Wine Meow Watch News 2021/04/14

GI registration progress of Japanese sake

GI Saga: The Saga Prefectural Brewery Group filed an application on 4/1, and the National Tax Agency will publicly solicit opinions until 5/11, which can be approved within six months at the earliest.

Original news: Saga's sake "geographical representation" applies for national tax protection

GI Hagi (GI HAGI): On 4/12, all 39 inscribed handles of 6 sake breweries in the Hagi and Abu areas of Yamaguchi Prefecture passed the inspection, and they can be sold in stores with the logo of GI Hagi in the future. The characteristics of Japanese sake in this area: ふくよかで top grade なzhi みと cool や か な sour taste を main body と し, アルコール sense のふくよかで top grade なzhi みと cool や か な sour taste を main body と し, アルコール sense of cut れの good さ も つ と さ れ て い る.

Original news: [Yamaguchi] Haji・Abu area の Japanese sake が area ブランド「GI Haji」としてRegistration

A replica of the sake from the Edo period "Nanbu Domain, Re-engraved Sake Business"

Located in Yono-cho, Iwate Prefecture for 243 years, Nishi-Ono Store has been brewing and selling Japanese sake "Kunimitsu Masamune" for nearly 180 years from the late Edo to the early Showa period. Last year, I found the liquor brewing method book at the time in the company, so Ms. Launched "Nanbu Domain: Re-engraved Sake Brewery", and cooperated with a farmhouse and Nido City's sake brewing company "Nanbu Bijin" to reproduce Japanese sake from the Edo period according to the recorded production method. 2021/4/7 Begins brewing operations in Nanbumeiren. It is expected that the sake will be pressed at the end of this month and will be launched in June under the brand name "Guoguang Zhengzong".

This project started with the cultivation of sake rice in 2020. The rice field of Mr. Shigeyoshi Kobayashi, a farmer in Towada City, was cultivated by natural cultivation method of the variety " Kano no O ", which was born in the Meiji period. This time, the brewed version of Guoguang Zhengzong used 400 kg of polished rice. The ratio of rice, water and koji recorded in ancient documents is very different from the current brewing method, mainly because the proportion of water is low, in order to prevent corruption. All temperature management is carried out by hand, and the mash is fermented in wooden barrels. In the future, Mr. Kobayashi plans to cultivate the rice variety "Toyo (ぶんご)", which was grown in the Edo period, in order to bring the raw materials closer to the varieties at that time.

There are many images of ancient documents obtained in NHK news videos. After seeing the color of the paper, the words "Wine Brewing Method Book", and the neatly written Chinese character format, Jiu Miao's biggest question is: Isn't this just showing that there is a template that can be copied? Use it as a keyword to search for the Library of Congress's digital collection database. It is really there. It is compiled by Shunping Yu and published by Liguangtang in mid-December 1887 (Meiji 17). There is format! It is part of the brewery business people's testimonials. The Nishi-Ono store’s brewing period also passed this time, and it is natural to record their own brewing recipes in a standard format.
During the Meiji period, there were also other people who wrote a book on the hearts and minds of sake brewers. After a little browsing, Shuniao felt that Shunping Yu's version was the easiest to read. If it is an ancient document from the Edo period, the content will look like cursive script, and probably only a color copy can be used for an interview with a reporter.
It is estimated that there will be 800 bottles of 720ml in this batch of wine. Can this amount be filled after the wine is pressed and blended? I really want to know.

Original news: NHK , Iwate Broadcasting , Iwate Daily News , Tohoku

Tokushima Prefecture's New LED Dream Yeast

Prefectural Industrial Technology Senta irradiated the existing LED dream yeast with ultraviolet LEDs, extracted 2,237 strains with partial decomposing enzymes, and selected 2 strains with a high probability of practical use after fermentation tests, brewing tests, etc., and provided them to the prefecture. The brewers will conduct trial brewing in fiscal 2021, collect brewing materials such as temperature management and water volume, analyze the components of the brew, and check whether there are any problems with the brewing properties.

Among the 2 yeast strains selected, one strain maintains the same apple scent and refreshing taste as LED dream yeast, while reducing the ingredients restricted in countries such as Canada to about 1/100; the other strain is characterized by It produces junmai sake with a banana-like aroma and is suitable for brewing and enjoying with cooking.

LED dream yeast is a yeast obtained by irradiating existing sake yeast with light from ultraviolet LEDs. There are 3 different types of fermenting power and acidity. After the Industrial Technology Center became practical in 2015, 10 sake breweries in the prefecture are currently using them. However, some of the substances produced by yeast exceed the limits set by food safety regulations in some countries. On the other hand, in order to expand the consumer group, we also want yeast that can produce different aromas. Therefore, in 2019, we started to develop new yeast.

Original news: 2 kinds of selection of new yeast for sake