Regional Factors Flashcards
Niigata Kyoto Hyogo Hiroshima Toji guilds
1
Q
Describe Iwate style of sake
A
- Influenced by Nanbu Toji
- Avoid heavy & rich flavours
- Pure, clean & light style
2
Q
Describe Niigata style of sake
A
- Influenced by Echigo Toji
- Tanrei-karakuchi ⇒ Light, dry, pure with short, clean kire finish
3
Q
Describe Nagano style of sake
A
- Intensely flavoured, rich & slightly sweet style of Junmai
- Alps yeast & Miyamanishiki support this style
4
Q
Describe Kyoto style of sake
A
- Delicate, aromatic, elegant & refined style
- Ginjo style influenced by soft water Gokusui
5
Q
Describe Hyogo style of sake
A
- Avoid perfumed aromas
- Firmer texture with more intense flavours & high umami
- Influenced by hard water Miyamizu
6
Q
Describe Hiroshima style of sake
A
- Ginjo techniques first developed here using soft water
- So-haze koji with low temperature fermentation to keep parallel fermentation in balance which develops higher acidity sake
- High acidity, juicy & fruity style
7
Q
Where is Nanbu Toji from & describe their style?
A
- Iwate Prefecture
- Avoid heavy & rich flavours
- Pure, clean & light style
8
Q
Where is Echigo Toji from & describe their style?
A
- Niigata Prefecture
- Tanrei-karakuchi ⇒ Light, dry, very pure with short, clean kire finish
- Uses Tsuki-haze koji
9
Q
Where is Tanba Toji from & describe their style?
A
- Hyogo Prefecture
- Intense flavour with high umami
- Uses So-haze koji
