關於「夏酒」的歷史- ENG

不能去日本喝酒，只能把之前買回來的書再翻開來看看解饞。這本「日本の酒蔵」是由九州大學出版，介紹全日本酒藏建築歷史的書。內容分區介紹不同地理位置的酒造，在不同氣候條件下為了因應蒸米、製麴、釀酒等程序，在建築上作出不同的安排與設計，相當有趣的一本書。

古時「夏酒」釀造

其中有小段談到古時「夏酒」釀造

跟近代的夏酒概念不同，現在的夏酒並非屬於日本季節酒的傳統，比較算是偏向因應市場導向而推出的清爽風銘柄，不過在古早製酒歷史上，的確曾經有夏季釀造的傳統。

「多聞院日記」是從1478年由奈良興福寺僧侶英俊開始書寫寺院生活，隨後持續記載了140年的史書。內容提到當時寺院的夏酒釀造約於農曆2月到5月，正月酒釀造期則為農曆9月至10月，對應在西元約是3-6月與10-11月。

有趣的是，在當時夏酒釀造期竟然還比寒季的正月酒釀造期來得長，不知是否是接下來的酒類需求量較大之故？（笑）

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)