]]>2011-12-06T08:51:52+09:00Why Fruity Aroma of Sake from Rice?
http://nechiotokoyama.blog.so-net.ne.jp/2011-12-01
December 1. 2011 Thursday A fruity aroma can be noted from sake brewed with rice, particularly "Ginjo," "Junmaiginjo," a specific class sake. Since the addition of flavoring agents is prohibited, the fruity aroma note is not from any additive. When "Ginjo," "Junmaiginjo," is analyzed, organic esters like isoamyl acetic acid or capronic acid ester are detected. These compounds are aroma substances often found in fruits like bananas or pears. Why is a fruity aroma noted in sake though rice is a major ingredient of sake and no fruit is used? Where does it come from? Current research has revealed yeast forms aroma compounds from amino acids or fatty acids in fermentation. The low-temperature, long-duration fermentation is characteristic for brewing "Ginjo," "Junmaiginjo," with highly polished rice. It is scientifically proven that the "Ginjo," "Junmaiginjo," fermentation conditions are the basis for aroma formation by sake yeast. "Master Sake Brewers," or "Toji," know from experience how to produce sake wit..]]>農村だより2011根知男山2011-12-01T17:27:28+09:00
A fruity aroma can be noted from sake brewed with
rice, particularly "Ginjo," "Junmaiginjo," a specific
class sake. Since the addition of flavoring agents
is prohibited, the fruity aroma note is not from any
additive. When "Ginjo," "Junmaiginjo," is analyzed,
organic esters like isoamyl acetic acid or capronic
acid ester are detected. These compounds are
aroma substances often found in fruits like bananas
or pears. Why is a fruity aroma noted in sake though
rice is a major ingredient of sake and no fruit is used?
the diversification or characterization of sake with
a unique aroma profile.
]]>Brewing Process
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-30
November 30, Wednesday 2011 In order to brew good sake without foreign taste, protein, lipid or minerals on the outer layer of brown rice must be removed in polishing. Polished white rice is soaked to absorb water, and then cooked to steamed rice. A part of steamed rice is used for "Koji" fungal preparation, which is mixed again with steamed rice, water and yeast to make the mother yeast starter. Then the steamed rice, "Koji" preparation and mother yeast starter are mixed in water to make "Fermenting-Mash," or "Moromi," where fermentation starts. All these ingredients are not put in a tank at once, but in three steps. This is an innovation called three-step brewing developed through experience for a good start and proceeding of fermentation. When alcohol content in the fermenting-mash reaches about 18 percent to 20 percent, fermentation ceases because of suppression of this high alcohol content on yeast function. The fermenting-mash is then separated by pressing into young sake and sake lees (residue) or "..]]>農村だより2011根知男山2011-11-30T08:39:28+09:00
In order to brew good sake without foreign taste, protein,
lipid or minerals on the outer layer of brown rice must be
removed in polishing. Polished white rice is soaked to
absorb water, and then cooked to steamed rice. A part
of steamed rice is used for "Koji" fungal preparation,
which is mixed again with steamed rice, water and yeast
to make the mother yeast starter. Then the steamed
rice, "Koji" preparation and mother yeast starter are mixed
in water to make "Fermenting-Mash," or "Moromi," where
fermentation starts. All these ingredients are not put in a
tank at once, but in three steps. This is an innovation
called three-step brewing developed through experience
for a good start and proceeding of fermentation. When
alcohol content in the fermenting-mash reaches about
18 percent to 20 percent, fermentation ceases because
of suppression of this high alcohol content on yeast
function. The fermenting-mash is then separated by
pressing into young sake and sake lees (residue) or
"Sakekasu." The young sake is placed in a tank for
clarification through sedimentation. Clear sake in
supernatant is racked, which is further subjected to
filtration and/or adjustment. It is then heat-treated
for pasteurization. Sake is often stored or aged for
several months or longer, which may occasionally be
conditioned with water and then bottled for shipping.
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]]>2011-11-30T08:39:28+09:00What is Sake?
