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The Muromachi Period (1336-1573) - The Evolution of “Souboushu” (sake brewed in large temples)

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Souboushu (sake brewed in large temples) saved temples from financial difficulties, and was gradually consumed among the ruling class.
The production of souboushu started during the Heian Period (794-1185), when temples with shoen (manors with land managed by the temple) started producing sake from rice collected as annual tributes for shrine rituals. Buildings referred to as sake shops existed in the Todai-ji and Daigoji Temples.
Temples started selling commercial sake from the late Kamakura Period (1192-1333) into the early Muromachi Period (1392-1573).
In farming villages where riots broke out repeatedly, the economic base was unstable. Sake sales were started to ensure a source of revenue for temples.
Despite the common belief that monks are prohibited from consuming sake, alcohol was prohibited in principle only.
Until the Meiji Period (1868-1912), Buddhism was not clearly distinguished from Shintoism, thus Buddhist temples were commonly built adjacent to Shinto shrines. Therefore, sake for festivities as offerings to Shinto gods was produced in Buddhist temples, and despite sake being prohibited according to temple rules, sake was commonly consumed in low volumes.

室町時代
僧坊酒の発展

寺の経営難を救った僧坊酒、室町時代になると、寺院で作られた(僧坊酒)が支配階級の間で好まれるようになっていった。
僧坊酒の始まりは平安時代である荘園を持つ寺院が年貢として撤収した、米で神事用の酒を作ったことが始まりで、奈良の東大寺や醍醐寺にも酒屋と言う建物が存在していた。
寺院が商業的に酒の販売を始めたのは鎌倉時代後期から室町時代初期。
農村では一揆が繰り返し起こり経済基盤が不安定になったため、寺の財源確保のために酒の販売が始められた。
僧侶と言うと酒を禁止されているイメージが強いが実際は禁酒は建前だけのものであったと言う。
明治になるまで仏教は神道とはっきり区別されておらず神社の中に寺が併設されていたこともよくあったため、神道の神にお供えする祭事用の酒造りが寺で行われ、寺の規則である禁酒と相反し少量の飲酒は一般的であったと言う。
#muromachi #sake #souboushu

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