Why don't you know the traditional sake?

You are Japanese aren't you?

The Kimoto Sake is already popular

and calling the Samurai Organic Sake among us.

 



日本酒生酛造り

当店では、江戸時代初期より昭和初期迄の製法生酛(きもと)造りを中心に、

更にそれ以前の平安時代から続く菩提酛(ぼだいもと)造りや、明治中期に考案された

生酛(きもと)(けい)山卸廃止酛(やまおろしはいしもと)造りなど、人工乳酸を添加しない日本酒を専門に

取り扱っております。

これらの「酛」とは、お酒造りに大切な三工程の「麹」造り、「酛(酒母)」造り、

「醪」造りの中心に位置し、アルコールを発生させる為の「酵母」を増やすと

同時に、発酵途中に雑菌による腐造(腐敗)から守るための乳酸も増やす工程で、

お酒の出来はこの「酛(酒母)」で決まると言われ、字の如くお酒の母であり、

お酒の元であります。

お酒は、第三の工程「醪」で大量に入れた蒸米「酛(酒母)」を入れ、

蒸米のでんぷんをブドウ糖に変える役割を最初の工程「麹」造りで造られた

米麹が行い、ブドウ糖をアルコールと二酸化炭素に変える役割を

第二の工程「酛(酒母)」造りで造られた酵母が行う事で造られますが、

これだけだと、腐造(腐敗)してしまいます。なぜなら、酵母が働きやすい

環境や温度は、酒造りには不必要な雑菌も働きやすくなり、これらを殺滅させる

必要があり、それが乳酸です。

当店がお勧めする「生酛」「酛(酒母)」造りは、その乳酸を人工乳酸に頼らず、

カ月以上も要し、「蒸米」「水」「米麹」「酵母」、そして大気中から酛(酒母)に

自然に取り込んだ乳酸菌を、山卸(酛摺)作業と言う手間暇を掛け天然乳酸を増やし、

それによりお酒造りに必要な強い酵母だけ生き残らせ、腐造(腐敗)から守るとともに、

第三の工程「醪」で、しっかりとしたアルコールの発生の元となる酵母が、

この工程「酛(酒母)」造りで、育ちます。

そして、第三の工程「醪」で、人工乳酸を添加する「速醸酛(そくじょうもと)」造りによる酵母や乳酸は、

自分自身で発生させたアルコールで死滅し、その時、お酒の味に邪魔な苦みや

雑味、臭いを発生させますが、「生酛」造りの酵母や乳酸は、アルコールにも強く

死滅せず、それらを発生させず、切れのいい味になります。

更に、「速醸酛」造りのお酒より善玉菌を増やすための物が約10倍お酒に含まれていると言われ、

「酒は、百薬の長」とは、正にこの「生酛」造りのお酒なのです。

ほとんどの酒蔵で行われている現在主流の「速醸酛」造りは、明治中期に

考案され、昭和17年に帝国軍の号令の基、全ての酒蔵で始まったこの製法は、

「人工乳酸」「協会酵母」を、第二の工程「酛(酒母)」添加する事で

発酵時間の短縮、作業も簡略、発酵途中の腐造(腐敗)も無く、約2週間で完了し、

第三の工程「醪」に移る事が出来、短時間で安定した酒質や効率の良いお酒造りが

なされる様になりましたが、当店では、冷蔵庫は勿論の事、温度計や湿度計など

様々な計器が無かった時代より、世界に類を見ない、同時に複数の発行を行う

高度な酒造り「平行複発酵」を知恵と経験と体感で行い、そして伝えてきた蔵人達の

「こだわり粋」が沢山詰まり、味深く風味豊かで、切れ味の良い自然酒、

あるいはそれに近い、「生酛」造り「菩提酛」造り「生酛系山廃酛」造りの日本酒を

誇りに思い、お勧めしております。

歴史上の武士や先人達が、時には癒し、時には気持ちをふるい立たせ、

時には結束の契りを交わすなど、「生酛」造りの日本酒を愛飲し、歴史を動かし、

今日に至っている事は言うまでもありません。

「生酛」造りの日本酒は、和食だけでなく洋食、中華料理など、お料理を選ばず

よく合います。

さあ、「まずは、一献」。歴史を切り開いた武士や先人達が、遠くから私達に手を

振っている姿が見えて来る様です。

是非、お気に入りの「生酛」造りの日本酒を見つけて下さい。 

The information about the kimoto sake 

The kimoto sake is the samurai organic sake which made by the natural fermentation of Japanese traditional brewing sake method from the samurai Edo era about 400 years ago.

