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Zoboshu (alcoholic beverage for monks)

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Sake was produced in Shinto shrines and Buddhist temple grounds in high volumes as offerings since the syncretistic fusion of Shintoism and Buddhism, “prohibition (of sake)” was issued in 1420.
Annual rice yield collected as taxes gathered from across Japan to medieval Buddhist temples, as the vast temple grounds were suitable to store the rice. In addition, many monks and their disciples supplied the labor, fulfilling all the necessary conditions to produce sake. During this time, the production of zoboshu (alcoholic beverage for monks) led to the rapid refinement of sake production skills using yeast starter, steamed rice, koji, and the “multiple fermentation method” already used to prepare the water by this time, along with “Bodaisen” (fine and exclusive sake) – the original form of the modern day starter culture - as referenced in the records “Sake Diary.”
Also, the “Tamon-in diary” mentions the terms “pasteurization” and “multiple fermentation.”
The following Zoboshu were especially renowned:

Amanoshu: Kawachi-Amanosan, Kongoji
Hyakusaijishu:Oumi, Hyakusaiji
Bodaisen: Yamato-Bobaisan, Shoryakuji
Tounomineshu: Yamato, Myouryakuji


僧坊酒(そうぼうしゅ)

寺院では中世の神仏習合(しんぶつしゅうごう)時より、境内の鎮守社への献酒にお酒を造っていたが、応永27年(1420) には「寺内禁酒令」が出るほど大量に造られるようになった。
中世の寺院には諸国の荘園からの年貢余剰米が集まり、その広大な僧坊は酒査を置くのに適していた。その上、数多くの禅徒・学僧の労働力があり酒造りの条件は全て揃っていた。この時期、僧坊酒により酒造りの技術は飛躍的に発達し、もう既に酒母を造り・蒸米・麹・水を仕込む「段掛(だんが)け法」による酒造りが始まったことや現在の速醸酛(そくじょうもと)の原形となる「菩提泉(ぼだいせん)の記録が、「御酒(ごしゅ)之日記」に見られる。
また「多聞院(たもんいん)日記」には「火入(ひいれ)殺菌法」や「三段掛(さんだんが)け法」の
記述もある。特に名声を博した僧坊酒(そうぽうしゅ)には次のものがあった。

天野酒(あまのしゅ):河内天野山、金剛寺
百済寺酒:近江、百済寺
菩提泉:大和菩提山、正暦寺(しょうりゃくじ)
多武峯(とうのみね)酒:大和、妙薬寺

#Zoboshu #japan #japanese #japanesesake #sake

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