Blog Thread
- Sake Consumption during the Showa Period (1926-1989)
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 Consumption during the Showa Period (1926-1989)
When the Sino-Japanese War broke out in 1937, food shortages started and sake rice was restricted, which reduced the volume of sake produced year-by-year.
As sake became less available, “Kingyo-zake” (sake diluted with water) appeared on the market. To crack down on diluted sake, the Japanese government enacted standards for sake according to alcohol content in1940. A grade system of Special Grade and First Grade were enacted for sake from 1940 to 1943. As the war raged on, sake breweries were reorganized and consolidated by 1943, reducing the number of sake breweries from approximately 8,000 to 4,000 breweries. Although the sake rationing system was abolished after the war, the grade system to assess sake as Special grade, First grade and Second grade remained.
Sake production volume in Japan dropped to 39,080,000 U.S. gallons by 1945, and to 23,830,000 U.S. gallons by 1947. The lack of sake prompted sake production in secrecy. As a measure to compensate for the lack of sake at this time, a sake product was developed by adding distilled alcohol to brewed sake.
Taverns serving whiskey started operating by 1955, prompting the rapid growth of Western alcohol such as whiskey, wine, beer, etc., which slowed the growth of sake consumption that expanded rapidly after the war.
昭和の酒
昭和12年に日中戦争が始まると、食料事情も厳しくなり酒造原料米も制限され、生産される酒の量も年々減った。
酒が少なくなるに従って水で薄めた「金魚酒」が出回るようになり、これを取り締まるために政府は、昭和15年にアルコール濃度による酒の規格を制定し、15年から18年にかけて特級・1級等の級別制度を作り、さらに昭和18年には戦争の激化に伴い酒造場が統廃合され約8000蔵から4000蔵となった。
戦後、酒の配給制度は廃止されたが、特級・1、2級の審査による級別制度は残された。
昭和20年には、全国の清酒生産量は82万石、22年には50万石にまで落ち込んだ。そのために、酒が足りなくなり密造酒が横行した。この時期の酒不足を補う対策として三倍増醸酒が開発された。
昭和30年代にはウイスキーを飲ませる酒場が生まれ、ウイスキー､ワイン､ビールなどの洋酒や焼酎が急成長し、戦後急拡大していた清酒の伸びが衰えはじめた。
As sake became less available, “Kingyo-zake” (sake diluted with water) appeared on the market. To crack down on diluted sake, the Japanese government enacted standards for sake according to alcohol content in1940. A grade system of Special Grade and First Grade were enacted for sake from 1940 to 1943. As the war raged on, sake breweries were reorganized and consolidated by 1943, reducing the number of sake breweries from approximately 8,000 to 4,000 breweries. Although the sake rationing system was abolished after the war, the grade system to assess sake as Special grade, First grade and Second grade remained.
Sake production volume in Japan dropped to 39,080,000 U.S. gallons by 1945, and to 23,830,000 U.S. gallons by 1947. The lack of sake prompted sake production in secrecy. As a measure to compensate for the lack of sake at this time, a sake product was developed by adding distilled alcohol to brewed sake.
Taverns serving whiskey started operating by 1955, prompting the rapid growth of Western alcohol such as whiskey, wine, beer, etc., which slowed the growth of sake consumption that expanded rapidly after the war.
昭和の酒
昭和12年に日中戦争が始まると、食料事情も厳しくなり酒造原料米も制限され、生産される酒の量も年々減った。
酒が少なくなるに従って水で薄めた「金魚酒」が出回るようになり、これを取り締まるために政府は、昭和15年にアルコール濃度による酒の規格を制定し、15年から18年にかけて特級・1級等の級別制度を作り、さらに昭和18年には戦争の激化に伴い酒造場が統廃合され約8000蔵から4000蔵となった。
戦後、酒の配給制度は廃止されたが、特級・1、2級の審査による級別制度は残された。
昭和20年には、全国の清酒生産量は82万石、22年には50万石にまで落ち込んだ。そのために、酒が足りなくなり密造酒が横行した。この時期の酒不足を補う対策として三倍増醸酒が開発された。
昭和30年代にはウイスキーを飲ませる酒場が生まれ、ウイスキー､ワイン､ビールなどの洋酒や焼酎が急成長し、戦後急拡大していた清酒の伸びが衰えはじめた。
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