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Sake Scholar Course > Tōhoku: Yamagata > Flashcards

Tōhoku: Yamagata Flashcards

1
Q

What is the pre-Meiji name for Yamagata?

A

Dewa

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2
Q

What are the mountains in Yamagata called?

A

Dewasansan Mountains

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3
Q

What is the major river called in Yamagata?

A

Mogami River

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4
Q

Where does the Mogami River originate in Yamagata?

A

The Azuma Mountains, in the south

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5
Q

What two climatic zones does Yamagata have?

A

Coastal – temperate due to maritime influence

Inland – between Dewasansan Mtns and Ōu Mtns –> diurnal temperature fluctuations and cold winters

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6
Q

What are the four districts of Yamagata?

A

Going clockwise:

Mogami

Murayama

Okitama

Shōnai

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7
Q

What is important about The Shōnai?

A

Its agriculture

Home to one of Japan’s most important granaries

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8
Q

Which three mountains are in the Dewasansan Mountain range?

A

Mt. Gassan

Mt. Haguro

Mt. Yudono

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9
Q

Where are the majority of Yamagata’s breweries located?

A

Coastal Shōnai area

or

Cold mountainous interior of Murayama and Okitama

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10
Q

Yamagata’s brewers are unified in establishing and maintaing high quality brewing standard by __________

A

Yamagata’s brewers are unified in establishing and maintaing high quality brewing standard by embracing a spirit of openness

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11
Q

Another distinguishing factor in Yamagata’s sake scene is the absence of _______

A

Another distinguishing factor in Yamagata’s sake scene is the absence of a tōji guild

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12
Q

What are the SIX quality requirements required to be able to use the DEWA 33 brand?

A
  • Made with 100% Dewasansan rice
  • Brewed as Junmai Ginjō
  • Seimaibuai of 55% or less
  • Utilise Yamagata prefectural yeast
  • Utilise Yamagata prefectural kōji-kin Oryzae Yamagata
  • Sake undergo a rigorous review board
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13
Q

What is the typical profile of DEWA 33 sake?

A
  • Soft
  • Deep
  • Distinct personality
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14
Q

When did Yamagata receive its GI for sake?

A

December 2016

This was the first GI awarded to an entire sake-making prefecture

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15
Q

What are the rice conditions of GI Yamagata?

A

Rice cultivated in Japan

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16
Q

What are the water conditions of GI Yamagata?

A
  • Water must be 100% Yamagata water
  • Water is described as “limpid, soft water with low iron”
  • Water contributes to sakes’ pure texture
17
Q

What is the kōji condition of GI Yamagata?

A

Kōji must be made in Japan

18
Q

Yamagata is a treasure trove of famous ______

A

Yamagata is a treasure trove of famous waters

19
Q

Some of Yamagata’s key water sources consist of snow melt from which mountains?

A

Mount Gassan

Mount Chōkai

Tsukiyama

Asahi-Dake

Yutsuyama

20
Q

The waters throughout Yamagata tend to be _____

What exceptions are there?

A

The waters throughout Yamagata tend to be soft

Exception is medium hard waters of

  • near Sagae (compared to Nada; used by Sawa Masamune)
  • Tendo (Mitobe Shuzo; noticeably harder than neaby Dewazakura Shuzo)
21
Q

How many Yamagata KA yeast are there?

A

Five

22
Q

The primary Yamagata KA yeast originates from Kyōkai Yeast No. ___ and has a good balance between _____ and _____

A

The primary Yamagata KA yeast originates from Kyōkai Yeast No. 9 and has a good balance between isoamyl acetate and ethyl caproate

23
Q

Describe Dewasansan’s characteristics

A
  • Resistant to cold & winds of Yamagata’s climate
  • Soft, dissolving well in the moromi –> rice flavour comes through in sake
  • Herbal quality balanced by depth of flavour
24
Q

Describe Dewanosato’s characteristics

A
  • Large shinpaku
  • Low protein content
  • Lower purchase price
  • Reliable for junmai and honjōzō
  • High rate of shinpaku (94-95%)
  • High acidity
  • Low umami
25
Q

Which recently developed rice is hoped to reduce Yamagata’s dependence on Yamada Nishiki for Daiginjō?

A

Yuki Megami

26
Q

How is Yuki Megami similar to Yamada Nishiki?

How is it different?

A

Like Yamada Nishiki:

  • The shinpaku is flat
  • The rice resists cracking, even when milled close to the shinpaku
  • The rate of shinpaku is very high

Compared to Yamada Nishiki, the sake from Yuki Megami is

  • lighter
  • more delicate
27
Q

What is the story behind table rice Kamenoo?

A
  • Originally cultivated in Shōnai in 1893
  • Farmer discovered on pilgrimage
  • Was in vogue in 1925 with both farmers and brewers
  • Due to low resistance to pests and fertilisers, popularity declined
  • Revitalised in Niigata in 1983 by Kusumi Shuzo (Kiyoizumi)
28
Q

Which three rice strains were developed by Takagi Shuzo, makers of Juyondai?

A
  • Sake Mirai
  • Tatsuno Ōtoshigo
  • Ushū Homare

All are based on Miyama Nishiki

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