Ginjo sake brewing is familiar enough, but what about those folks out on the Sanin coast? Some claim they’re doing it a little differently, but Jim and Andy aren’t so sure. Is it the koji? The yeast? The climate? Come and let’s see what’s going on in the shadows.
Kampai!
Vocab:
Ajigin 味吟 - A flavor-focused ginjo sake.
Chūgoku 中国 - A region of western Japan including Hiroshima, Okayama, Tottori, Shimane, and Yamaguchi prefectures.
Hanagin はな吟 - An aroma-focused ginjo sake.
San’in 山陰 - The part of the Chugoku region that stands to the north/west of the Chugoku Mountains along the Sea of Japan coast. Mostly associated with Tottori and Shimane Prefectures.
Sanyō 山陽 - The coastal area of the CHugoku Region along the Sea of Japan, south/east of the Chugoku mountains.
Sōhaze 総はぜ - A koji growth pattern with the filaments covering the whole surface of the rice grains.
Tsukihaze 突きはぜ - A koji growth pattern with filaments speckling the surface, with filaments sticking deep inside the rice grain.
Recommendations:
Andy - Tenon Mukkyu Sake
Jim - Chiyomusubi Goriki 60 Junmai Ginjo
Don’t forget to support us on Patreon at https://www.patreon.com/SakeDeepDive
Also, check out Andy’s websites at: https://www.originsake.com/ and https://www.originsaketours.com
Find Jim at his website www.JimRion.com, where he doesn’t talk about sake at all.
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