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- High-grade Sake Produced in Villages
Japanese Sake : All Japan News,Inc
https://jp.bloguru.com/JapaneseSake_AllJapanNews
自己紹介
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
最新コメント
High-grade Sake Produced in Villages
In the Yuryaku Records of the “Kojiki” (Records of Ancient Matters), the villages listed include Takaichi of Wa, Karunoichi of Yamato, and Ekanoichi of Kawaschi.
Also, the “Nihonshoki” (the Chronicles of Japan) included descriptions about high-grade sake from Ekanoichi and Kibi, also consumed among commoners by the end of the 5th century.
According to records, “Sumizuke” is approximately 2.4 times the price of rice, while “Kozake” is 1.4 times the price of rice, and both “Nigorizake” and “Shirozake” were the same price as rice.
Also, sake breweries in Ukyo, Sakyo, Nanihatsu, and Yamazakinotsu were closed due to water damage in 806, when sake production and sales were prohibited.
Sake of the Imperial court
According to the “Ryounogige” (A Commentary on the Code of Discipline), sake produced in the Imperial court was brewed in a public office for sake production, restricted to 75 workers under the chief and 185 vendors in the Yamato-kawachi region.
Of the sake produced there, “Sumizake” is sake was produced by filtering fermentation-mash through a cloth, mainly served during official banquets in the Imperial court and as offering from high-ranking officials, while lower-ranking officials and laborers were served lower-grade sake such as “Nigorizake,” etc.
For example, if an administrative official overseeing a region is served 60 oz. of “Sumizake,” their attendants are served 18~24 oz. of “Nigorizake.”
市の旨酒（うまざけ）
「古事記」雄略紀には古代の市として、倭（わ）の高市（たかいち）・大和の軽市・河内の餌香市（えかいち）が現われました。
また「日本書紀」には餌香市の旨酒や吉備の旨酒の記述があり、5世紀末には当時の庶民も、市の旨酒を飲んだものと思われます。
記録によりますと、「浄酒（すみずけ）」は、米の約2.4倍の値で、「古酒（こざけ）」は1.4、「粉酒（こざけ：濁酒系の酒）」、「白酒（しろざけ）」は共に1.0倍の値とあります。
また、大同1年(806) には水害のため、右京・左京・難波津・山崎津の酒屋の甕を封じて、濁酒の製造、販売を禁止しました。
宮中の酒
「令義解（りょうぎのげ）」によれば宮中の酒造りは、造酒司（さけのつかさ）で行われ、その長官造酒正（さけのかみ）以下75名で、大和・河内の酒戸（さかべ）185戸の出身者に限られていました。
造酒司で造られた酒の内「清酒（すみざけ）」・「浄酒（すみざけ）」等は、上澄した酒又は醪を布でろ過した酒で，主に宮中の公式宴会用や上級役人の給与酒として用いられ、下級官人や役夫へは「濁酒」「古酒」「粉酒」「白酒」等が支給されました。
例えば、国司が「清酒（すみざけ）」一升ならば、その随行者には「粉酒」３～４合となりました。
Also, the “Nihonshoki” (the Chronicles of Japan) included descriptions about high-grade sake from Ekanoichi and Kibi, also consumed among commoners by the end of the 5th century.
According to records, “Sumizuke” is approximately 2.4 times the price of rice, while “Kozake” is 1.4 times the price of rice, and both “Nigorizake” and “Shirozake” were the same price as rice.
Also, sake breweries in Ukyo, Sakyo, Nanihatsu, and Yamazakinotsu were closed due to water damage in 806, when sake production and sales were prohibited.
Sake of the Imperial court
According to the “Ryounogige” (A Commentary on the Code of Discipline), sake produced in the Imperial court was brewed in a public office for sake production, restricted to 75 workers under the chief and 185 vendors in the Yamato-kawachi region.
Of the sake produced there, “Sumizake” is sake was produced by filtering fermentation-mash through a cloth, mainly served during official banquets in the Imperial court and as offering from high-ranking officials, while lower-ranking officials and laborers were served lower-grade sake such as “Nigorizake,” etc.
For example, if an administrative official overseeing a region is served 60 oz. of “Sumizake,” their attendants are served 18~24 oz. of “Nigorizake.”
市の旨酒（うまざけ）
「古事記」雄略紀には古代の市として、倭（わ）の高市（たかいち）・大和の軽市・河内の餌香市（えかいち）が現われました。
また「日本書紀」には餌香市の旨酒や吉備の旨酒の記述があり、5世紀末には当時の庶民も、市の旨酒を飲んだものと思われます。
記録によりますと、「浄酒（すみずけ）」は、米の約2.4倍の値で、「古酒（こざけ）」は1.4、「粉酒（こざけ：濁酒系の酒）」、「白酒（しろざけ）」は共に1.0倍の値とあります。
また、大同1年(806) には水害のため、右京・左京・難波津・山崎津の酒屋の甕を封じて、濁酒の製造、販売を禁止しました。
宮中の酒
「令義解（りょうぎのげ）」によれば宮中の酒造りは、造酒司（さけのつかさ）で行われ、その長官造酒正（さけのかみ）以下75名で、大和・河内の酒戸（さかべ）185戸の出身者に限られていました。
造酒司で造られた酒の内「清酒（すみざけ）」・「浄酒（すみざけ）」等は、上澄した酒又は醪を布でろ過した酒で，主に宮中の公式宴会用や上級役人の給与酒として用いられ、下級官人や役夫へは「濁酒」「古酒」「粉酒」「白酒」等が支給されました。
例えば、国司が「清酒（すみざけ）」一升ならば、その随行者には「粉酒」３～４合となりました。
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