Blog Thread
- History of Sake
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
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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History of Sake
Chapter 1: What is the Origin of Sake?
Introduction
Sake production (brewing) requires rice “molded” with rice malt, thus the same classification as Chinese rice wine. Compared to the Korean sake production exactly matching the Chinese, Japanese sake varies greatly according to the mold type and sake production process.
These differences are due to geographical and climate conditions more suitable for mold to grow in Japan, and the sea distanced Japan from direct influence by the continental culture. This distance is one reason why the continental culture was not accepted as is in Japan, but led to the invention of original and creative brewing technology unique to Japanese sake, another reason for the major difference. This original and creative brewing technology is still used today.
Wetland Rice Cultivation Introduced
Around the second and third centuries B.C., wetland rice cultivation was introduced from Goetsu, China to North Kyushu prefecture, Japan, and South Korea. Rice planting spread from Northern Kyushu to Sanin, Setouchi. The Yayoi people developed new rice fields at low lands, and concurrently passed on sake production using malted rice prepared from only planted rice.
酒の歴史
第１章 酒のルーツは？
はじめに
日本酒の醸造は、麹と呼ばれる「カビ」を生やした米を使うことが必要なので中国酒の流れを汲んでいる。韓国の酒造りが、中国のそれと全く一致しているのに比べると、日本酒はカビの種類や酒造の主な工程でかなりの違いがある。それは、主には地理的条件で、麹カビが生えやすい気象条件であったためだが、海によって大陸文化の直接の影響を受けなかったことや、大陸からの文化を鵜呑にすることなく、独創的な創意工夫をこらし日本酒独特の醸造技術を生み出したことも大きな違いの原因として挙げられる。この創意工夫をこらした醸造は、現在まで受け継がれている。
水稲の伝来
紀元前2，3世紀ごろ、中国の呉越地方から北九州、南朝鮮に水稲文化が伝えられた。
稲作は北九州より東へ、山陰・瀬戸内と広がり、低地に新しい田を次々と開拓していった前期弥生人は，稲作だけで米麹を利用した酒造りも同時に伝えていった。
Introduction
Sake production (brewing) requires rice “molded” with rice malt, thus the same classification as Chinese rice wine. Compared to the Korean sake production exactly matching the Chinese, Japanese sake varies greatly according to the mold type and sake production process.
These differences are due to geographical and climate conditions more suitable for mold to grow in Japan, and the sea distanced Japan from direct influence by the continental culture. This distance is one reason why the continental culture was not accepted as is in Japan, but led to the invention of original and creative brewing technology unique to Japanese sake, another reason for the major difference. This original and creative brewing technology is still used today.
Wetland Rice Cultivation Introduced
Around the second and third centuries B.C., wetland rice cultivation was introduced from Goetsu, China to North Kyushu prefecture, Japan, and South Korea. Rice planting spread from Northern Kyushu to Sanin, Setouchi. The Yayoi people developed new rice fields at low lands, and concurrently passed on sake production using malted rice prepared from only planted rice.
酒の歴史
第１章 酒のルーツは？
はじめに
日本酒の醸造は、麹と呼ばれる「カビ」を生やした米を使うことが必要なので中国酒の流れを汲んでいる。韓国の酒造りが、中国のそれと全く一致しているのに比べると、日本酒はカビの種類や酒造の主な工程でかなりの違いがある。それは、主には地理的条件で、麹カビが生えやすい気象条件であったためだが、海によって大陸文化の直接の影響を受けなかったことや、大陸からの文化を鵜呑にすることなく、独創的な創意工夫をこらし日本酒独特の醸造技術を生み出したことも大きな違いの原因として挙げられる。この創意工夫をこらした醸造は、現在まで受け継がれている。
水稲の伝来
紀元前2，3世紀ごろ、中国の呉越地方から北九州、南朝鮮に水稲文化が伝えられた。
稲作は北九州より東へ、山陰・瀬戸内と広がり、低地に新しい田を次々と開拓していった前期弥生人は，稲作だけで米麹を利用した酒造りも同時に伝えていった。
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