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-26
November 26. 2011 Saturday Sake is mysterious alcoholic beverage from the country of rice, Japan ---a place familiar because of its industrial products but less so products based on its culture. Sake was introduced to foreigners when Japan opened up to Western civilization in the late 19th century. Sake practically became a more familiar alcoholic beverage along with Japanese food for ordinary foreigers after World War II in 1945. Nowadays Japanese food is being integrated into Western diets for its exotic taste and healthy nature. Sake is a must for authenticity of Japanese "food culture" all over the would. Sake is a naturally brewed alcoholic beverage like beer or wine but is made from rice. Sake is often called rice wine because of its similarity to wine in terms of appearance and character. Its origins go back thousands of years. Sake has undergone many innovations and the current style of sake brewing started around a thousand years ago. This brewing process is unique because rice must be converted t..]]>農村だより2011根知男山2011-11-26T09:27:32+09:00
Sake is mysterious alcoholic beverage from the country
of rice, Japan ---a place familiar because of its industrial
products but less so products based on its culture. Sake
was introduced to foreigners when Japan opened up to
Western civilization in the late 19th century. Sake practically
became a more familiar alcoholic beverage along with
while beer and wine have strong, representative profiles
such as bitterness and fruity flavor-acid taste, respectively.
Sake can be consumed warm or cold and straight, or with
diversified foods because of its character. This is how sake
has contributed to the delicate Japanese food culture that
has been nurtured in an affluent nature with four distinct
seasons and by people with sophisticated taste buds.
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]]>2011-11-26T09:27:32+09:00Niigata Sake Characteristics
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-19
November 19, 2011 Saturday "Clean-smooth- gracious" Niigata Sake A majority of sake tasted sweet until about thirty years ago. It was so- called rich-bodied, thick sake giving great satisfaction to sake drinkers at that time. As dietary life has become affluent and diversified, however, people tend to choose sake for pairing with food. In order to cope with the change in consumer taste, the Niigata sake industry tried to identify new sake characteristics. It has found that sake with a clean aftertaste, so-called " 'clean-smooth-gracious' Sake" synergistically enhances the savory taste of food in pairing. It has also learned that climate, rice and water in Niigata perfect brewing such a sake. It has concluded that sake brewed with favorable condition such as a winter climate, a major sake rice vari- ety like "Gohyakumangoku" and soft water has an objective, "clean- smooth-gracious" taste. Thus Niigata sake is characterized by "clean- smooth-gracious" taste, and without any foreign, objectionable off-taste. I..]]>農村だより2011根知男山2011-11-19T08:21:55+09:00
"Clean-smooth- gracious" Niigata Sake
appreciated by sake lovers.
]]>Sake Brewing
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-18
November 18, 2011 Friday Soft Water in Niigata Water dissolves various substances. Water can be classified by the degree of hardness that is measured by the amount of minerals dissolved, particulary calcium and magnesium. Water with a higher hardness degree or higher mineral content is called hard water while water with a lower hardness or lower mineral content is soft water. Minerals in water exist as ions like calcium ions or magnesium ions through electrolytic dissociation. Rain or snow is the downfall cluster of evaporated moisture from the ground, which contains nothing but water (H2O) in the begining. Rain and snow once fallen on or underground dissolves various substances. When abundant amounts of calcium or magnesium are present in some stratum or ground layer, rain or melted snow water dissolves minerals in passing through such a place or staying in such a place. For example, river water or groundwater in limestone stratum becomes hard water since limestone stratum contains plenty of calcium. On ..]]>農村だより2011根知男山2011-11-18T08:53:24+09:00
Soft Water in Niigata
Water dissolves various substances. Water can be classified
by the degree of hardness that is measured by the amount of
minerals dissolved, particulary calcium and magnesium. Water
with a higher hardness degree or higher mineral content is
called hard water while water with a lower hardness or lower
mineral content is soft water. Minerals in water exist as ions
like calcium ions or magnesium ions through electrolytic
dissociation.
Rain or snow is the downfall cluster of evaporated moisture
from the ground, which contains nothing but water (H2O) in
the begining. Rain and snow once fallen on or underground
dissolves various substances. When abundant amounts of
calcium or magnesium are present in some stratum or
ground layer, rain or melted snow water dissolves minerals
in passing through such a place or staying in such a place.
