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- Sake during the Nara (710-784 AD) & Heian (794-1185 AD) Periods
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
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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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Sake during the Nara (710-784 AD) & Heian (794-1185 AD) Periods
Sake production was established by the Japanese Imperial court from the Nara period (710-784 AD) to Heian period (794-1185 AD).
According to the “Engi-Shiki” stipulated in 927 AD, the administrative office “Sakenotsukasa” was established along with a brewing system. Sake brewing technology evolved rapidly as well, some are introduced below.
Gosyu: Prepared in the winter time, pressed 4 times. Clear sake sweet in flavor and low in acidity.
Goisyu: Prepared in early fall. The low volume of Goisyu produced is half the volume of Gosyu produced.
Reisyu: Prepared using sake instead of water. The original form of sake that later became sweet sake enjoyed mid-summer, mirin (sweet Japanese cooking sake), and Shirozake.
Sansyusou: Sweet sake prepared with malted barley and malted rice, non-glutinous rice and glutinous millet.
5.Shiroki, Kuroki: Sake used for the Niinamesai festival (ceremonial offering of newly harvested rice). Kuroki contains kusaski ashes (from burnt grass or wood), while shiroki does not contain the ashes.
Gosyusou...High-end sake brewed with great care, used by the imperial court for important ceremonies and consumed by the Emperor (1~4).
奈良・平安期の酒
奈良時代後半から平安時代にかけて、宮中での酒造りが確立した。
延長5年 (927) に定められた「延喜式（えんぎしき）」には「造酒司（さけのつかさ）」という役所が設けられたとあり、醸造体制が設けられた。酒造技術も一段と進んで行った。以下に一部を紹介する。
1、御酒 （ごしゅ）：冬に仕込、4回しおり（搾ること）、甘口で酸の少ない澄み酒。
2、御井酒 （ごいしゅ）：初秋の仕込、製成量は御酒の1/2と少ない。
3、醴酒 （れいしゅ）：汲水の代りに酒を使う、盛夏用の甘い酒、みりん・白酒の原型。
4、三種糟 （さんしゅそう）：麦芽・米麹を併用、うるち、モチアワを用いたみりん系の酒
5、白酒・黒酒 （しろき・くろき）：新嘗祭（にいなめさい）用の酒、久佐木灰（くさきばい）を入れたものが黒酒（くろき）。入れない方が白酒（しろき）、共に大篩（おおふるい）でろ過した。
御酒糟（ごしゅそう）・・・特に入念に醸造した高級酒。宮中の重要儀式や天皇の小宴用 (1～4)
According to the “Engi-Shiki” stipulated in 927 AD, the administrative office “Sakenotsukasa” was established along with a brewing system. Sake brewing technology evolved rapidly as well, some are introduced below.
Gosyu: Prepared in the winter time, pressed 4 times. Clear sake sweet in flavor and low in acidity.
Goisyu: Prepared in early fall. The low volume of Goisyu produced is half the volume of Gosyu produced.
Reisyu: Prepared using sake instead of water. The original form of sake that later became sweet sake enjoyed mid-summer, mirin (sweet Japanese cooking sake), and Shirozake.
Sansyusou: Sweet sake prepared with malted barley and malted rice, non-glutinous rice and glutinous millet.
5.Shiroki, Kuroki: Sake used for the Niinamesai festival (ceremonial offering of newly harvested rice). Kuroki contains kusaski ashes (from burnt grass or wood), while shiroki does not contain the ashes.
Gosyusou...High-end sake brewed with great care, used by the imperial court for important ceremonies and consumed by the Emperor (1~4).
奈良・平安期の酒
奈良時代後半から平安時代にかけて、宮中での酒造りが確立した。
延長5年 (927) に定められた「延喜式（えんぎしき）」には「造酒司（さけのつかさ）」という役所が設けられたとあり、醸造体制が設けられた。酒造技術も一段と進んで行った。以下に一部を紹介する。
1、御酒 （ごしゅ）：冬に仕込、4回しおり（搾ること）、甘口で酸の少ない澄み酒。
2、御井酒 （ごいしゅ）：初秋の仕込、製成量は御酒の1/2と少ない。
3、醴酒 （れいしゅ）：汲水の代りに酒を使う、盛夏用の甘い酒、みりん・白酒の原型。
4、三種糟 （さんしゅそう）：麦芽・米麹を併用、うるち、モチアワを用いたみりん系の酒
5、白酒・黒酒 （しろき・くろき）：新嘗祭（にいなめさい）用の酒、久佐木灰（くさきばい）を入れたものが黒酒（くろき）。入れない方が白酒（しろき）、共に大篩（おおふるい）でろ過した。
御酒糟（ごしゅそう）・・・特に入念に醸造した高級酒。宮中の重要儀式や天皇の小宴用 (1～4)
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