Sake shops in the center of Kyoto and surrounding areas

Sake breweries were established by the Taira no Kiyomori era at the end of the 12th century. However, sake breweries started to operate nationwide around the 13th century.
The Kamakura Shogunate (Tokiyori HOJO) destroyed approximately 37,200 sake barrels in Kamakura city in 1252, and promulgated the “Alcohol sales prohibition injunction” to local districts. Afterwards, sake breweries grew in numbers and became prosperous.
Sake breweries in Kyoto began to gain attention nationwide around 1378, when the Muromachi shogunate 3rd shogun (commander) Yoshimitsu Ashikaga completed construction of the Ashikaga family’s resident palace, “Flower Palace.”
The 2nd shogun Yoshiakira Ashikaga purchased the “Flower Palace” from a court noble, which he used as a detached residence before he presented it to Emperor Sukou, who used the villa as his residence, thus referred to as the “Flower Palace.” This was the time when the shogunate decided to collect taxes from sake breweries.
In the “Sake Breweries registered in Kyoto” from 1425, 342 sake breweries were registered, of which two breweries were famous – “Yagani Sakaya” of Gojoboumon Nishi no Toin and “Ume Sakaya” of Gojo Karasuma.
In this way, sake breweries grew in Kyoto because rice from nationwide were gathered at the rice exchange since the shogunate regarded taxes from sake breweries as an important source of revenue, which helped sake breweries develop.


鎌倉幕府(北条頼時(よりとき)) は、建長4年(1252)に鎌倉の酒壷3万7千2百余りを破棄して、「酒販売禁制令」を諸国へ公布したが、それ以後も造り酒屋はますます繁栄して行った。
京都の酒屋が全国的に脚光を浴びたのは、室町幕府3代将軍足利義満が造営した足利家の邸宅の通称の「花の御所」が成った永和4年(1378) 頃である。「花の御所」とは、2代将軍足利義詮が公家から買上げて別邸とした後に崇光上皇に献上し、崇光上皇の御所となったことで「花の御所」と呼ばれるようになった。この時期に幕府は酒屋を税の対象とし始めた。

#japanesefood #kamakura #kyoto #sake


Tokyo Jizake Strolling (wine from around the world)

By Ryuji Takahashi

Recently, the “World Liquor and Cheese Festival” was held at the Daimaru Tokyo department store connected directly to the Tokyo Station, one of the terminal stations representative of Japan. The admission fee was 3,000 JPY, the shopping voucher to make purchases within the venue.
This system implies to shoppers, “once inside the venue, you’ll miss out without taking advantage of this opportunity to shop” and “no free food samples are offered to passers-by.” At product fairs, people can usually stroll by and easily sample food and beverages for free. Therefore, lines of people before the samples with no intent to purchase keep away people with the intent to purchase in many cases. Also, as some people may still fear infection by the coronavirus, how this event was organized can prevent the spread of the coronavirus. In the future, this may be the way events should be organized at department stores.
This event organized for the 100th time was held over 6 days, 3 events/1 day. Participants had the option to purchase early bird tickets or same-day tickets. I attended the 2nd event on the final day, where I saw approximately 40 people lined up to purchase same-day tickets. I was handed a coaster made of cork as the shopping voucher and entered the venue.
Wine brands from around the world filled the venue, where each importer poured samples before the booth. The event titled “world liquor” mostly served wine, olive oil, and food samples to sell the products.
At this event, many Middle Eastern American and African American exhibitors were exhibiting products. Therefore, I was interested in sampling many food and beverage products to take home the products I found to be delicious. I started with classic Italian food samples, then sampled the French booth, Eastern Europe, Middle Eastern food from the Caucasus region, Africa to North America, South America, and Spanish food booths.
I discovered new food products from Moldova and Tunisia. I purchased white wine from Moldova and Tunisia, red wine from Italy, and 3 different types of cheese. After sampling many food and beverages, approximately 7,000 JPY is very economical for 2 people attending this event.
Also, I learned a lot from my conversations with sommeliers and sales associates of each importer. Competent sales associates who remembered the faces of guests interested in making a purchase from the nearly 100 people in attendance were surrounded by crowds to whom they sold products based on their knowledge, not promotion. On the other hand, sales representatives who appeared prideful were seemingly approached by a few guests. The stark difference between the two groups of sales professionals was evident. Recently, many events are held as restrictions are relaxed. I look forward to seeing various promotional food and beverage events resume as a ray of light that revives hope for the struggling food industry.


#drinking #japanesefood #sake #sommeliers #wine #winetasting


Let's drink Sake

By Yuji Matsumoto

What is good sake?
Certainly one standard is the price, but we need to think if we can find a sake that has the value to satisfy ones taste. It is important to find a "sake that suits me" instead of a good sake. There would be a tendency for one that likes fully body red wines to prefer a Junmai-Kimoto or Honjozo type, and one that likes a young, fruity chardonnay to prefer a gentle, strong aroma Daiginjyo type.

Cold or Hot
Many people think that high quality sake should be enjoyed cold but this is wrong. Compared to fine quality sake which you can drink without worrying about the temperature, sake that has poor balance should be enjoyed extremely cold.

Tasting method
Sip it with air like you would with wine. For the glass, it is important to pour a small amount into a glass for white wines type and swish it around lightly to come in contact with air.

Drinking container is important
It is amazing that the taste can totally change with the glass you use not only for sake but for wines and beers also. If you want to enjoy the taste, especially examine the aroma, it is good to use a small white wine glass. If you are having it hot, it is good to use a smaller ceramic type container that doesn't have the shape to be smothered with alcohol steam and doesn't cover your nose when you put it to your mouth.






#japanese #japanesefood #junmai #sake #tasting


Sake Nation “Activities of New Sake Breweries: Part 2”

By Kosuke Kuji

The last issue introduced sake brewery “Tenbi” (Yamaguchi prefecture). New sake brewery “Kamikawa Taisetsu Sake Brewery” recently emerged in Hokkaido as well.
This brewery was originally based out of Mie prefecture, where they acquired a license from an inactive brewery, transferred to Hokkaido prefecture, and started producing a new sake brand.
A new sake brewery suddenly opened in Hokkaido prefecture, completely different from the sake produced in Mie prefecture. I curiously observed the launch of the new brewery from a distance as I pondered their future.
Surprisingly, Kamikawa Taisetsu Sake Brewery was accepted across Hokkaido prefecture, quickly became popular and widely consumed as the “sake” representative of Hokkaido prefecture.
Further, the brewery built another Japanese sake brewery within the Obihiro University of Agriculture and Veterinary Medicine, where they started operating as “Hekiungura.” It’s exceptionally rare for a sake brewery to be operating inside a university campus, which generated major headlines.
Sake products produced by Kamikawa Taisetsu Sake Brewery are widely consumed not only in Hokkaido prefecture, but throughout Japan.
The brewery’s label is quite memorable and surprising, utilizing branding that is far removed from the concept of past Japanese sake breweries.
This brewery’s challenge to revitalize vitality throughout Japan is ready to make waves in the long-established Japanese sake industry, hinting at a new future.
Please look forward to this sake representative of Hokkaido prefecture to be imported into the U.S. in the near future.

酒豪大陸「新しい酒蔵の息吹 その2」

#breweries #japanese #japanesefood #japanesesake #sake


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