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Sake Scholar Course (AS) > Tōhoku: Akita > Flashcards

Tōhoku: Akita Flashcards

1
Q

Which two pre-Meiji names are associated with Akita?

A

Dewa

Mutsu

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2
Q

What industry boosted sake production during the Edo period in Akita?

A

Mining

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3
Q

What feature of the environment was important for trade in Akita historically?

A

Rivers (transportation in both southern and northern Akita)

The Sea of Japan (Kitamae trade route)

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4
Q

At what temperatures have Akita brewers historically brewed sake?

A

Cold!

Used to perform kanzukuri – with fermentation lasting about a month

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5
Q

What is the modified version of the traditional method associated with Akita?

A

Akita-ryu kimoto method

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6
Q

What is the Akita-ryu kimoto method?

What does it result in?

A

Using a hand-operated electric drill with a special bit attached, to replace the wooden poles used in yama-oroshi

It results in a relatively anaerobic environment, minimising oxygen in the tank, thereby encouraging lactic acid bacteria to propagate.

This itself results in an ultra clean kimoto sake

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7
Q

Which key producer of kōji-kin and sake yeast is based in Akita?

A

Akita Konno Moyashi

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8
Q

What styles of sake do Akita brewers tend to focus on?

A

Junmai-shu

Many produce yamahai / kimoto sake too

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9
Q

Which brewery in Akita experiments with black and white kōji-kin?

A

Asamai Shuzō (Amanoto)

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10
Q

Which Akita breweries are using cedar keoke moromi tanks?

A

Yamamoto brewery

Aramasa brewery

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11
Q

What is the name of Akita’s only tōji guild?

A

Sannai Tōji

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12
Q

What does the Sannai Tōji guild focus on?

What does this mean specifically?

A

The guild focuses on natural brewing

This means:

  • no mixing of tanks or blending of ingredients
  • no addition of water at the end of fermentation
  • no charcoal filtration
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13
Q

What is NEXT FIVE?

A

A collective of five younger brewers in Akita

They work together each season to craft a special sake, each overseeing a segment of the brewing process

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14
Q

What are the important rivers/river basins for rice cultivation and sake brewing in Akita?

A

Yoneshiro River (N Akita, forming in Ōu Mountains, water for breweries)

Omono River (C Akita, flowing N from Mt Daisen, water for rice cultivation and breweries)

Yokote Basin (S Akita, water for rice cultivation)

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15
Q

What is Akita known for throughout Japan?

Why?

A

Its high quality rice

Long sunshine hours allow for high quality rice cultivation

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16
Q

Which is Akita’s predominant sake rice?

A

Akita Sake Komachi

17
Q

When was Akita Sake Komachi developed / registered?

A

1992 / 2003

18
Q

Which rice is Akita Sake Komachi similar to?

What style of sake does this make it good for?

A

Similar to Yamada Nishiki –> good for ginjō-shus

19
Q

Which yeast is Akita Sake Komachi highly compatible with?

A

AK-1 Ginjō Yeast

20
Q

How is Akita Sake Komachi similar to Miyama Nishiki?

A

Cold resistant and therefore suited to Akita’s cold climate

21
Q

What is Akita Sake Komachi’s

  • grain size?
  • starch content?
  • protein content?
  • resistance to cracking?
A
  • Large grain
  • High starch
  • Low protein
  • Resistant to cracking
22
Q

Which rice variety originates in Nagano but is widely cultivated in Akita?

A

Miyama Nishiki

23
Q

What is Miyama Nishiki valued for?

A

Large plump grains

High ratio of simpaku

Low proteins

Parenting cold climate strains e.g. Dewasansan, Akionosei, Yumenokaori

24
Q

Which Akita sakamai variety was developed in the late 1980s, in an effort to cultivate Akita’s first ginjō rice?

A

Gin no sei

25
Q

What is distinctive about Gin no Sei’s shinpaku?

A

It has a small shinpaku, sometimes dubbed the mystery shinpaku since light does not define it as with Yamada Nishiki

–> can be milled to daiginjō levels without cracking

26
Q

What is Gin no Sei’s protein content?

What does this mean for the final sake?

A

High protein content

Elegant flavours with deep taste but less aroma

27
Q

Is Akita’s water generally soft or hard?

What does this lend to the sake?

A

Soft

Mellowness

28
Q

Which two association yeasts were isolated in Akita?

A

Kyōkai Yeast no. 6

AK-1 (Akitaryu Hanakōbo) aka Kyōkai yeast no. 1501

29
Q

Kyōkai Yeast no. 6 is now the ____ yeast distributed by the Brewing Society of Japan.

A

Kyōkai Yeast no. 6 is now the oldest yeast distributed by the Brewing Society of Japan.

(Isolated 1939 at Aramasa Shuzō, who actively use it today)

30
Q

What are the characteristics of Kyōkai Yeast no. 6?

A

Promotes a powerful fermentation –> ideal for cold temps

Comparatively low fragrance and mild flavours for a ginjō yeast

31
Q

When was AK-1 isolated?

What was it isolated as?

A

1990

Ginjō yeast

32
Q

Kyōkai yeast no. 1501 (aka AK-1) is the first kyōkai yeast developed only as a ______ yeast

A

Kyōkai yeast no. 1501 (aka AK-1) is the first kyōkai yeast developed only as a non-foaming yeast

33
Q

Kyōkai yeast no. 1501 produced pronounced aromatics of refreshing ______ and requires, like Kyōkai no. 6, ____ temperatures during fermentation

A

Kyōkai yeast no. 1501 produced pronounced aromatics of refreshing melon and requires, like Kyōkai no. 6, low temperatures during fermentation

34
Q

Kuratsuki Kōbo are the _____ yeasts that ______________.

A

Kuratsuki Kōbo are the natural yeasts that live on the walls of the brewery or are propagated from the brewery’s moromi

35
Q

Discuss the significance of the Yokote Basin

A

Located in the southern part of Akita, this area is very important. A lot of high quality rice is grown here. It is also home to the Sannai Toji, which is Akita’s local toji guild.

36
Q

What are the significant characteristics of the Sannai Toji?

A

Sannai Toji:
Natural brewing without stirring. The tanks have convex bottoms and stir themselves.
No blending of ingredients.
All Genshu
All Muroka

Sake Scholar Course (AS) (50 decks)

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