About the History of “Summer Sake”
Since it’s quite impossible to go to Japan for fresh sake, the only thing I can do is to review some interesting contents.
“Kura of Japan” is a book published by Kyushu University that introduces the history of the Kura architecture in Japan.
It introduces sake manufacturers in different geographical locations across Japan. There are various arrangements and designs of architecture in response to the procedures of steamed rice, koji making, and sake making under different climate conditions.
There’s a little part about the brewing of “summer sake ” in ancient times, which is quite interesting. Unlike the concept of modern summer sake. The current version of summer sake is not really a tradition in seasonal Nihonshu. It’s relatively more like a marketing outcome.
However, in the history of ancient sake manufacture, there was indeed a tradition of summer brewing recorded in history book.
The ” Tamonyini Diary” (たもんいんにっき) is a history book started from 1478 by a monk Hidetoshi of Kofukuji Temple in Nara, and continued to record 140 years of monastery history.
It mentioned that the summer sake （夏酒）brewing in the monastery was initiated from February to May on the lunar calendar, and the official Lunar sake (正月酒）brewing period was from September to October on the lunar calendar.
Interestingly, the summer Sake brewing period was longer than winter season period. I wonder if it is because of the larger demand at the time? (Smile)
#日本酒 #夏酒 #多聞院日記 #日本酒女子 #Sake #nihonshu #清酒 #酒蔵 #九州大学 #山口昭三