History Flashcards
Origin of Sake is from which period
(Rice cultivation introduced from China)
Yayoi period
彌生時代
Buddhist preists started brewing sake in which period
Heian period
平安時代
Alcohol production commercialized in which period
Kamakura period
鎌倉時代
Most of modern sake making methods established in which period
Edo period
江戶時代
Is it true that first alcohol ever made in Japan was fruit wine not sake
True
During Jomon period
縄文時代
In which era did the use of Koji become common in sake making
Nara period
奈良時代
Which of these is NOT one of the sake brewing foundations established during Edo period:
1: Kanzukuri (寒造り winter brewing)
2: Kijoshu
3: Hashira Shochu (柱焼酎)
4: Sandan-Jikomi
Kijoshu
The National Research Institute of Brewing developed kijoshu as recently as 1973 as a high-end sake distinct from other pre-existing varieties
When was vertical rice polishing machine invented, making ginjo sake possible
Showa period
昭和時代
Invented in 1933
But ginjo and daiginjo styles were not commercialized until Heisei period because it didn’t suit the consumer’s taste and rather expensive during Showa period
When was Goshu no Nikki written and what does it recorded
御酒之日記
Muromachi period
室町時代
Application of lactic acid fermentation and charcoal-based filtering
When was written Tamon’in Nikki and what does it recorded
多聞院日記
Muromachi period
室町時代
Application of Hiire (heat pasteurization) and Danjikomi (multi-stage preparation for fermentation mash)
Itamizake replaced soboshu and shochu production in Japan in which period
伊丹酒
Sake made from 兵庫県伊丹市
Azuchi–Momoyama period
安土桃山時代
What is Engishiki 延喜式 えんぎしき
When was it established
How does it influeced sake making
A compilation of laws and customs established in Heian period
It covers:
Method to produce alcohol using rice, koji, water
Method to produce aged and sweet specialty sake that involves adding koji and steamed rice to fermented mash for higher alcohol content
10 different brewing methods
Warm sake
The earliest Japanese reference to sake is recorded in which book that was compiled in which period
Kojiki 古事記
Nara period
In which period the gov’t regarded liquor tax as a new revenue source to replace the land tax
Meiji period
Yamahai and Sokujo starter cultures were invented in which years respectively
Yamahai: 1909
Sokujo: 1910
Meiji period
(Meiji period ended in 1912)
What is the name of sake produced at temples and shrines that became widespread from the late Heian period
Soboshu 僧坊酒 そうぼうしゅ
Soboshu is a collective term referring to Japanese sake brewed in major temples from the Heian period
平安 ~ 江戸時代にかけて大寺院で醸造された日本酒の総称
Heat pasteurization was popularlized in which period
Edo period
When was toji system established
Who are the three main Toji
Edo period
Nanbu Toji from Iwate
南部杜氏 - 岩手
Echigo Toji from Niigata
越後杜氏 - 新潟
Tanba Toji from Hyogo
丹波杜氏 - 兵庫
NIENTH
When did people realize the importance of water quality
Edo period
What is Sanzo-shu 三増酒 or Sanbai Zojo-shu 三倍増醸酒
Appeared in which period
Sake made by adding a large amount of brewing alcohol or sugar to unrefined sake in order to increase its volume. It was distributed during the rice shortage after World War II
Showa period
When was sake production at its peak
Showa period
After peaking in 1973, production and demand start to decline
Declined to one third as of today
5 modern Japanese periods
(Before these was Edo 江戶)
Meiji 明治
Taisho 大正
Showa 昭和
Heisei 平成
Reiwa 令和
When was the invention of Issho bottles
Meiji period
When was the invention of enamelled tank
Taisho period