Our restaurant is specializing() the sake of Japanese traditional which don’t add the artificial lactic acid like the following,
mainly() it had made by the method of "Ki Moto" sake until the early 20th Century from the early 17th century, (until the early Showa period from the early Edo period in Japanese), in addition, it had continued "Bodai Moto" sake until the late 16th century from the early 11th century, (until the Azuchi Momoyama period from the Heian period), and it was developed "Yamaoroshi Haishi Moto" sake which has been produced to date from the early 20th century.
These "Moto" becomes to "yeast" for occurring() the alcohol, at the same time it’s increased the lactic acid to protect from decay() by the bacteria.
“Moto” is also called Shubo" in the process of brewing the sake and the brewery of the beer is called it "Starter".
It's said the goodness of the sake is decided by "Moto (Shubo)".
The production of sake is made by the rice which is changed to the glucose from the starch by "rice koji", and the glucose is changed to the alcohol and the carbon dioxide by the "yeast".
There will be a risk of the decay to the sake by only these elements during() the fermentation, because the actively() working temperature() for the yeast is also the actively working temperature for the bacteria, so it’s required() what is to kill the unnecessary bacteria in the brewing of sake.
It's the lactic acid.
We could recommend "Ki Moto" sake of this process which doesn't rely() on the artificial lactic acid.
It has been increased the natural lactic acid by the lactic acid bacteria naturally captured from the air with time and consuming effort in this process, and at the same time it mixes "yeast", "rice koji", "water" and "steamed rice".
This process takes more than two months.
This process can survive() only the strong yeast which is required for the brewing of sake with protection from decay by its natural lactic acid.

The strong yeast is more the high rate of alcohol conversion in the "main mash (Moromi)" of the next process.
The yeast was grown up by "Sokujo Moto" which was added artificial lactic acid is gradually() disappeared() from “main mash (Moromi)” by own occurring alcohol, at that time, it give off to the bitter taste and smell, so it’s obstructive  to the taste of the sake.
But the yeast of "Ki Moto" which was increased the natural lactic acid doesn't occur them, because this yeast isn't disappeared, so it will be good taste.
In addition, it has been said "Ki Moto" sake includes many objects for increasing the beneficial() bacteria

more than “Sokujo Moto” sake about ten times.
Exactly, Japanese people have often said "The sake is the best medicine." that is "Ki Moto" sake.
"Sokujo Moto" sake of the current mainstream had been developed in the early 20th century (the late Meiji period).
This process began in all of the sake brewery have been made by adding "yeast of the association", "artificial lactic acid" under the word of command of the Imperial() Army at 1942.
Thereby, this process could be to complete() in about two weeks, so it could be transferred to the "main mash (Moromi)" of the next process, because it could be shortened() of the fermentation time, the work simplification(), during the fermentation without decay, so they could be a stable() quality of the sake.
But, my restaurant would recommend "Ki Moto","Bodai Moto" and "Yamahai Moto" sakes that are Japanese traditional.
"Ki Moto" and "Bodai Moto" sakes have continued to make from the period
that had not been a refrigerator(), thermometer(), hygrometer() and variety instrument(), so many brewers have handed down them that are the "multiple() parallel fermentation" that is concurrently() doing thefermentation of multiple.
It has been highly brewing unparalleled in the world from about 1000 years ago.
My restaurant has been proud to these sakes that have been given many passions from the brewery and people who work there like "Kodawari and Iki".
These sake have a taste of the deeply flavorful good sharpness, 
because it’s the natural sake or similar to it.

 

Do you happen to know the Samurai on the history had prefer to drink "Ki Moto" sake,
such as sometimes relaxing, sometimes Inspiring() their passion, and sometimes exchanging the promise of unity then to change to the history and reached to today?
The sake of "Ki Moto” is good balance of sweet, sour and fruity, than anything else, there is the Umami.
This sake goes well with food.
I'm sorry, the story was too long.
The samurai had loved the sake of "Ki Moto” and they were drinking it.
You must find the sake of "Ki Moto”, you like.
Let’s try to say “KANPAI” that means the toast in Japanese.
Finally, I’m sorry, if I have any wrong and rude expressions in here,
because English is not my native language.
Thank you for reading indeed.