Akumochizake facts for kids
Akumochizake (灰持酒) (also written as (灰汁持ち酒)) is a type of Nihon-shu in which Ash is mixed into the brewing mash.
Contents
History and production
The original Akumochizake is Kurozake, which was brewed before the Nara era and used for Goshinzake, etc. It is made by adding rice and water to rice malt, Fermentation, and then adding trichotomum root ash is added. This process is basically inherited by today's Akumochizake.
While the original sake is acidic, the alkaline of the ashes in Akumochizake neutralizes the growth of acidophilic bacteria that cause spoilage. It also promotes the Maillard reaction (aminocarbonyl reaction) between amino acid and sugar, which is a component of alcohol, and gradually gives it a reddish color and a distinctive flavor. After the ash is added, it is strained (filtration) in the same way as sake, so there is no residue.
The reason for the name "ash-mochi-zake" is that the ashes are added to suppress bacterial growth and prolong the shelf life of the sake. In contrast, ordinary sake has been called himochi-zake since the Edo era, when it was pasteurized by heating. The brewing of Akumochizake continued in various regions of Japan, especially in western Japan, with improvements made to the manufacturing process.
It is now used not only for drinking, but also as a cooking sake instead of Mirin because of its unique sweetness and flavor. The name is given separately for each region where it is brewed.
Akazake
Akazake (赤酒, lit. Red Sake) is an Akumochizake produced in Kumamoto Prefecture. It is called akazake because of its rich brown or reddish-brown color.
The Kumamoto Domain after Kiyomasa Kato prohibited the production of sake within the domain and its transfer from other domains during the Edo period, and also protected red sake by purchasing ashes from outside the domain.。After the Seinan War, the population of the prefecture increased, and as a result, sake began to be brewed and sold in the prefecture, but the tradition of producing red sake continued until before World War II.
While the process is primitive and has a strong distinctive flavor (ashy smell, sweetness, viscosity, etc.), it can be brewed from only a small amount of white rice compared to sake, so while efficient sake production increased, demand for old-fashioned, heavy red sake dropped off significantly and the company struggled to expand and maintain sales channels. In addition, during the war, the tight supply of rice forced the brewing of akashu to be discontinued due to the need to brew as much sake as possible from a certain amount of raw material rice. After the war, production resumed in response to requests from Kannushi and others, but the 15 breweries that existed before the war were reduced to only two, Zuitaka and Chiyonen Shuzo. Zuitaka was damaged by the 2016 Kumamoto earthquake and temporarily lost production, but succeeded in restarting from the remaining unrefined sake.。
- The process of making red wine
Glutinous rice is added to the ingredients, the amount of water is reduced to nearly 50%, and barley malt is added at the end of the brewing process for further fermentation. Just before the mash is strained, a mixture of lime and wood ashes called "shiratama ash (白玉灰, Shiratama hai)" is added to clarify the mash, and it is stored without being fired.
- Main uses of red wine
In the past, it was always drunk at wedding and funeral ceremonies. As the preference of the people of the prefecture has shifted from akashu to sake and other alcoholic beverages, it is less commonly consumed on a daily basis, but is still often used for soso at New Year's. Akashu for cooking is also produced and sold. Aka-shu for cooking is also produced and sold, and is used by professional cooks and food manufacturers, , and it is noted that its sweetness and slight alkali make it rich and soft boiled.。
Jishu
Jizake is an Akumochizake produced mainly in Kagoshima Prefecture. Jishu is an Akumochizake produced mainly in Kagoshima Prefecture. In Kagoshima, shochu is called men's sake and jizake is called women's sake.。
Jizake is the only remaining sake brewed in Kagoshima. Therefore, it is the closest to sake among Akumochizake. The process is almost the same as that for sake, but shochu and wood ash are added just before the moromi is strained.
- Major uses of locally brewed sake
In local cuisines called sake-zushi, a lot of local sake is used as a substitute for vinegar. It is also sometimes used in Satsuma-age. In other words, it is mainly used as cooking sake.
Jiden-shu
Jidenshu is a type of sake produced in the Izumo region of Shimane Prefecture since ancient times.
Like the akashu mentioned above, the production of akashu was banned due to wartime rice controls and was discontinued for a long time after the war. 1989, Yoneda Shuzo (Matsue City) worked with local volunteers to revive it, and in 1990, it was restored as a seasoning sake.
- Jiden Sake Manufacturing Process
Glutinous rice and long-aged koji are added to the ingredients, the amount of water is reduced by more than 50%, and wood ash is added a few days before the moromi is strained. It is the most concentrated Akumochizake.
- Main Usage of Jiden Sake
It is used in local cuisine and fish paste products for seasoning and teriyaki.
