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Sake produced during the Kamakura (1185-1333) and Muromachi periods (1336-1573)

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The Onin War (1467) prompted a civil war in Japan, a period of unrest when warriors fought for power nationwide.
Products started to circulate actively in castle towns of warring lords and around temples and shrines. Local sake excluding “Soubousyu” (sake produced in Buddhist temples by monks) expanded into Kyoto city and started to compete against sake shops.

Prototype of the current sake production method
During the latter half of the civil war, “sweet white sake” was produced from polished rice at the Shourekiji Temple on Mt. Yamato-Bobaisan, where the critically-acclaimed “Bodaisen” was also produced. Sweet white sake reached a status comparable to “Amanoshu,” the most highly acclaimed sake in Kyoto during the 16th century. The Tamon-in diary used the terms “pasteurization” and “multiple fermentation” to describe the sweet white sake.

Locally produced sake
Sake was produced in port towns where rice gathered during the civil war, and later in castle towns of warring lords. The most representative sake are as follows: ①Settsu Nishinomiya Sake, ②Kaga Miyakoshi Chrysanthemum Sake, ③Hakata unrefined sake, ④Izu Egawa sake, ⑤Oumi Sakamoto sake, ⑥Bizen Kashima sake, ⑦Bingo Onomichi, Mihara sake ⑧Buzen Kokura sake, and ⑨Fushimi sake.
Technically speaking, these sake brewed in cold weather and fermented multiple times serves as the basis for sake production today.


鎌倉室町時代の酒(1185年~1573年)
応仁の乱(1467年)を契機にして戦国の世となり日本全国で戦国武将が勢力を争った。
戦国大名の城下町や寺社の門前町を中心に商品の流通が活発になり、地方の酒が僧坊酒とは別に京に進出して洛中の酒屋と競合するようになった。

現在の清酒つくりの原型  諸白酒(もろはくしゅ)
戦国時代後半に、「菩提泉」で、名声を博した大和菩提山正暦寺で麹米・掛米共に精白米を使った「諸白酒(もろはくしゅ)」が造られ、16世紀にはそれまで京で最も評価の高かった「天野酒」と肩を並べるようになった。多聞院日記の中に“火入れ”、“三段仕込み”の記述が見つかった。
現在の酒つくりの原型が整う。

地方の旨酒
地方の酒が台頭してきた。有名になる地方の酒は、戦国時代前半には米が集中する港町で造られ、後半には戦国大名の城下町で多く作られるようになった。
代表的なものとして、 ①摂津西宮の旨酒 ②加賀宮越の菊酒 ③博多の練貫(ねりぬき)酒④伊豆の江川酒 ⑤近江坂本の酒 ⑥備前児島の酒 ⑦備後尾道、三原の酒 ⑧豊前小倉の酒
⑨伏見の酒
寒造り、三段掛け等技術的にも現代の酒造りの基本となってる。


#japanesefood #japanesehistory #jizake #kamakura #muromachi #sake

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