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  • Popular “Souboushu” Selections (Sake Brewed in Large Temples)

Popular “Souboushu” Selections (Sake Brewed in Large Temples)

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Souboushu were brewed in many temples. The Souboushu highly rated for their flavors are Bodaisen by Shoryakuji Temple (Nara prefecture) and Amano sake by Amanosan-Kongouji (Osaka city).
Bosaiden was highly acclaimed as a “well-renowned sake nationwide” by the eighth shogun Yoshikazu Ashikaga during the Muromachi Period (1336-1573). The way sake was brewed at Shoryakuji is characteristic for placing uncooked rice and steamed rice in the yeast starter mother water, using lactic acid water to grow lactic acid bacteria. This method was completed in the later Edo Period (1603-1867), the prototype of the kimoto method.
Bodai yeast is also referred to as the mizumoto yeast starter, the unique flavor derived from lactic acid bacteria.
Amano sake was continuously brewed until the production volume of Souboushu decreased in the later Azuchi-Momoyama Period (1573~1603). Souboushu was known to be preferred by samurai Hideyoshi Toyotomi.
Toyotomi is said to have stopped by the Amanosan-Kongouji Temple and ordered the temple to focus on producing Souboushu. The foundation passed down since this time period for the current method of brewing Japanese sake are the “Shiori Method” and “Tou Method,” both used to enhance alcohol concentration in Japanese sake.
The Tou Method divides and places the sake rice into the yeast starter over several times to enhance and prolong the fermentative activity to enhance alcohol concentration.
Souboushou is made using the Shiori Method; the foundation for the “three-step preparation method for fermentation mash” considered the basis for brewing Japanese sake.

僧坊酒の中の人気酒

多くの寺院で僧坊酒は造られが、特に味の評価が高かったのが、奈良の正暦寺の菩提泉と大阪、天野山金剛寺の天野酒である。
菩提泉は室町時代8代将軍、足利義和に“天下の名酒”と言わしめた酒だ。
正暦寺の酒蔵法の特徴は、酛の仕込み水に生米と炊いた米を入れて乳酸菌を増殖させた乳酸水を使うことで、この方法は江戸時代後期に完成された生酛の原型となる。
また、菩提酛を水酛と言うこともある、味は乳酸菌由来の風味がきいた個性的な味わいであったと言う。
天野酒は僧坊酒の生産量が減る、安土桃山時代後期まで醸造が続けられ、豊臣秀吉が好んで飲んだことでも知られる。
秀吉がわざわざわざわざ、金剛寺により酒造りに専念するよう命令したと言う話も残る。
現在の日本酒の作り方は基盤となる方法は、当時より日本酒のアルコール濃度を高める方法として、“しおり方式”と “とう方式”と言う方法があった。
しおり方式は水の代わりに薄い酒で仕込むことで高濃度にしていく手法である。
一方、とう方式は酒母に原料米を複数回に分けて、投入し酵母の発酵力を高く持続させることで高濃度にする方法だ。
僧坊酒の作り方はしおり方式で日本酒造りの基本である“3段仕込み”の基盤になったと言われる。


#kimoto #muromachi #sake #shogun #shoryakuji #souboushu #temple
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