Sake History & Culture Flashcards
Name the 4 main islands of Japan
- Hokkaido
- Honshu
- Shikoku
- Kyushu
How many prefectures in Japan?
47
Newest prefecture to brew Sake?
Kagoshima in 2012
Name the 5 biggest production Prefectures
N-A-K-A-H
- Niigata
- Akita
- Kyoto
- Aichi
- Hyogo
Which history book states 1st written record of drinking Sake in Japan?
GISHIWAJINDEN during Yayoi Period
What is KUCHIKAMI NO SAKE?
Literally means “mouth chewing sake”
Using amylase in saliva to break down starch into sugar
Name 2 other history books that recorded Sake in history & Doburoku
- KOJIKI
- NIHONSHOKI
Fun facts: Both books were from Kofun / Asuka Period
Which History book recorded brewing Sake using Koji, rice & water?
ENGISHIKI in 927 from Heian Period also talked about warmed Sake
Which Period was the beginning of modern Sake production?
Kamakura/Muromachi Period
This is when temples & shrines begin to brew their own Sake
What is BODAI-MOTO 菩提もと?
A Shubo production method where they throw steamed rice into water to decompose to produce lactic acid naturally
What is DAN-JIKOMI?
The method of adding Koji, rice & water in stages
Which history book mentioned DAN-JIKOMI?
GOSHU-NO-NIKKI
Which history book mentioned about pasteurisation?
TAMONIN-NIKKI
Fun facts: This book also mentioned “MOROHAKU” a type of sake made from polished rice & original form of Shochu
What is MOROHAKU?
A type of sake made from polished rice
What is a TARU-KAISEN?
Its a ship that was used to transport Sake barrels in the past
What is KANZUKURI?
It means Sake brewing in winter is best
Name 3 things that were found/started in the Edo period
- Toji system
- Miyamizu
- Sandan-Jikomi
Others would be:
- Hi-ire
- Hashira Shochu
What is HI-IRE 火入れ?
Pasteurisation by heating at low temperatures
Fun facts: Established during Edo Period
What is SANDAN-JIKOMI 三段仕込?
3 steps brewing method, the practice of adding three additions of ingredients to the main moromi tank, over the first four days of the moromi fermentation period
Fun facts: Established during Edo Period
What is HASHIRA-SHOCHU?
The technique of adding alcohol to adjust & enhance flavour & to prevent acidic spoilage
Fun facts: Established during Edo Period
Where can you find MIYAMIZU?
Nada, Hyogo Prefecture
Where can you find GOKOUSUI?
Fushimi, Kyoto Prefecture
What is the term for OTOKO-ZAKE?
It means masculine Sake
Fun facts: Usually made from Miyamizu which is high in mineral content
What is the term for ONNA-ZAKE?
It means feminine Sake
Fun facts: Usually made from Gokousui which is low in mineral content
What is TATEGATA-SEIMAI-KI?
A vertical rice polishing machine
What is DOBUROKU 濁酒?
An illegal form of home brewed Sake
What is the legal term for Sake?
SEISHU 清酒 or NIHONSHU 日本酒
Describe the traditional Sake production period in Japan
- RIce is seeded in May
- Harvested in September
- Start production in October
- Finish production in March
What is SAKAGURA 酒蔵?
Sake brewery AKA as “KURA” 蔵
What is KURAMOTO 蔵元?
Sake brewery owner
Fun facts: A Kuramoto can also be the Toji 杜氏
What is TOJI 杜氏?
He’s the head sake brewer who is responsible for:
- The entire Sake brewing process
- All the areas of the Kura
- All the Kurabito (workers of the Kura)
Name 4 of the top Toji guilds
T-T-E-N
- Tajima Toji & Tamba Toji from Hyogo
- Echigo Toji from Niigata
- Nanbu Toji from Iwate
What is a SUGIDAMA & what is it’s purpose?
It is a cedar ball that is hung outside the Kura at the start of Sake production.
It turns from green to brown signifying that Sake production is rounding off
What is SAN-SAN-KUDO?
Drinking from the same cup 3 times during weddings
What is the term for breaking a TARU 樽 during a celebration?
KAGAMI-BIRAKI 鏡開き
How long is the archipelago of Japan?
More than 3000km
Which year did Nihonshu make it’s international debut at Vienna International Exposition?
1872
When was pasteurisation first used in Japan?
1569: Azuchi-Momoyama Period