For example, river water or groundwater in limestone stratum
becomes hard water since limestone stratum contains plenty
of calcium. On the other hand, brook water or spring water
near the top of hills may be low in minerals. Since some
calcium or magnesium exists in most stratum, underground
water contains ions of calcium and magnesium to some
extent. The longer underground water stays or flows, the
higher its degree of hardness becomes. Most regions in
Japan have relatively high rainfall but most water does not
stay long in a river or on the ground due to short river lengths
and steep grades. There is high rainfall in areas along the
Sea of Japan like Niigata, river or groundwater in this area
tends to have a low hardness. Niigata does not have much
stratum with high calcium or magnesium except for limited
areas. Since river or underground water has low ion content
of calcium or magnesium, which constitutes soft water.
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]]>2011-11-18T08:53:24+09:00Koshitanrei
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-15
15 November 2011 Tuesday Sake rice variety "Koshitanrei" It was successfully cross-bred variety between "yamadanishiki" (female) and "Gohyakumangoku" (male) in cooperation with the Niigata Prefecture Agriculture Research Institute, the Niigata Prefectural Sake Research Institute and the Niigata Sake Brewers Association through a 15-year breeding project. It was named by then Niigata Prefecture Gov. Ikuo Hirayama in 2004. It has met the objectives of developing a drastic, new variety suitable for growing in Niigata and readily brewing a specific class sake, "Daiginjo." It has also satisfied other objectives for further expanding demand for Niigata sake rice with 100 percent use of Niigata sake rice and stabilizing the solid foundation of the Niigata sake heartland. Use of this new variety started in the 2006 sake brewing season. This sake rice variety has characteristics of less kernel crack-down in polishing, good steamed rice preperation due to higher water absorption, anticipated good dissolving in ferm..]]>農村だより2011根知男山2011-11-15T08:55:19+09:00
Sake rice variety "Koshitanrei"
It was successfully cross-bred variety between "yamadanishiki"
(female) and "Gohyakumangoku" (male) in cooperation with the
Niigata Prefecture Agriculture Research Institute, the Niigata
Prefectural Sake Research Institute and the Niigata Sake Brewers
by then Niigata Prefecture Gov. Ikuo Hirayama in 2004. It has
met the objectives of developing a drastic, new variety suitable
for growing in Niigata and readily brewing a specific class sake,
"Daiginjo." It has also satisfied other objectives for further
expanding demand for Niigata sake rice with 100 percent use
of Niigata sake rice and stabilizing the solidfoundation of the
Niigata sake heartland.
Use of this new variety started in the 2006 sake brewing
season. This sake rice variety has characteristics of less
kernel crack-down in polishing, good steamed rice preperation
due to higher water absorption, anticipated good dissolving
in fermentation-mashing, clean aftertaste due to less protein
content, and producing an entirely rich-bodied sake taste.
A test brew with this variety was well appreciated for
representing the characters of "clean aftertaste" of
"Gohyakumangoku" and "rich body" of "Yamadanishiki."
Thus diversification of Niigata sake is anticipated through
the availability of this variety. The Niigata Sake Brewers
Association proudly presents this sake rice variety as
a premium sake rice along with "Gohyakumangoku."
]]>Gohyakumangoku
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-14-1
14 November 2011 Monday Sake rice variety "Gohyakumangoku" This variety was developed at the Niigata Agriculture Research Institute in 1957. It is one of the sake rice varieties representing Niigata today. It was named after a bumper crop of more than 5 million "Koku" ( a Japanese volume unit, equivalent to 180 liters ) in that year. It was disignated as a premium variety to encourage it to be grown and brewed in 1973. This variety has unique, superior characteristics such as easy "Koji" preparing and adequate dissolving in the fermenting-mash, or "Moromi." It yields sake with a not heavy, refreshing, clean and smooth character, and a mellow taste even in dry sake. Since 1975, a table rice variety "Koshihikari" has gained great popularity among consumers as well as its farmers. As a result, farmers have lost interest in a premium sake rice variety "Gohyakumangoku," causing concerns in the sake industry over stable supplies of sake rice. Then the Niigata Sake Brewers Association tried to assure sake rice ..]]>農村だより2011根知男山2011-11-14T08:42:46+09:00
Sake rice variety "Gohyakumangoku"
This variety was developed at the Niigata Agriculture Research Institute
in 1957. It is one of the sake rice varieties representing Niigata today.
