Tōhoku: Fukushima

Question 1

How has Fukushima sake changed over the years?

Answer 1

Gone from being mass-produced, low quality sake

to

Explosion of quality sake in a wide range of profiles

Question 2

What are Fukushima’s three regions?

Where are they (inland, middle, coast?)

Answer 2

Aizu 会津 – inland

Nakadōri 中通り – middle

Hamadōri 浜通り – coast

Question 3

Which lake siting in the centre of Fukushima?

Answer 3

Lake Inawashiro

Question 4

Water in Fukushima is generally ____, with a few exceptions.

Answer 4

Water in Fukushima is generally soft, with a few exceptions.

Question 5

Which water sources are important in Fukushima?

Answer 5

Abukuma River

Mount Adatara

Mount Bandai

Ōu Mountains

Arakawa River

Question 6

Proximity to Niigata means that the _______ rice variety is widely cultivated in Fukushima

Answer 6

Proximity to Niigata means that the Gohyakumangoku rice variety is widely cultivated in Fukushima

Question 7

Fukushima produces a variety of sake styles.

Many of the brewers are Echigo Tōji, and embrace the ____, ____ style synonymous with Niigata.

In Fukushima’s inland areas, particularly in the mountainous Aizu region, the sake can often show similarities to Nagano’s ____, ____ style.

Brewers closer to the Pacific coast produce ____ styles which pair well with the diet and milder climate found there.

Answer 7

Fukushima produces a variety of sake styles.

Many of the brewers are Echigo Tōji, and embrace the clean, crisp style synonymous with Niigata.

In Fukushima’s inland areas, particularly in the mountainous Aizu region, the sake can often show similarities to Nagano’s full, rich style.

Brewers closer to the Pacific coast produce lighter styles which pair well with the diet and milder climate found there.

Question 8

Which pioneers of yamahai and kimoto are based in Fukushima?

Answer 8

Yamahai: Suehiro

Kimoto: Daishichi

Question 9

What was Fukushima’s first prefectural yeast?

Answer 9

F7-01

aka

Utsukushima Yume Yeast

Question 10

What are the characteristics of F7-01 / Utsukushima Yume Yeast?

Answer 10

• Developed to work well with Fukushima’s local rice, Yume no Kaori
• Nice fruity aromatics (melon, banana)
• Round, soft palate
• Low in acidity

Question 11

Describe Fukushima’s C10 yeast.

Answer 11

• Intense sweet aromas of strawberry and apple

Question 12

Describe Fukushima’s R50 yeast

Answer 12

• Used for its strong fermentation power, to create a dry sake

Question 13

Describe Fukushima’s G30 yeast

Answer 13

• Used for a sake with a balance, polished palate
• Balanced aromatics

Question 14

What are the two prefectural rice strains of Fukushima?

Answer 14

Yume no Kaori 夢の香

Fuku no Ka 福乃香

Question 15

Describe Yume no Kaori rice

Answer 15

• Developed to contrast against Gohyakumangoku
• Dewasansan x Hattan Nishiki no. 1
• Produces a sake with balanced aromatics and palate
• Like Gohyakumangoku:
  
  • Large, round shinpaku
  • Low protein content
• Like its parent Dewasansan
  
  • Resitatance to colder climate
    
    • therefore suitable to grow in Aizu

Question 16

Describe Fuku no Ka rice

Answer 16

• Originally called Fukushima Sake Rice no. 50
• Both parents of Fuku no Ka possess a lineage connected with Yamada Nishiki
• Cold resistance during cultivation
• Melts well in moromi
• Pure, elegant profile void of impurities in the sake

Question 17

What is The Aiz’s Eyes?

Answer 17

A collaborative of 13 breweries from the Western Aizu region

Each craft a lineup of Junmai Ginjō that celebrates the locality of Aizu’s ingredients