Chapter 3

_____ prefecture is located in NW Tohoku region (northeast region of Japan), bordered by the Ou Mountain Range that runs north to south on its eastern flank. 5th largest prefecture overall production of sake in 2014. Majority of rice varieties grown are _____-sake-komachi, producing sake with refined sweetness and umami. History of mining/manual labor.

Akita

Yamagata prefecture is located directly south of Akita prefecture, and is known as "Ginjo Kingdom." Kame-no-o shuzo-kotekimai was discovered here in late 1800s by Kameji Abe of Amarume of NW Yamagata, which is cold-weather-resistant and has a high yield. Its most popular rice variety __________ was developed in 1985 became the 5th most produced variety after Omachi, even though it is a sake rice variety grown only in Yamagata. __________ - the "33" refers to use of "Oryzae Yamagata" koji and prefectural Yamagata yeast. Aramasa Brewery!

Dewasansan

Fukushima prefecture is located south of Yamagata and Miyagi prefectures, and has won gold prizes in sake-making for 4 years running between 2012 and 2015, crediting mostly to young brewers. A region lies in between the Abukama and Ou Mountain Ranges called Nakadori, with Aizu region west of the Ou Mountain Range extending to the Echigo Mountains at the western end - Aizu produces some of the most sought-after sakes in Fukushima. ______________ is the most common variety produced. Most sakes from this prefecture have a sweet flavor with high quality.

Gohyakumangoku

Hiroshima prefecture aided in the popularization of the high heat saccharification method, which was used as shubo for many ginjo-shu produced in this prefecture. Seasonal winds blocked by Chugoku Mountains in the north and Shikoku Mountains in the south - climate/temperature remains consistent year-round. Three major strains of shuzo-kotekimai in Hiroshima: ______-type, Omachi, and Yamada-Nishiki. ______ Nishiki No. 1 was the most produced rice variety in 2014, which produces a relatively crisp and light sake.

Hattan

Tamba Toji is located in _____ prefecture

Hyogo

_____ prefecture is #1 in sake production. Kan-zukuri (brewing in winter) and kimoto-kei styles popularized here, it is also the birthplace of Yamada Nishiki, and home to Miyamizu (harder, more masculine water - otoko-zake). Tamba Toji also has its home in this prefecture. 80% of the land is mountainous/hilly. 69 breweries exist in this prefecture, with 71% of national production of Yamada Nishiki sake made here. _____ is primarily dry with body, which is characteristic of kimoto-kei mashing using the hard water of Nada. Classic sake, with French cuisine pairings - goes well with dairy products, meats, sauces, and other rich foods.

Hyogo

________ prefecture produced Kagano Kikuzake, which was made from melted snow of Mt. Haku. Home to Kyokai kobo no. 14 since 1994, called Kanazawa yeast, named after Ishikawa's capital. Located NW of Nagano prefecture. Produces mostly Gohyakumangoku shuzo-kotekimai. First prefecture to develop a yamahai-ginjo sake-making style, and have been famous for producing koshu over the last 50 years.

Ishikawa

Kyoto prefecture has a long history of sake-making, dating back to Heian period when sake was made within the Imperial Court. In 9th century, "sake-no tsukasa" was established in the Imperial Court to oversee sake-brewing operation, and records exist in their meticulous brewing methods in Engishiki book. Koji guild that manufactured and sold koji back in the Muromachi period. Ranks 2nd in sake production after Hyogo, with over 80% of its production futsu-shu over 44 breweries in the prefecture. The Kyoto-produced ____ rice variety is the most popular variety produced, though a good deal of its rice is imported from other prefectures. Most sake produced in Kyoto is from Fushimi, which is widely known for its Gokosui - aromatic shrine water - which is considered relatively soft and feminine (onna-zake).

Iwai

Nanbu Toji is located in _____ prefecture

Iwate

______ prefecture is located directly southeast of Akita prefecture and directly east of Yamagata prefecture. Self-proclaimed "land of Junmai-shu," with 100% prefecturally-produced Sasa Nishiki table rice variety used for junmai-shu-making. Ou Mountain Range to the west; to the south, Abukama Mountains. Kurano-hana and Miyama Nishiki make up the majority of the shuzokotekimai produced by this prefecture. Sake produced in this prefecture is characteristically clear and dry.

Miyagi

______ prefecture, ranking at No. 6 in 2014 for production of specialty-designated sake has the highest ratio of specialty sake compared to other types produced (e.g. junmai-shu, honjozo-shu).

Miyagi

Nagano prefecture is located in the middle of the main island of Japan and does not border any water. ______ _______ is the most popular rice variety of Nagano, and was developed in this prefecture (region previously called Shinshu) in 1978 by using gamma rays on Takane Nishiki - as a result, line breeding was carried out to propagate this new variety, which is well-suited for cold regions and has a crisp quaklity. This variety is currently the third most popular rice variety produced after Yamada Nishiki and Gohyakumangoku. Wide, colorful range of jizake in the region. Since there were originally no local Toji in Nagano, they hired Echigo and Hiroshima Tojis to help with sake production. Ginjo-shu boom of the late 80s prompted new "Alps Yeast" to be developed in Nagano, with produced large amounts of ethyl caproate, the primary element of ginjo-shu fragrance (apple-like aroma).

Miyama Nishiki

Echigo Toji is located in _____ prefecture

Niigata

_______ prefecture is home to the famous tanrei-shu - tanrei-karakuchi (light body and dry) became so popular it became a synonym for delicious sake made by using Gohyakumangoku. Was the driving force behind the "ginjo-boom" of the past few decades. Home to Echigo Toji. Gohyakumangoku doesn't readily dissolve in water, which helps to produce light and delicate sake consistent with reputation of tanrei-karakuchi. Also produced Koshitanrei rice variety, which is a cross between Yamada Nishiki and Gohyakumangoku to try and blend the beneficial characteristics of both varieties - lends to more mellow-flavored daiginjo-shu. Lies southwest of Yamagata prefecture. This region also has the heaviest snowfall in winter of all of Japan, and also has the most breweries of any prefecture in Japan (91).

Niigata