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Topic: Toji (brewmaster)

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	Toji - Wikipedia, the free encyclopedia
		Toji (東寺; とうじ) is a Buddhist temple of the Shingon sect in Kyoto, Japan.
		The pagoda of Toji stands 57 m high, and is the tallest wooden tower in Japan.
		Recognizing the historical and spiritual significance of Toji, UNESCO designated it, along with several other treasures in Kyoto Prefecture, as a World Heritage Site.
	en.wikipedia.org /wiki/Toji (195 words)

	Sake-Drenched Postcards - Keeping the Tradition: Brewing Koshigoi Yoshino Sake
		A sip of Koshigoi's daiginjo (a generic name which signifies the top grade in sake parlance) gives a rich, deep flavor, possessing a lingering bite that is absent of the synthetic aftertaste that might accompany lower grades of sake made from less desirable rice and water.
		Over the course of the winter, the toji and his trusted workers sleep and eat in cramped quarters with few amenities just outside the doors to the brewery.
		During important parts of the brewing process, sleep is a luxury as continual monitoring of such vital characteristics as temperature and alcohol content of the sake are necessary.
	www.bigempire.com /sake/sake.html (1892 words)

	Toji -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-09-18)
		For the (Japanese alcoholic beverage made from fermented rice; usually served hot) sake (Japanese rice wine) brewmaster, see (Click link for more info and facts about Toji (brewmaster)) Toji (brewmaster).
		Its principal image is of (Click link for more info and facts about Yakushi) Yakushi Nyorai, the (The natural process by which the body repairs itself) healing (Founder of Buddhism; worshipped as a god (c 563-483 BC)) Buddha.
		The (An Asian temple; usually a pyramidal tower with an upward curving roof) pagoda of Toji stands 57 m high, and is the tallest (The hard fibrous lignified substance under the bark of trees) wooden tower in Japan.
	www.absoluteastronomy.com /encyclopedia/T/To/Toji.htm (257 words)

	How Sake is Made
		Koji is a yellow mold (also known as Aspergillum oryaze) that is grown very carefully by the brewmaster (toji) in a dark place.
		The yeast most commonly used is known as Saccaromyces cerevisiae, but the experienced toji often experiment with other types of yeast.
		The type of water used ranges from mountain spring water to desalinated water from the ocean – the important factor in both is mineral content, and of course water that has not had chemicals like fluoride added is essential.
	www.asianartmall.com /howsakeismade.htm (634 words)

	FFWD Weekly - March 7, 2002
		Starting with the best quality sake rice, the talented Toji (brewmaster) begins the arduous task of producing fine sake.
		The mash is moved to a larger fermenting tank where more rice, Koji and water are added.
		Pressing follows, and this stage again requires much skill and experience from the Toji – the timing is crucial and there are several options for pressing out the clear juice.
	www.ffwdweekly.com /Issues/2002/0307/booze.htm (742 words)

	Sake World Newsletter Archives 2003
		That is what great toji do: make sake with consistent quality year in and year out, regardless of the conditions of each changing brewing season.
		All in all, this year's contest sake lived up to expectations for the high level of skill and focus that has come to be demanded of today's masterful toji.
		Not to be forgotten are people like Koichiro Aihara, the current toji (brewmaster) at a tiny kura in Kochi brewing a popular sake called Bijobu.
	www.sake-world.com /html/sw-2003_5.html (3773 words)

	[No title] (Site not responding. Last check: 2007-09-18)
		Though ready for a horde of ninja to jump out of the shadows, he was fully expecting to find the toji slumbering on her futon.
		Instead, what he saw chilled him to the bone: Mieko was standing on the other side of the room, in between two smoldering braziers.
		Kyoji contemplated the question for a minute before answering, "Come to think of it, the brewmaster, Mieko-toji, seems to be very taken with Tsumago-san, but he doesn't seem to notice."
	www.thehumanproject.org /yaf/default.aspx?g=profile&u=1 (3043 words)

	Takara
		Yes, controlling the complex Sake brewing process requires intuition as well as knowledge of special techniques.
		For this reason, every sake maker has its own brewery master known as a Toji.
		The brewmaster checks the Moromi during the final fermentation stage
	www.takarasake.com /sakeFact/sakeFAQ.htm (828 words)

