Tōhoku: Miyagi Flashcards
Miyagi: The Land of ______ ____
Miyagi: The Land of Junmai Sake
What are Miyagi’s breweries master of?
Using table rice strains, especially for kakemai
What is Miyagi’s table rice?
Sasa Nishiki
What are four notable foods of Miyagi?
Matsushima Oysters
Gyūtan Yaki (grilled beef tongue)
Ishinomaki Yakisoba
Aburafu Donburi
Where is most of the rice cultivated in Miyagi?
Why?
In the northern part of the Sendai Plain
Because the hilly topography allows for a wide diurnal range
Which important yeast is Miyagi home to?
Where was it isolated?
Kyōkai Yeast no. 12
Isolated at Urakasumi in 1965
What characteristics does (now defunct) Kyōkai Yeast no. 12 have?
Fragrant ginjō-ka including fresh strawberry
Produces a very light sake with low acidity
Can ferment at low temperatures
Strong fermenter –> easily get to 19% abv
Which yeast was developed in 2000 using the Urakasumi yeast as the parent strain?
Miyagi MY Kōbo (MY3102)
How does MY3102 different to the Urakasumi yeast?
Even more resistant to alcohol
Functions even better at lower temperatures
Describe water in Miyagi
- Primarily soft
- Sourced from the Ōu Mountains on Miyagi’s western border
Which sakamai dominates plantings in Miyagi?
Kuranohana 蔵の華
When was Kuranohana developed and registered?
Developed in 1987
Registered in 1997
What varieties is Kuranohana a crossing of?
Yamada Nishiki x Tōhoku No. 140
Which rice varieties is Kuranohana often compared with?
Miyama Nishiki
Sasa Nishiki
Which table rice varieties are popular in sake-making in Miyagi?
Hitomebore
Sasashigure
