Blog Thread
- Increased brewing water
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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Increased brewing water
In the late 18th century, the percentage of brewing water in Nada sake was approximately sixty-six percent, slightly more than the sixty percent used in Itami sake. By 1850, brewing water constituted 120 percent of sake. The percentage of brewing water in Nada sake passed on to date.
Since this time period, smooth and refreshing sake were commonly preferred over mellow and rich sake.
Sake from the Meiji Era (1868-1912)
The “sake brewing licensing” system was abolished after the Meiji Restoration and replaced by a much lower licensing fee as the only requirement to produce sake freely, which paved the way for many sake brewers to emerge.
Around 1887, sake brewers in Nada and Itami used bricks to build cellars, adopted new equipment such as steam engines, etc., and formed sensible limited partnerships and companies common at the time.
By 1899, liquor taxes accounted for thirty-two percent of the national taxes.
The Brewing Society of Japan organized in 1907 and led the evolution of sake brewing techniques. The society organized the first Annual Japan Sake Award, where skilled brewers from nationwide competed, held every other year until the Showa Era (1926-1989).
This competition greatly influenced the quality of sake produced for general consumption and generated the lightly-hued, highly aromatic sake quality.
汲水（くみみず）の増加
18世紀後半の灘酒の汲水歩合は66％ほどで、伊丹の60％をやや上回る程度であったが、1850年頃には120％にもなり以後、灘の汲水歩合として現在に受け継がれている。
この頃から濃厚な酒よりも淡麗な酒のほうが好まれるようになった。
明治時代の酒 （1868年-1912年）
明治維新以後、それまでの「酒造株」制度が廃止され、今までより安い免許料を納めるだけで自由に醸造できるようになり、多くの酒造家が生まれた。
明治20年代には灘・伏見の酒造家は、レンガ造りの蔵を建てたり、蒸気機関等の新しい設備を採用するとともに、合資会社や株式会社等の当時の合理的企業組織へと脱皮を図った。
明治32年には、国税の実に32%を酒税が占めていた。
酒造技術の面では、明治40年に組織された日本醸造協会の主催により第1回全国新酒品評会が行われ、その後も1年おきに昭和に至るまで聞かれ、全国の技術者の研錆の場になって行った。
このことは一般の酒にも強い影響を与え、色の薄い、香気の高い酒質が生み出されるようになった。
Since this time period, smooth and refreshing sake were commonly preferred over mellow and rich sake.
Sake from the Meiji Era (1868-1912)
The “sake brewing licensing” system was abolished after the Meiji Restoration and replaced by a much lower licensing fee as the only requirement to produce sake freely, which paved the way for many sake brewers to emerge.
Around 1887, sake brewers in Nada and Itami used bricks to build cellars, adopted new equipment such as steam engines, etc., and formed sensible limited partnerships and companies common at the time.
By 1899, liquor taxes accounted for thirty-two percent of the national taxes.
The Brewing Society of Japan organized in 1907 and led the evolution of sake brewing techniques. The society organized the first Annual Japan Sake Award, where skilled brewers from nationwide competed, held every other year until the Showa Era (1926-1989).
This competition greatly influenced the quality of sake produced for general consumption and generated the lightly-hued, highly aromatic sake quality.
汲水（くみみず）の増加
18世紀後半の灘酒の汲水歩合は66％ほどで、伊丹の60％をやや上回る程度であったが、1850年頃には120％にもなり以後、灘の汲水歩合として現在に受け継がれている。
この頃から濃厚な酒よりも淡麗な酒のほうが好まれるようになった。
明治時代の酒 （1868年-1912年）
明治維新以後、それまでの「酒造株」制度が廃止され、今までより安い免許料を納めるだけで自由に醸造できるようになり、多くの酒造家が生まれた。
明治20年代には灘・伏見の酒造家は、レンガ造りの蔵を建てたり、蒸気機関等の新しい設備を採用するとともに、合資会社や株式会社等の当時の合理的企業組織へと脱皮を図った。
明治32年には、国税の実に32%を酒税が占めていた。
酒造技術の面では、明治40年に組織された日本醸造協会の主催により第1回全国新酒品評会が行われ、その後も1年おきに昭和に至るまで聞かれ、全国の技術者の研錆の場になって行った。
このことは一般の酒にも強い影響を与え、色の薄い、香気の高い酒質が生み出されるようになった。
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