Ch.3 - Main Production Areas (unfinished) Flashcards
(26 cards)
Who is the toji?
Top brewing expert and chief executive of production at a sake brewery
Who is the kashira?
Sub-leader to the toji
What does the daishi do?
The person in charge of koji making
(aka kojiya)
What does the motoya do?
Person in charge of shubo making
What does the kamaya do?
Person in charge of rice steaming
What does the sendo do?
Person in charge of pressing/straining
What are the three great toji guilds?
Nanbu Toji
Echigo Toji
Tanba Toji
Describe the Nanbu Toji
Originating from Iwate prefecture
Rose to the top in the 1990s to become the largest Toji guild in Japan today
Describe the Echigo Toji
Originating from Niigata prefecture
Second to Nanbu toji
Describe the Tanba toji
Originating from Hyogo prefecture, around the region of Sasayama city
Noto toji, from ………., were established by toji from around …. city, and are ……….-type toji
Noto toji, from Ishikawa, were established by toji from around Suzu city, and are fishermen-type toji
Hiroshima toji became famous nationwide due to the development of the ………………. brewing method, pioneered by ………… …………
Hiroshima toji became famous nationwide due to the development of the soft-water brewing method, pioneered by Senzaburo Miura
Key points about Aomori Prefecture (Geography)
- Cold, moist easterly winds, called the Yamase, blow on the Pacific side of the prefecture, resulting in humid days with low temperatures; impacting rice growth
- The prefecture is rich in high-quality freshwater, such as the Oirase stream, and spring water from the Shirakami mountains
Key points about Aomori Prefecture (History)
The prefecture is notable for the development of Mahoroba Hana Kobo, of which there are four types:
1. Hana Kobo
2. Gin Kobo
3. Jun Kobo
4. Kaguwa Kobo
Key points about Aomori Prefecture (Sake Profile)
Rich and robust in inland areas
Clear and soft with gentle acidity at the coastal areas
Key points about Miyagi Prefecture (Production)
MIYAGI - THE LAND OF JUNMAI-SHU
96% of production volume is tokutei meisho-shu, 1st in the nation
Key points about Miyagi Prefecture (Geography)
Sendai plain is the largest plain in the Tohoku region
MIYAGI - THE LAND OF JUNMAI-SHU
Key points about Miyagi Prefecture (History)
- Date Masamune involved in establishing sake brewing here
- 1986: introduction of “Miyagi: the land of junmai-shu”; produced with 100% Sasanishiki
MIYAGI - THE LAND OF JUNMAI-SHU
Key points about Miyagi Prefecture (Sake Profile)
Sake profile: clear and dry, to pair with seafood dishes in the prefecture
MIYAGI - THE LAND OF JUNMAI-SHU
Key points about Akita Prefecture (Geography)
AKITA - KINGDOM OF BEAUTIFUL SAKE
Sannai toji utilises Akita Sake Komachi and soft water for sake-brewing
Over half of the sake breweries are centred on the Yokote basin
Key points about Akita Prefecture (History)
17th C - development of mining industry led to an increase in the consumption of sake
Discovery of Kyokai Kobo no. 6 (Aramasa Yeast), and Akita Hana Kobo (AK-1, distributed as Kyokai no.1501)
AKITA - KINGDOM OF BEAUTIFUL SAKE
Key points about Akita Prefecture (Sake Profile)
Clean & rich in sweetness
AKITA - KINGDOM OF BEAUTIFUL SAKE
Key points about Yamagata Prefecture (Geography)
YAMAGATA - GINJO KINGDOM
Wide variety of sake brewing rice used e.g. Dewasansan, Dewanosato, Yukimegami, Sakemirai
Key points about Yamagata Prefecture (History)
Mid Meiji Period – Kame-no-O was developed by Kameji Abe
Kame-no-O, Shinriki, and Aikoku were considered as the three greatest new rice strains at the time
GI Yamagata – 2016, first prefectural GI
YAMAGATA - GINJO KINGDOM
