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  • Yashiori (Pressed) Sake

Yashiori (Pressed) Sake

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Yashiori sake is the first sake mentioned in Kojiki (Records of Ancient Matters), Nihonshoki (Chronicles of Japan), “Kiki-shinwa” (Mythology) in “Yamatano-orochi: Eight-headed, Eight-tailed Serpent.” “Ya-” (eight) means “many times, repeatedly,” while “yashiori” means “to press.”

Rice and malted rice are prepared as fermentation-mash, filtered with a cloth before placing the rice and malted rice back into the fluid with the sake lees removed. This procedure is repeated several times to produce sake high in alcohol content.

Although a few disadvantages of this sake brewing method include high-viscosity of the fermentation-mash and the lengthy time required for the pressing process that warms the sake. Still, this sake brewing method is much more advanced than the “Amano-tamukezake.”
An even more advanced sake brewing method is the “Multiple Fermentation Method” (three-step preparation method for the fermentation-mash), widely used between the 11th ~ 12th century.


八塩折(やしおり)の酒 

古事記、日本書紀、「記紀神話」の最初に登場する酒で「八岐大蛇(やまたのおろち)退治」に出て来る。「八」は「多く、何回も」の意味で「塩折」は「しぼり」と同じ意味。
米麹とカタカユを仕込み、熟成した醪(もろみ)を布でこし、粕を取り除いた液に再ぴ米麹とカタカユを仕込む。そして、この操作を幾度か繰返しアルコール度数の高い酒を造る。
短所としては、醪の粘度が高いと、しぼるのに時間が掛かってしまい温まることだが、「天の甜酒」(あまのたむけざけ)」よりはるかに進んだ醸造法である。
さらに進んだ醸造法としては、11~12世紀に一般に用いられるようになった「酸(とう)法」 (段掛(だんがけ)法:現在の三段掛も同じ)がある。 
 
#AmanoTamukezake #Yashiori #japanesesake #sake

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