Blog Thread
- Chapter 2: The Growth Period of Japanese 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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Chapter 2: The Growth Period of Japanese Sake
Sake Production Techniques Imported from Mainland China
Blacksmiths, armorers, weavers, tailors, etc., first came from Mainland China to Japan between approx. 4th ~ 5th century.
In addition, highly skilled instructors came to Japan later in the 5th century.
In “Kojiki” (Records of Ancient Matters), a chapter on Emperor Oujin reads, “Hatano-miyatsuko and Ayano-atae know how to produce sake. Also, master sake brewer Susukori came to Japan.” Further, “Everyone had a good time getting drunk on sake brewed by Susukori.”
However, sake production using rice malt can be traced back to the early Yayoi Period (400 BC – 300 AD). Therefore, the Chinese who came to Japan around the 5th century are not believed to be the first to pass on sake production techniques using rice malt.
Our ancestors skillfully incorporated techniques from overseas into sake production techniques long established in Japan to improve and enhance the sake production processes unique to Japan.
第２章 日本酒の成長期
大陸からの技術導入
4～5世紀頃に大陸から、まず鉄工・鍛治・武器工・織工・縫工等が渡来した。
そして高水準の技術を有する指導者が渡来してきたのは、5世紀も後半のこと。
「古事記」の応神天皇の章に『秦造（ハタノミヤツコ）ノ祖、漢直（アヤノアタエ）ノ祖 酒ヲ醸（カ）ムコトヲ知レル人。名ヲ須須許理等（ススコリドモ）ガ渡リ来ツ・・』とあり、また『須須許理（ススコリ）ガ、醸（カ）ミシ御酒（ミキ）ニ 我酔イニケリ 事無酒（コトナグシ） 笑酒（エグシ）ニ我酔イニケリ。』という歌もある。
ただし、麹利用による我国の酒造りは弥生前期までさかのぼることが出来るので、5世紀に渡来人が、初めて麹による酒造りを伝えたわけではないと考えられている。
我々の先祖は、日本に古くからあった固有の酒造技術に、渡来人からの技術を巧みに取り入れ改良し日本独特の酒造りへと変化させていった。
Blacksmiths, armorers, weavers, tailors, etc., first came from Mainland China to Japan between approx. 4th ~ 5th century.
In addition, highly skilled instructors came to Japan later in the 5th century.
In “Kojiki” (Records of Ancient Matters), a chapter on Emperor Oujin reads, “Hatano-miyatsuko and Ayano-atae know how to produce sake. Also, master sake brewer Susukori came to Japan.” Further, “Everyone had a good time getting drunk on sake brewed by Susukori.”
However, sake production using rice malt can be traced back to the early Yayoi Period (400 BC – 300 AD). Therefore, the Chinese who came to Japan around the 5th century are not believed to be the first to pass on sake production techniques using rice malt.
Our ancestors skillfully incorporated techniques from overseas into sake production techniques long established in Japan to improve and enhance the sake production processes unique to Japan.
第２章 日本酒の成長期
大陸からの技術導入
4～5世紀頃に大陸から、まず鉄工・鍛治・武器工・織工・縫工等が渡来した。
そして高水準の技術を有する指導者が渡来してきたのは、5世紀も後半のこと。
「古事記」の応神天皇の章に『秦造（ハタノミヤツコ）ノ祖、漢直（アヤノアタエ）ノ祖 酒ヲ醸（カ）ムコトヲ知レル人。名ヲ須須許理等（ススコリドモ）ガ渡リ来ツ・・』とあり、また『須須許理（ススコリ）ガ、醸（カ）ミシ御酒（ミキ）ニ 我酔イニケリ 事無酒（コトナグシ） 笑酒（エグシ）ニ我酔イニケリ。』という歌もある。
ただし、麹利用による我国の酒造りは弥生前期までさかのぼることが出来るので、5世紀に渡来人が、初めて麹による酒造りを伝えたわけではないと考えられている。
我々の先祖は、日本に古くからあった固有の酒造技術に、渡来人からの技術を巧みに取り入れ改良し日本独特の酒造りへと変化させていった。
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