaged soley in Nara even though the strain was not originated there?

A

Tsuyu Hakaze, being promoted as its prefecture-grown rice

276
Q

What was Motochika Chosokabe known for after he unified Tosa after the Warring States Period (1467-1590)?

A

Chosokabe issued a proclaimation to his vassals stating that “sake is a source of disaster” prohibiting sake drinking but found that he was secretly drinking sake and later needed to withdraw it.

277
Q

What are the top 5 sake brewing rice in production in Yamagata?

A
  1. Dewasansan 1,484 tons
  2. Miyama Nishiki 573 tons
  3. Dewa no Sato 557 tons
  4. Yukimegami 356 tons
  5. Sakemirai 142 tons
  6. Yamasake No. 4 85 tons
278
Q

When was Niigata Prefecture designated for GI certification of its sake?

A

February 2022

279
Q

Which Kyokai yeast was isolated and cultivated in Ishikawa Prefecture, the first known as “Kanazawa Yeast”?

A

Kyokai Yeast No. 14, known for its low acidity and smooth texture

280
Q

Name the prefecture that ranks 2nd for tis produciton ratio of specially designated sake

A

Yamaguchi Prefecture at 95% (Miyagi is first at 96%)

281
Q

Name the individuals who contributed in the development of the following and at which prefecture:
* Yamahai-Shikomi
* Sokujo Moto

A
  • Yamahai-Shikomi: Kinichiro Kagi at Fukushima Prefecture
  • Sokujo Moto: Kamajiro Eda at Aichi Precture
282
Q

State the responsibility of the following Kurabito:
* Kashira (頭):
* Kojiya (麹屋or daishi 代師):
* **Motoya (酛屋):
* Kamaya (釜屋):
* ** Sendo (船頭):

A
  • Kashira (頭): the sub-leader
  • **Kojiya **(麹屋or daishi 代師): Responsible for koji making
  • Motoya (酛屋): oversees shubo
  • Kamaya (釜屋): steams the rice
  • ** Sendo** (船頭): managing the vessel/tank presses the moromi
283
Q

Which prefecture produces. the following sake characteristics:
“Mainly rich and robust ginjo-shu with mild and clean qualities enhanced by the sweetness and umami of the rice”

A

Yamagata Prefecture

284
Q

Which shrine in Nara famous for its Sugitama has a separate shrine dedicated to the ancestor of the toji, Ikuhinomikoto Takahashi?

A

Omiwa Shrine

285
Q

Which sake-brewing rice variety accounts for the largest share of Hiroshima’s sake brewing rice?

A

Hattan variety originated from Hattan-so

286
Q

Of the sake produced, the ratio of Niigata’s specially designated sake?

A

73% (much higher than the national average of about 40%)

287
Q

What is the top sake brewing rice produced in Hiroshima Prefecture?

A

Hattan Nishiki No. 1 at 1,809 tons; Hattan rice was 380 tons,
produce relatively crips and light-flavored sake

288
Q

What is the ranking of Kyoto in sake production overall currently?

A

No. 2 after Hyogo Prefecture
55,262 kiloliters (in 2020)
18% of total national production

289
Q

In which period merchants began to produce and sell their sake in “sake shops”?

A

Kamakura Period (1185-1335)

290
Q

What shuzo-koteki mai that surpassed Gohyakumangoku as the most produced sake brewing in Fukushima Prefecture?

A

Yume no Kaori

291
Q

Which Toji group works around Kasaoka City, Asakuchi City in Okayama Prefecture?

A

Bichu Toji

292
Q

Which sake brewing rice accounts for more than 70% of the prefectural production and tops the production?

A

Gohyakumangoku

293
Q

Which prefecture is the birthplace of Yamada Nishiki, the king of sake-brewing rice?

A

Hyogo Prefecture

294
Q

List sake-brewing rice developed in Kochi Prefecture (3)

A
  1. Gin no Yume (cross breeding Yamada Nishiki as the mother and Hinohikari as the father) in 1998
  2. Kaze Naruko (cross breeding Tsuyu Hakaze and Ipponjime) in 2001
  3. Tosa Urara in 2019
295
Q

A current operating brewery located at the Niigata and Toyama prefectures is known to be the oldest. When (Era and Year) was it founded?

A
  • 1626
  • Early Edo Era
296
Q

In the beginning of Heisei
Era (1989-2019), what was the first original yeast of Fukushima Prefecture developed by the Fukushima Technology Center?

A

Utsukushima-yume yeast

297
Q

What is the origianal sake rice from Ishikawa Prefecture and developed and in commcialized in 2020, otherwise known as Ishikawa Sake No. 56?

