す。あともう少しガンバレば・・・、ガンバリます。
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Very Special One Pattern2012-05-12T08:20:31Z2011-12-22 08:17:07+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.47822884
２０１１年も終わりに近づきました。日本酒の酒蔵にとっては、この１２月が出荷の
逆に楽しみが膨らみ、そして広がるのだと思います。
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Why Fruity Aroma of Sake from Rice?2012-05-12T08:20:31Z2011-12-01 17:27:28+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.47035772
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.
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Brewing Process2012-05-12T08:20:31Z2011-11-30 08:39:28+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.46995273
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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What is Sake?2012-05-12T08:20:31Z2011-11-26 09:27:32+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.46870089
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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Niigata Sake Characteristics2012-05-12T08:20:31Z2011-11-19 08:21:55+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.46665307
"Clean-smooth- gracious" Niigata Sake
appreciated by sake lovers.
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Sake Brewing2012-05-12T08:20:31Z2011-11-18 08:53:24+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.46630280
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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Koshitanrei2012-05-12T08:20:31Z2011-11-15 08:55:19+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.46542342
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."
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Gohyakumangoku2012-05-12T08:20:31Z2011-11-14 08:42:46+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.46512842
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,
varieties.
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Sake Rice2012-05-12T08:20:31Z2011-11-12 17:13:00+09:00tag:blog.so-net.ne.jp,2012:nechiotokoyama.46468946 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