ブログスレッド
- Consumption of Nada sake in Edo
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
Consumption of Nada sake in Edo
Consumption of Nada sake in Edo
Nada ward first emerged in historical documentation as “Nadame, Ports of the Nada Region,” a supplier of sake to Edo (the capital, modern-day Tokyo) in the “Examination of the Records of Vendors Handling Sake to Edo City” from 1724. Afterwards, the vendors grew into an organization that shipped sake from twelve nearby regions to Edo by the late 18th century. After a law was promulgated to encourage the purchase of sake rice as a measure to ease the drop in the price of rice was promulgated in 1806, the vendors played an even greater role in the distribution of sake afterwards.
The volume of sake transported to Edo reached 665,000 barrels by 1822.
The top reason why “Nada sake” surpassed sake from Itami city and Ikeda city and dominated the Edo market due to the high quality of Nada sake. In addition, efforts focused on cold weather brewing to produce sake that suited the palate of Edo consumers was another reason, followed by consistent efforts made to improve sake brewing techniques.
The discovery of Miyamizu
Tazaemon Yamamura, founder of the distinguished sake brewery “Sakura-masamune,” said to be the mainstream (top sake brand) among sake produced in Nada ward in 1840, drew water from the “plum tree well” in Nishinomiya region. This water was transported to Uozaki Sake Breweries and used as brewing water. Due to the quality sake that resulted from this water, “miyamizu” - quality water suitable to brew sake - became highly valued among sake brewers of Nada ward, who competed against others to use miyamizu as brewing water. Miyamizu is high in phosphate and potassium, aids the growth of yeast and malt, and vigorous fermentation.
灘酒の江戸入津
江戸積酒産地として灘郷が登場したのは、享保9年(1724)の「江戸下り問屋調査」にある「灘目（なだめ）」が最初。以後18世紀後半には「江戸積摂泉十二郷」（えどづみせっせんじゅうにごう）の中心となるまでに発展し、文化3年(1806) の米価の下落を緩和する措置として酒造家に対して酒造米の買い上げを奨励した「勝手造り令」公布以降はさらに大きな飛躍をとげた。
文政5年(1822) には江戸入津（にゅうしん）量は、実に66万5千樽(230,000石)にも達した。
このように「灘酒」が、伊丹、池田を追い越して江戸の市場を独占した理由の第一は、酒質の良さだが、江戸の消費者の好む酒を造るために灘をあげて寒造りに集中し、常に技術の改良に心掛けたからでもある。
宮水の発見
天保11年(1840) 灘の本流といわれる名門蔵「櫻正宗」の祖、山邑太左衛門（やまむらたざえもん）が、西宮の「梅の木井戸」の水を魚崎の蔵に運び仕込み水として用い，優秀な酒を醸造したことから「宮水」（みやみず）の評価が高まり、灘の酒造家は競って仕込水に「宮水」を使用した。宮水とは、酒造りに適した上質な水のこと。この宮水にはリン酸塩やカリウムが多く含まれており、酵母や麹の繁殖を助けて発酵を盛んにする働きがある。
Nada ward first emerged in historical documentation as “Nadame, Ports of the Nada Region,” a supplier of sake to Edo (the capital, modern-day Tokyo) in the “Examination of the Records of Vendors Handling Sake to Edo City” from 1724. Afterwards, the vendors grew into an organization that shipped sake from twelve nearby regions to Edo by the late 18th century. After a law was promulgated to encourage the purchase of sake rice as a measure to ease the drop in the price of rice was promulgated in 1806, the vendors played an even greater role in the distribution of sake afterwards.
The volume of sake transported to Edo reached 665,000 barrels by 1822.
The top reason why “Nada sake” surpassed sake from Itami city and Ikeda city and dominated the Edo market due to the high quality of Nada sake. In addition, efforts focused on cold weather brewing to produce sake that suited the palate of Edo consumers was another reason, followed by consistent efforts made to improve sake brewing techniques.
The discovery of Miyamizu
Tazaemon Yamamura, founder of the distinguished sake brewery “Sakura-masamune,” said to be the mainstream (top sake brand) among sake produced in Nada ward in 1840, drew water from the “plum tree well” in Nishinomiya region. This water was transported to Uozaki Sake Breweries and used as brewing water. Due to the quality sake that resulted from this water, “miyamizu” - quality water suitable to brew sake - became highly valued among sake brewers of Nada ward, who competed against others to use miyamizu as brewing water. Miyamizu is high in phosphate and potassium, aids the growth of yeast and malt, and vigorous fermentation.
灘酒の江戸入津
江戸積酒産地として灘郷が登場したのは、享保9年(1724)の「江戸下り問屋調査」にある「灘目（なだめ）」が最初。以後18世紀後半には「江戸積摂泉十二郷」（えどづみせっせんじゅうにごう）の中心となるまでに発展し、文化3年(1806) の米価の下落を緩和する措置として酒造家に対して酒造米の買い上げを奨励した「勝手造り令」公布以降はさらに大きな飛躍をとげた。
文政5年(1822) には江戸入津（にゅうしん）量は、実に66万5千樽(230,000石)にも達した。
このように「灘酒」が、伊丹、池田を追い越して江戸の市場を独占した理由の第一は、酒質の良さだが、江戸の消費者の好む酒を造るために灘をあげて寒造りに集中し、常に技術の改良に心掛けたからでもある。
宮水の発見
天保11年(1840) 灘の本流といわれる名門蔵「櫻正宗」の祖、山邑太左衛門（やまむらたざえもん）が、西宮の「梅の木井戸」の水を魚崎の蔵に運び仕込み水として用い，優秀な酒を醸造したことから「宮水」（みやみず）の評価が高まり、灘の酒造家は競って仕込水に「宮水」を使用した。宮水とは、酒造りに適した上質な水のこと。この宮水にはリン酸塩やカリウムが多く含まれており、酵母や麹の繁殖を助けて発酵を盛んにする働きがある。
シェア