Tōhoku: Miyagi Flashcards

1
Q

Miyagi: The Land of ______ ____

A

Miyagi: The Land of Junmai Sake

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2
Q

What are Miyagi’s breweries master of?

A

Using table rice strains, especially for kakemai

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3
Q

What is Miyagi’s table rice?

A

Sasa Nishiki

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4
Q

What are four notable foods of Miyagi?

A

Matsushima Oysters

Gyūtan Yaki (grilled beef tongue)

Ishinomaki Yakisoba

Aburafu Donburi

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5
Q

Where is most of the rice cultivated in Miyagi?

Why?

A

In the northern part of the Sendai Plain

Because the hilly topography allows for a wide diurnal range

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6
Q

Which important yeast is Miyagi home to?

Where was it isolated?

A

Kyōkai Yeast no. 12

Isolated at Urakasumi in 1965

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7
Q

What characteristics does (now defunct) Kyōkai Yeast no. 12 have?

A

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

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8
Q

Which yeast was developed in 2000 using the Urakasumi yeast as the parent strain?

A

Miyagi MY Kōbo (MY3102)

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9
Q

How is MY3102 different to the Urakasumi yeast?

A

Even more resistant to alcohol

Functions even better at lower temperatures

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10
Q

Describe water in Miyagi

A
  • Primarily soft
  • Sourced from the Ōu Mountains on Miyagi’s western border
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11
Q

Which sakamai dominates plantings in Miyagi?

A

Kuranohana 蔵の華

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12
Q

When was Kuranohana developed and registered?

A

Developed in 1987

Registered in 1997

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13
Q

What varieties is Kuranohana a crossing of?

A

Yamada Nishiki x Tōhoku No. 140

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14
Q

Which rice varieties is Kuranohana often compared with?

A

Miyama Nishiki

Sasa Nishiki

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15
Q

Which table rice varieties are popular in sake-making in Miyagi?

A

Hitomebore

Sasashigure

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16
Q

What is the second most notable sake rice variety in Miyagi?

A

Gin no Iroha

(Tōhoku No. 189 x Dewanosato)