It was namedafter a bumper crop of more than 5 million "Koku" ( a
Japanese volume unit, equivalent to 180 liters ) in thatyear. It was
disignated as a premium variety to encourage it to be grown and brewed
in 1973. This variety has unique, superior characteristics such as easy
"Koji" preparing and adequate dissolving in the fermenting-mash, or
"Moromi." It yields sake with a not heavy, refreshing, clean and
smooth character, and a mellow taste even in dry sake.
Since 1975, a table rice variety "Koshihikari" has gained great popularity
among consumers as well as its farmers. As a result, farmers have lost
interest in a premium sake rice variety "Gohyakumangoku," causing
concerns in the sake industry over stable supplies of sake rice. Then
the Niigata Sake Brewers Association tried to assure sake rice supply
by agglomerating farmlands or providing subsidies secure supplies in
cooperation with the National Federation of Agricultural Cooperative
Associations. This variety is ranked the No.1 sake rice with more than
90 percent of sake rice planting in Niigata. It is also grown in other
areas such as Fukui, Toyama, Hyogo and Ishikawa prefectures,
representing the major sake rice along with another sake rice variety,
]]>2011-11-14T08:42:46+09:00Sake Rice Varieties
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-14
14 November 2011 Monday Niigata is famous nationwide for tasty table rice and is the land for growing sake rice as well because environmental conditions are favorable for farming rice for both uses. The Niigata Agriculture Research Institute and the Niigata Prefectural Sake Research Institute have been intensively working together to develop new sake rice varieties since before World War II, yielding dozens of good new varieties.]]>農村だより2011根知男山2011-11-14T08:07:20+09:00Monday
Niigata is famous nationwide for tasty table rice and is the land for
growing sake rice as well because environmental conditions are
favorable for farming rice for both uses. The Niigata Agriculture
Research Institute and the Niigata Prefectural Sake Research
Institute have been intensively working together to develop new sake
varieties.
]]>Sake Rice
http://nechiotokoyama.blog.so-net.ne.jp/2011-11-12
12,11,2011 Saturday There are approximately 300 rice varieties cultivated throughout Japan. Sake is made mostly from such domestic rice. Brown rice, which is called "Sake Brewing Suitable Rice" or simply "Sake Rice," according to the Japanese Agriculture Commodity Standard, has characteristics to suit sake brewing. Most sake rice has a larger grain size than table rice, with a 1000-grain weight of more than 26 grams and a milky, non-transparent grain central portion of starch. Sake rice is suitable for sake brewing because it is easier to prepare the saccharification enzyme "Koji," dissolve in fermenting-mash and achieve wellbalanced fermenting. "Gohyakumangoku" and "Yamadanishiki" are among sake rice varieties. In addition to the current ones, new varieties have been developed or old sake rice varieties have been resumed. It can be said the more sake rice varieties, the more diversfied sake taste. Sake rice is farmed and supplied separately from table rice. Sake brown rice is graded into five classes such..]]>農村だより2011根知男山2011-11-12T17:13:00+09:00 There are approximately 300 rice varieties cultivated throughout
Japan. Sake is made mostly from such domestic rice. Brown rice,
which is called "Sake Brewing Suitable Rice" or simply "Sake Rice,"
according to the Japanese Agriculture Commodity Standard, has
characteristics to suit sake brewing. Most sake rice has a larger
grain size than table rice, with a 1000-grain weight of more than 26
grams and a milky, non-transparent grain central portion of starch.
Sake rice is suitable for sake brewing because it is easier to prepare
the saccharification enzyme "Koji," dissolve in fermenting-mash and
achieve wellbalanced fermenting.
"Gohyakumangoku" and "Yamadanishiki" are among sake rice
varieties. In addition to the current ones, new varieties have been
developed or old sake rice varieties have been resumed. It can be
said the more sake rice varieties, the more diversfied sake taste.
