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日本 百味 酒 百題 V

arious events marking sake production in stages for the traditional kanzukuri, prepared every year during the winter season, are celebrated yearround. Although many have become obsolete as sake production became more mechanized and tasks became more streamlined, some events are still celebrated today.

美味しい酒を150種類 日本全国から輸入 全米のネットワークを通じて 皆様に直送中 Yoshihide Murakami

Master Sake Sommelier Liquor Manager JFC International Inc.

BRANCHES & SALES OFFICES Head Office: LOS ANGELES (800) 633-1004, (323) 721-6100 LOS ANGELES Branch SAN DIEGO Sales Office, LAS VEGAS Sales Office PHOENIX Sales Office, DENVER Sales Office SAN FRANCISCO Branch SACRAMENTO Sales Office SEATTLE Branch PORTLAND Sales Office HOUSTON Branch DALLAS Sales Office BATON ROUGE Sales Office CHICAGO Branch TOLEDO Sales Office NEW YORK Branch BOSTON Sales Office BALTIMORE Branch ATLANTA Branch ORLAND Sales Office MIAMI Branch HAWAII Branch JFC GROUP OFFICE HAPI PRODUCTS, INC. JES INC. Interbranch Distribution Center (IDC)

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Year-round events surrounding sake production 酒造りにも年中行事はあるのか • Prayer Festival for Safe Sake Production: Prayer by each group of Master Sake Brewers to their respective god of sake production for the year’s safe and successful sake production prior to the Kurairi (entering the sake brewery to commence sake production). • Kurairi: Traditionally, a lucky date was selected for the Master Sake Brewer and his entire brewery staff to enter the sake brewery together and conduct a ceremony for the Sake Brewery Master to meet the staff, followed by a welcome party. • Koshiki Okoshi (Setting up the Steaming Vat): Setting the steaming vat on the cooking stove in preparation to steam the first sake rice of the year, followed by a small party in the evening. Depending on the sake brewery, some will invite a clergy to deify the god of furnace. • Yeast Starter: To prepare the year’s first seed mash. Customs dictate this

毎りでは、酒造り期間の節目節目で

年冬季に行なわれた伝統的な寒造

さまざまな年中行事があった。酒造りの 機械化や業務の合理化などによって廃れ てしまったものも多いが、現在でも継承 されている行事もある。

・酒造安全祈願祭:蔵入りする前に、各 地の杜氏集団はそれぞれ信仰する酒造り の神にその年の酒造の成功と無事を祈願 した。 ・蔵入り:昔は吉日を選んで杜氏以下蔵 人全員が揃って蔵入りし、酒造家の主人 との対面式を行ない、 歓迎会が開かれた。 ・甑起こし:釜と甑をかまどに据え付け、 その年最初の米を蒸す準備をして、その 夜は小宴をはった。酒蔵によっては、神 職を招いてかまどの神をお祀りした。

Kozaemon Junmai Ginjo Miyama 55 SMV: +2

Kirakucho Tokubetsu Junmai SMV: 5.0

day to be the start of sake production, celebrated with a banquet. • First Stage: Refers to the first stage of sake production of the year, sometimes marked by a celebration. • New Sake Celebration: Squeezing the First Stage fermentation-mash is called “First Addition.” This freshly squeezed sake is offered to the god of sake production in the shrine set inside the sake brewery, followed by a celebratory banquet in the evening. • Koshiki Taoshi (Removal of the Steaming Vat): Removal of the steaming vat used during the winter season after the last sake rice of the year is steamed. This day is marked by a banquet to celebrate the safe completion of the year’s sake preparation. • Kaizo Celebration (Concluding After Party): Refers to the year’s sake production fully complete with the sake production tools all put away, followed by a celebratory banquet.

• Nomikiri: To extract a small amount of sake from the stored sake barrel to test for bacterial contamination and the degree of aging. The first nomikiri conducted as the temperature rises with the risk of bacterial contamination around June ~ July is called “Hatsu (First) Nomikiri.” The Master Sake Brewer pours sake from the hole towards the bottom of the stored sake barrel to the sample barrel, and quickly inserts the stopper. The first test is the sake aroma in the sample barrel, inspected by the Sake Brewery Master and his associates under him. After this task is performed for all stored sake barrels, sake in the sample barrel is poured into a sake cup to inspect the sake quality for every sake barrel in the order sampled. If no abnormalities are detected in the sake, a sake sampling party will follow. Afterwards, nomikiri is conducted approximately once a month, referred to as “Ai Kiri,” until the temperature drops in October.

・酛始め:その年の最初の酛立て(酒母 の仕込み)をすること。この日をその年 の酒造開始時期とする習慣があり、それ を祝って祝宴を催した。 ・添え始め:その年初めての初添え仕込 みのことで、添え始めの祝いが行なわれ ることもあった。 ・新酒祝い:仕込み第一号のもろみを初 搾りすることを「初揚げ」と言った。こ のできたての酒を蔵内に祀ってある酒造 りの神に献上し、夜は祝宴となる。 ・甑倒し:その年仕込まれる最後の掛米 の蒸しが終了し、ひと冬使った甑を釜か ら取り外すこと。この日は、その年の仕 込みが無事に終了したことを祝って祝宴 を催す。 ・皆造祝い:その年の酒をすべて造り終 えたことを皆造といい、道具類の片づけ

もひと通り済んだところで祝宴を催す。 のみ ・呑 切り:貯蔵中の酒を少量採取して、 火落ちの有無や熟成の程度など調べるこ とを「呑切り」といい、気温が上昇して きて火落ちの危険性が出てくる 6 ~ 7 月 頃に行なわれる最初の呑切りを「初呑切 り」という。杜氏が貯蔵桶の下のほうに ある呑穴から試桶に酒を入れ、素早く栓 を差し込む。最初に調べるのは、試桶 に受けた酒の香りで、主人以下立ち会っ た全員で香りを嗅ぐ。この作業をすべて の貯蔵桶に行なってから、試桶に受けた 酒をきき猪ロに注ぎ、呑を切った桶の順 に酒質を調べる。こうして酒に異常がな ければ酒宴を催す。以後、気温の下がる 10 月頃まで月 1 回程度の割合で呑切り を実施する。これを「間(あい)呑切り」 という。

Ura-Gasanryu Syoka Honjozo Honjozo

この記事は株式会社柴田書店より提供されています。 This article was courtesy from Shibata Shoten Co Ltd.

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Nito Yamadanishiki 55 Junmai Ginjo

Juemon Junmai

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Japanese Restaurant News

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Vol. 29

No. 251

13

Profile for All Japan News Inc

Japanese Restaurant News October 2019  

Japanese Restaurant News October 2019

Japanese Restaurant News October 2019  

Japanese Restaurant News October 2019

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