	Wine X Magazine
		Traditionally, Japan's brewmasters, or toji, were rice farmers who worked in sake breweries during the cold winter months.
		Even with today's modern machinery, the judgment of the brewmaster is crucial to making good sake.
		At every stage of the brewing process, the toji must monitor and adjust the factors that influence the finished quality -- water content of the steamed rice, the spread of yeast over the grains, alcohol content of the mash, acidity levels, brewing time and temperature.
	www.winexmagazine.com /2point2/sake.htm (1853 words)

	:: Metropolis Tokyo :: INTERNATIONAL DINING - A matter of taste (Site not responding. Last check: 2007-09-18)
		And, so, each summer, most commonly just after the rainy season, the toji (master brewer) would travel back to the kura to confirm that the past winter's labors had not been in vain.
		In front of a gathering of insiders, a small amount of sake would be drawn from the bottom of each tank in a formal, stylized manner.
		Still, hatsu-nomikiri takes place, with the toji and owner being joined by perhaps a few important sake dealers, as well as a couple of sensei from the prefecture, Ministry of Taxation or other body.
	metropolis.japantoday.com /tokyo/recent/dining.asp (3030 words)

	About Mukune, Daimon Shuzo & Sakahan.com - ENGLISH PAGE
		At Sakahan, he was groomed by Kazuyuki Kita, our former toji.
		When Kazuyuki retired in 2000 (after serving 40 years as a toji), Yokomichi assumed the post.
		Harper's title at Sakahan is Brewmaster and Production Manager.
	www.mukune.com /about (802 words)

	Audrey / Asian Women's Magazine - Living
		Its only ingredients are large-grained rice, water, koji (a mold created by soaking the rice) and yeast.
		It takes a little more than a month to produce sake in a brewing process, overseen by a toji or brewmaster, that is similar to that of beer.
		A recent article from the Chicago Tribune notes that the process “initially involved the help of imperial court virgins, who chewed the rice and spit it into a barrel; their saliva started the fermentation process that is now, thank God, initiated by the koji.”
	www.audreymagazine.com /Aug2003/Living01_4.asp (183 words)

	New Page 1 (Site not responding. Last check: 2007-09-18)
		I was exceptionally lucky to be able to tour the 400 year old Kumenoi Sake Brewery in Matsuyama, where a wonderful family and Toji (brewmaster) showed me the Sake brewing process.
		While my expertise in Sake brewing is still minimal there are web resources to provide a more accurate description than is offered here.
		The master Toji and his tools, 3rd generation to work at this facility
	www.ericinjapan.com /jpn_sake.htm (210 words)

	Check out the Picks from our Staff (Site not responding. Last check: 2007-09-18)
		Located 2 hours outside of Osaka, the Suwa Izumi kura was founded in 1859.
		Crediting the pure mountain water, cold winters (most sake is made only in winter), and highly polished rice, the head toji (brewmaster) was named "Famous Craftsman of this Generation." Star-Filled Sky has a soft, honey-laced nose with just a tad of fruitiness.
		Dry overall, but with a sweet element easing in on the finish.
	www.bustersliquors.com /picks_release.asp?rsPickDate=3/2/2005&rsStaffName=Angela (574 words)

	The James Beard Foundation Events: June 2005
		In recent years, sake has developed even more widespread appeal, becoming increasingly sought after by in-the-know food lovers around the world.
		One of the biggest changes in sake culture is the increase in female toji (sake brewmasters).
		Joining us from Japan is one of these pioneers, Kahori Igarashi, who turns rice into sake for her family’s sake company, Tenranzan, just northeast of Tokyo.
	www.jamesbeard.org /events/2005/06/011.shtml (462 words)

	Wine Lovers' Page/Randy's World
		According to Griffith Frost, CEO and toji (brewmaster) of SakeOne located in Forest Grove, Oregon, it is not the sickly sweet, warm stuff typically dispensed out of sake machines in Japanese restaurants in and out of Japan.
		According to Frost, "the fine qualities of premium sake is destroyed when it is heated...
		To contact Randy Caparoso, write him at randycaparoso@earthlink.net.
	www.wineloverspage.com /randysworld/sake.shtml (941 words)

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