Kohama style

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The Kohama style(小浜流,Kohama-ryū) was a method of making sake during the Edo period at the Kohama- juku (小浜宿) in the Amagasaki Domain of the former Settsu Province of Japan (now Takarazuka, Hyōgo Prefecture). Today, the method is used by homebrew enthusiasts or by small boutique brewers.

<i>Sake</i> alcoholic beverage of Japanese origin

Sake, also spelled saké, also referred to as Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Despite the name, unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars, which ferment into alcohol.

Edo period period of Japanese history

The Edo period or Tokugawa period (徳川時代) is the period between 1603 and 1868 in the history of Japan, when Japanese society was under the rule of the Tokugawa shogunate and the country's 300 regional daimyō. The period was characterized by economic growth, strict social order, isolationist foreign policies, a stable population, "no more wars", and popular enjoyment of arts and culture. The shogunate was officially established in Edo on March 24, 1603, by Tokugawa Ieyasu. The period came to an end with the Meiji Restoration on May 3, 1868, after the fall of Edo.

<i>Shukuba</i> post stations of Japan in the Edo period

Shukuba (宿場) were post stations during the Edo period in Japan, generally located on one of the Edo Five Routes or one of its sub-routes. They were also called shuku-eki (宿駅). These post stations were places where travelers could rest on their journey around the nation. They were created based on policies for the transportation of goods by horseback that were developed during the Nara and Heian periods.

Contents

History

The Kohama style is a direct descendant of techniques used by temple priests near the Mukogawa River in southeastern Hyōgo Prefecture, who learned their distillation techniques from the Nara style . This style spread quickly through the area by Sessen Jūnigō (摂泉十二郷) to places such as Itami, Ikeda, and Kōike. [1] The sake was produced, then shipped down the Mukogawa River to Osaka, where it was then shipped to Edo. However, Sessen fell out of favor with the shogunate, which then began to regulate the brewing of the Kohama sake, and the style eventually disappeared by the middle of the Edo period.

Itami, Hyōgo City in Kansai, Japan

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Ikeda, Osaka City in Kansai, Japan

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Formula

The recipe for making Kohama style sake was discovered in old documents from the period, and it was found to similar to a more dry type of the Itami style of sake, while having its own bouquet. The mold used to make the sake helps to precipitate the proteins out of the sake brew, thereby helping it to clarify into the final product. The full details are found in the Dōmōshuzōki(童蒙酒造記), a record from the Edo Period.

Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth. The term "dry" may be applied to types of beer, wine, distilled spirits, or any other form of alcoholic beverage.

Odor Volatilized chemical compounds that humans and animals can perceive by their sense of smell

An odor, or odour, is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive by their sense of smell. An odor is also called a "smell" or a "scent", which can refer to either a pleasant or an unpleasant odor.

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Kohama may refer to:

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References

  1. ↑ 摂泉十二郷 (in Japanese). Amagasaki Municipal Archives. Retrieved 2007-08-28.


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