Blog Thread
- Manyo 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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Manyo Sake
Sake brewing technology advanced significantly in the “Manyo Period (629-759)” from the Asuka Period (592~710) into the Nara Period (710-784).
The phrase “Purified Sake” was written on a mokkan (narrow, long, thin pieces of wood strung together to write on in ancient times) that emerged from the Nara Period (710-784).
“Sake” during this period is thought to be of entirely different quality from modern-day sake. Fermentation-mash was squeezed in a bag, supernatant, and clear; thus referred to by this term.
Of course, such sake was enjoyed only among a small population of aristocrats, while the general population drank cloudy sake.
Sake for the Masses
The year after the Taika Reform (645), “alcohol prohibition” targeting farmers was officially announced.
“Alcohol prohibition” repeatedly announced since between the 8th ~ early 9th centuries indicate farmers also had numerous opportunities to consume cloudy alcohol, homemade or purchased at the market.
Most of the poor consumed “Kasu yuzake” to survive the cold, as described in poems by Okura Yamanoue in “Manyoshu” (“Collection of Ten Thousand Leaves,” Japan’s oldest anthology of tanka poems).
*“Kasu Yuizake”: A beverage consisting of sake lees dissolved in water, high in yeast content and very nutritious
万葉の酒
飛鳥から奈良朝に至る「万葉の時代」には、酒造りの技術もかなり進歩した。
平城京跡から出土した木簡には「清酒（すみざけ）」「浄酒（すみざけ）」の語がある。
この時代の「清酒」は、現在の清酒とは全く異なった酒質と思われるが、もろみを袋でしぼったり、上澄した酒で澄んでいたため、この名で呼ばた。
もちろん、このような澄んだ酒は一部の上流貴族の飲物で、人々は濁った酒を飲んでいた。
民の酒
大化の改新(645) の翌年、農民に対する「魚酒禁令（ぎょしゅきんしれい）」が初めて公布さた。
その後8～9世紀初期までに「群酒禁止令」と共に「魚酒禁令」が、幾度となく出されていたことより、農民も酒を飲む機会が度々あったことが推察さる。
彼等は、手造りや市の濁酒（にごりざけ）を買って飲みました。
また、大半の貧しい人々のなかには「万葉集」の山上憶良（やまのうえおくら）の歌のように「糟湯酒（かすゆざけ）」を飲んで、寒きをしのいだ人もありました。
The phrase “Purified Sake” was written on a mokkan (narrow, long, thin pieces of wood strung together to write on in ancient times) that emerged from the Nara Period (710-784).
“Sake” during this period is thought to be of entirely different quality from modern-day sake. Fermentation-mash was squeezed in a bag, supernatant, and clear; thus referred to by this term.
Of course, such sake was enjoyed only among a small population of aristocrats, while the general population drank cloudy sake.
Sake for the Masses
The year after the Taika Reform (645), “alcohol prohibition” targeting farmers was officially announced.
“Alcohol prohibition” repeatedly announced since between the 8th ~ early 9th centuries indicate farmers also had numerous opportunities to consume cloudy alcohol, homemade or purchased at the market.
Most of the poor consumed “Kasu yuzake” to survive the cold, as described in poems by Okura Yamanoue in “Manyoshu” (“Collection of Ten Thousand Leaves,” Japan’s oldest anthology of tanka poems).
*“Kasu Yuizake”: A beverage consisting of sake lees dissolved in water, high in yeast content and very nutritious
万葉の酒
飛鳥から奈良朝に至る「万葉の時代」には、酒造りの技術もかなり進歩した。
平城京跡から出土した木簡には「清酒（すみざけ）」「浄酒（すみざけ）」の語がある。
この時代の「清酒」は、現在の清酒とは全く異なった酒質と思われるが、もろみを袋でしぼったり、上澄した酒で澄んでいたため、この名で呼ばた。
もちろん、このような澄んだ酒は一部の上流貴族の飲物で、人々は濁った酒を飲んでいた。
民の酒
大化の改新(645) の翌年、農民に対する「魚酒禁令（ぎょしゅきんしれい）」が初めて公布さた。
その後8～9世紀初期までに「群酒禁止令」と共に「魚酒禁令」が、幾度となく出されていたことより、農民も酒を飲む機会が度々あったことが推察さる。
彼等は、手造りや市の濁酒（にごりざけ）を買って飲みました。
また、大半の貧しい人々のなかには「万葉集」の山上憶良（やまのうえおくら）の歌のように「糟湯酒（かすゆざけ）」を飲んで、寒きをしのいだ人もありました。
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