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- The history of sake is said to have started when rice farming became widespread during the Yayoi period
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.
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The history of sake is said to have started when rice farming became widespread during the Yayoi period
The history of sake is said to have started when rice farming became widespread during the Yayoi period (400 BC~300 AD) and produced rice.
Earthenware from the Jomon Period (14,000 BC~1,000 BC) excavated from the mountains of Nagano prefecture in 1956 contained wild grape seeds, indicating wine was the first beverage consumed in ancient Japan, not sake.
Sake brewing started between the 5th~10th century BC during the Yayoi period (400 BC to 300 AD), when rice farming was adapted. Sake during this time was produced by chewing rice in the mouth, returning the chewed rice into a vessel, then fermenting the chewed rice, a method called “kuchikami sake” (“mouth-chewed sake”).
Also, sake brewing is said to have started as a task performed by shrine maidens.
Kuchikami sake produced during this period is thought to be the origin of the current sake brewing process. Kuchikami sake is produced by chewing starchy food (like rice or grain) in the mouth to generate saliva. Amylase enzyme in the saliva converts starch into sugar, and wild yeast ferments the sugar to produce alcohol.
As rice farming became widespread, rice is offered to deities as an expression of gratitude for the rice harvested each year. I also received some leftover sake served as an offering for rice harvested this year.
Although the tradition of kuchikami sake is no longer practiced in Japan, this tradition remained in Okinawa until Awamori became popular.
日本酒の歴史は、弥生時代から稲作が軌道にのり、お米が出来て始まったと言われているが、
Earthenware from the Jomon Period (14,000 BC~1,000 BC) excavated from the mountains of Nagano prefecture in 1956 contained wild grape seeds, indicating wine was the first beverage consumed in ancient Japan, not sake.
Sake brewing started between the 5th~10th century BC during the Yayoi period (400 BC to 300 AD), when rice farming was adapted. Sake during this time was produced by chewing rice in the mouth, returning the chewed rice into a vessel, then fermenting the chewed rice, a method called “kuchikami sake” (“mouth-chewed sake”).
Also, sake brewing is said to have started as a task performed by shrine maidens.
Kuchikami sake produced during this period is thought to be the origin of the current sake brewing process. Kuchikami sake is produced by chewing starchy food (like rice or grain) in the mouth to generate saliva. Amylase enzyme in the saliva converts starch into sugar, and wild yeast ferments the sugar to produce alcohol.
As rice farming became widespread, rice is offered to deities as an expression of gratitude for the rice harvested each year. I also received some leftover sake served as an offering for rice harvested this year.
Although the tradition of kuchikami sake is no longer practiced in Japan, this tradition remained in Okinawa until Awamori became popular.
日本酒の歴史は、弥生時代から稲作が軌道にのり、お米が出来て始まったと言われているが、
1956年に長野県の山の中から縄文時代の土器が出土した。その中には山葡萄の種が入っていて、日本で最初に飲まれていたのは日本酒ではなく、ワインだったらしいことが分かった。
日本酒造りが始まったのは、稲作が伝来した弥生時代の紀元前5~10世紀で、この頃のお酒はお米を口に入れ噛んだものを一度容器に移し、そのお米を発酵させて造っていた。この方法で造られたお酒を「口噛み酒」と言う。また、酒造りは巫女の仕事として始まったのではないかとされてる。
この頃に作られていた口噛み酒は、現在の日本酒の起源にもなったと考えられているが、お酒が出来る原理は、デンプンを持つ食物を口に入れて噛むことで、唾液中のアミラーゼがデンプンを糖化させ、野生酵母が糖を発酵させることでアルコールが生まれる。
稲作が発展し今年も米ができたことを感謝し、神に献上し、そのおこぼれをいただいた。
現在では、口噛み酒の文化は日本では残っていないが、沖縄では泡盛が普及するまで口噛み酒が残っていたようだ。
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