A

Hyakumangoku-no-shiro

298
Q

What are the two GI certifications in Hyogo and the month and year so designated?

A
  1. GI Nada Gogo (for Nada Ward, Kobe City): June 2018
  2. GI Harima (for Himeji City) : March 2020
299
Q

What shrine in Nara is said to be the oldest shrine in Japan and is worshipped as the god of sake brewing?

A

Omiwa Shrine

300
Q

Which prefecture has a slogan with its name and “the Land of Junmai-shu”?

A

Miyagi Prefecture

301
Q

What is the rank of specially designated sake production of Kyoto overall?

A

No. 3 after Hyogo and Niigata

302
Q

What are the three mountain ranges that contribute to countless number of natural springs in Nagano prefecture?

A
  • Hida
  • Kiso
  • Akaishi
303
Q

What is Sawachi Cusine, famous in Kochi Precture?

A

A splendid assortment of speciality foods is arranged on deluze plates for every to share, where women would not need to go back and forth between the table and kitchen, particiapte in banquet without having to leave their seats from beginning to end

304
Q

What triggers steep rise in the consumption of sake in Akita after the 17thcentury?

A

Thousands of miners flocked to the region to work at newly opened mines

305
Q

What sake brewing rice was developed at the Niigata Prefectural Agricultural Experiment Station by the Prefectural Sake Brewing Laboratory in mid-1950s?

A

Gohyakumangoku

306
Q

What yeast was developed to produce large amounts of ethyl carproate, the primary substance tha makes ginjo-shu so fragrant and was recognized as the pioneer of apple-like aroma yeasts?

A

Alps Yeast

307
Q

In addition to Tanrei-Karakuchi style of sake, what are the two types of sake have been increaing in Niigata in recent years?

A
  • full-bodied Junmai-shu
  • inredible savory Muroka-Nama-Genshu (unfiltered, unpasteurized, undiluted sake)
308
Q

What are the top four Shuzo Koteki Mai (sake brewing rice) produced in Akita Prefecture?

A
  1. Akita Sake Komachi 2,343 tons
  2. Miyama Nishiki 1,603 tons
  3. Misato Nishiki 259 tons
  4. Gin no Sei 198 tons
309
Q

Clearly and unmistakably, which is Japan’s number one sake prefecture, boasting top production volumes every year?

A

Hyogo Prefecture

310
Q

What mountain range runs throught the center of Aomori Prefecture, dividing it to the Nanbu region in the east and the Tsuruga region in the west?

A

Ou mountains

311
Q

Which Toji Guild has the following three sub-groups:
* Nariwa
* Yorishima
* Kasaoka

A

Bicchu Toji in Okayama which one time had more than 500 brewer members

312
Q

Which prefecture developed Kyokai Kobo No. 1501 and what it is generally known as?

A
  • Akita Prefecture
  • Akita-style Hana Kobo AK-1
313
Q

Name the three Toji Guilds, sub-branches of Echigo Toji

A
  1. Santo-Nozumi Toji
  2. Kariha Toji
  3. Kubiki Toji
314
Q

2020 Liquor Sales (Consumption) Volume per Adult (by Prefecture) Nihonsu/Sake Topt 10 Prefecture and the national average

A
  • National Average: 4.0 L
    1. Niigata 8.7 L
    2. Akita 7.3 L
    3. Yamagata 6.5 L
    4. Fukushima 6.3 L
    5. Ishikawa 5.9 L
    6. Toyama 5.8 L
    7. Fukui/Nagano 5.5 L
    8. Iwate/Shimane 5.4 L
315
Q

2020 Liquor Sales (Consumption) Volume per Adult (by Prefecture)
Single Distillation Shochu Top 11 Prefecture and the national average

A
  • National Average: 3.8 L
    1. Kagoshima 21.3 L
    2. Miyazake 15.6 L
    3. Okinawa 8.8 L
    4. Kumamot/Oita 8.2 L
    5. Fukuoka 6.5 L
    6. Nagasake 6.4 L
    7. Saga 6.1 L
    8. Yamaguchi 5.4 L
    9. Shimane 5.3 L
    10. Hiroshima 4.7 L
316
Q

2020 Liquor Sales (Consumption) Volume per Adult (by Prefecture)
Continuous Distillation Shochu Top 10 Prefecture and the national average

A
  • National Average: 3.1 L
    1. Hokkaido 6.5 L
    2. Akita 6.1 L
    3. Aomori 6.0 L
    4. Yamagata 5.8 L
    5. Gunma 5.0 L
    6. Mie 4.6 L
    7. Niigata/Iwate 4.5 L
    8. Saitama 4.4 L
    9. Tokyo 4.3 L
317
Q
A

JSA Sake Diploma International Third Edition (9 decks)

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