Sake rice is farmed and supplied separately from table rice. Sake
brown rice is graded into five classes such as "Super Superior,"
"Superior," "The First Grade," The Second Grade," and "The Third
Grade." Inspection for grading sake rice is much stricter than for
table rice. For example, the "Third Grade" of sake rice is equivalent
to the "First Grade" of table rice. Accoding to the Standards for
Brewing Quality & Labeling, only brown rice with grades higher than
The Third Grade by the Agricutural Commodity Testing is used for
]]>2011-11-08T08:53:23+09:00Water
http://nechiotokoyama.blog.so-net.ne.jp/2011-10-28
１０月２８日金曜日午後 1.Crispy Clean Underground Water Since water composes more than 80 percent of sake, it is another critical ingredient affecting sake quality. It is often said that different water sources create the distinctive tastes at different sake breweries. Hardness is an indicator of water quality. Hard water contains more minerals, whereas soft water has less. Snow is a major source of water, penetrating into the ground when melted and flowing underground or in rivers like the Shinano. Almost all of the water sources are soft water in Niigata, which is used mostly in sake brewing here. This water is also used for occasionally conditioning alcohol contents. 2.Keen Interest in Brewing Water at Sake Breweries Almost all sake breweries have their own water source such as a well or spring. Needless to say, the quality as well as the quantity of the water is a keen concern at each brewery. To make one portion of sake requires approximately 30 to 40 times the amount of water. A good water supply must be secured..]]>農村だより2011根知男山2011-10-28T17:13:45+09:00
1.Crispy Clean Underground Water
Since water composes more than 80 percent of sake, it is another
critical ingredient affecting sake quality. It is often said that different
water sources create the distinctive tastes at different sake breweries.
Hardness is an indicator of water quality. Hard water contains more
minerals, whereas soft water has less. Snow is a major source of
water, penetrating into the ground when melted and flowing underground
or in rivers like the Shinano. Almost all of the water sources are soft
water in Niigata, which is used mostly in sake brewing here. This
water is also used for occasionally conditioning alcohol contents.
2.Keen Interest in Brewing Water at Sake Breweries
Almost all sake breweries have their own water source such as a
well or spring. Needless to say, the quality as well as the quantity
of the water is a keen concern at each brewery. To make one portion
of sake requires approximately 30 to 40 times the amount of water.
A good water supply must be secured. Accordingly, every sake
brewery has taken every measure for maintaining good water
quality through the protection of water sources or environmental
conservation. At a 1993 general assembly meeting, the Niigata
Sake Brewers Association adopted a resolution called the
"Conservation of Sake Brewing Environment." The association
has showed keen interest in natural and water resource preservation
as a contribution to society as well as for its brewing water
needs. The Niigata Sake Study League, a group of sake brewing
technologists, also started a special water R&D project the same
year. The Niigata sake industry per se has paid serious attention
to water-resource preservation and water-quality improvement.
]]>Rice
http://nechiotokoyama.blog.so-net.ne.jp/2011-10-26
１０月２６日水曜日午後 1.Sake Rice A major ingredient of sake brewing is "Sake Brewing Suitable Rice" or simply "Sake Rice." It is a different kind of rice from table rice. There are many varieties of sake rice grown all around the country. Niigata sake is mostly brewed from rice grown in its own region. Much R&D effort, mostly under the auspices of the Niigata Agricultural Research Institute and the Niigata Prefectural Sake Research Institute, has been going into the development of new varieties. Sake rice varieties like "Gohyakumangoku" or "Koshitanrei" are among results of the projects. 2.Lushly Polished Rice Sake rice is generally larger in grain size than table rice, with a milky, white central portion of starch. All rice is polished or milled before use. Only the surface layer is polished in table rice while sake rice is polished to remove all substances like protein, which may bring about a foreign, objectionable taste. Generally speaking, a lower yield of polishing results in a higher quality of sake. The aver..]]>農村だより2011根知男山2011-10-26T16:21:20+09:00
1.Sake Rice
A major ingredient of sake brewing is "Sake Brewing Suitable Rice"
or simply "Sake Rice." It is a different kind of rice fromtable rice.
