★白麹酛 The Starter by white koji(mold) ★
ご存知の通り、日本酒は、蒸されたお米に、「麹」を付着させ米麹を作り、
この米麹が、お米のでんぷんをブドウ糖に変え、「酵母」で、ブドウ糖から
アルコールと二酸化炭素を発生させ造ります。
Japanese sake makes by their method which made the rice koji by adhering
with "koji" (mold) to steamed rice, and this rice koji is to change to glucose
from starch of the rice, and glucose occur both carbon dioxide and alcohol by the "yeast".
それらの発酵期間中、雑菌による腐敗から守るのが「酸」です。
It's "acid" which protect the sake from decay by bacteria during the fermentation.
ここのキーワードで、「麹」と「酵母」そして「酸」。
The keywords are "koji","yeast" and "acid" in here.
通常、速醸酛の日本酒は、清酒黄麹、清酒酵母、人工乳酸を使い
お酒を造ります。
Usually, the sake of Shokujo moto (the speed brewer starter) is made by using yellow koji
for sake, sake yeast and artificial lactic acid.
しかし、白麹酛は、清酒黄麹を使わず、焼酎用の白麹を使います。
But the white koji moto (white koji starter) uses the white koji for shochu (Japanese distilled spirits)
without using yellow koji for sake.
焼酎用の麹は、クエン酸を自ら発生させる事が出来、人工乳酸を添加せず
醸造の間、腐敗から守る事が出来ます。
Koji for shochu can protect against decay by occurred own citric acid
without the addition of artificial lactic acid during the brewing.
この白麹酛は、日本伝統製法生酛造りの山卸作業による天然乳酸の増加を
させる事に対し、白麹の特性、クエン酸を打瀬（酛｛酒母｝を低温にして雑菌を
繁殖させず乳酸だけを繁殖させる工程）、暖期操作（酛｛酒母｝を温め、
打瀬によりある程度増えた乳酸を更に増やす過程）で増やしていく手法で、
言わば、山卸廃止酛の手法で白麹を使う酒造りです。
This white koji moto which increases citric acid by Dashe (this is a process which is
only increase natural lactic acid by being low temperature to moto.)
and Dakishosha (this is a process which is more to increase natural lactic acid
by being high temperature to moto.) is the method against
how to make for sake of the original method which increases natural lactic acid
by the Ki moto of Japanese traditional method with Yamaoroshi work.
So to speak, this method used the white koji to Yamaoroshi Haishi moto.
日本酒をこよなく愛する方々には言うまでもありませんが、協会酵母で、
今蔵元に販売している最古の酵母は、「協会6号酵母」です。
I might not need to say to sake lovers, the yeast of the oldest is
the "Association No. 6 yeast" which can be a deal to sake brewery
in some association yeasts.
その発祥の酒蔵が、秋田県の新政酒造です。
This yeast is originated in Aramasa brewery in Akita.
その伝統ある新政酒造さんが、平成19年に代が変わった時に、
新たな試みに挑戦し始めました。
This brewery that has a tradition began to challenge some new tries
when it had changed to the now generation in 2007.
「自前の6号酵母を使い純米造りとして、全品醸造アルコールは添加しない。」と宣言。
They had declared "all sakes are pure rice sake which made by own yeast No. 6 don’t add brewing alcohol".
種類によっては、今回の題目の「白麹で酛を立て｛酒母を造る事｝、
表示義務の有無にかかわらず、製品に残存する酒質矯正剤、発酵助剤（醸造用乳酸、
無機塩類、酵素類など）は使用しない」。など、より自然に近い酒造りにしました。
It had brewed more natural by type which had been the subject of this time
with the starter made in white koji, in addition, they never used the sake corrigents,
the fermentation aid, the lactic acid for brewing, the inorganic salts and the enzymes,
even if it was regardless of the presence or absence of the indication obligation.
正に、化学添加物が無かった時代の酒造りに立ち返り、そこに現代の技術を加えた手法は、
新たな日本酒の歴史の始まりを感じずにはいられません。
Exactly, I can’t help feeling the beginning of anew history of sake
that was added modern technology to the sake brewer of the age
which there was not chemical additives.
是非、皆様も、歴史の始まりを感じてみてはいかがでしょうか。
Would you be interested in the beginnings of sake history?
日本酒の嗜好は、皆様それぞれあると思います。
I think there are the preferences of sake taste for everyone each.
いつもの晩酌の日本酒、話題の日本酒や入手困難な日本酒など、お酒好きには
考えただけでも飲んでみたくなるものです。
It seems that sake lovers would want to try drinking even just imagining,
such as the sake of the usual evening drink, the sake of the topic and the sake
which is difficult to obtain.
その興味ある味の前に、このお酒は、化学添加物を多く使用したお酒なのか、
それとも自然の酒造りにより近いお酒なのかを知りたくありませんか。
Which would you want to know that this sake had used a lot of chemical additives
or closer than to the nature brewer method?
生活の質を脅かす重篤な疾患に繋がる生活習慣病は、ほぼ食習慣が原因です。
Lifestyle-related diseases lead to serious diseases that threaten the quality
of life is almost the cause by food habits.
その幾つかある原因の中で、化学物質を多く使用した飲食物は、処理、濾過、排出など、
大変な内臓への負担です。
Food and drink with using a lot of chemical additive is a very burden to
the internal organs such as the disposition, the filtration, and the elimination.
その摂取を継続的に行えば高血圧や内蔵機能低下を招くと言われています。
You would onset the functional decline of internal organs and the high blood pressure,
if you continuously took it.
なるべく自然な物を口にして天命をまっとうする時まで「健康寿命」を延ばし
自立した生活が送れ、いくつになってもお好きなお酒やお料理を美味しく頂く事が、
幾つか有る理想の幸せの一つではないでしょうか。
We extend the "healthy life expectancy" that is the independent living
until completely ran out our life by eating of the natural food as possible.
I think it is one of some ideal happiness that can eat favorite dishes
and drinks for us as long as we live.
お酒やお料理は、消費でなく明日の活力であり未来の健康へ最高の投資だと思います。
I think food and beverage are the best investment to our health of the future
and the vitality of tomorrow.
They are not the consumption that we should save.
折角の楽しい宴です、体にも優しい科学添加物をなるべく使わないお酒やお料理を
選びたいものです。さあ、乾杯しましょう。
It is a fun and precious party.
We would like to select a dish and drink that are kind to the body without using
the chemical additive as possible.
Come on!
Why don't you toast?
最後に当店、日本酒生酛造り専門店 「ひとしずく」では、旬恵会席料理、
日本伝統の生酛造りの日本酒にて、お客様の「美味しい」笑顔と「未来の健康」に
少しでもお役にたてれば幸いです。
Finally, I hope if I could help customer's smile of delicious and the health of the future a little bit with the kimoto sake of Japanese tradition and Japanese seasonal tasting menu at Hitoshizuku Japanese restaurant.
詳しくは、当店 HP http://hitoshizuku-kimoto.jimdo.com/ をご覧下さい。
For more information,
I appreciate it if you would see our website
→http://hitoshizuku-kimoto.jimdo.com/
Thank you for reading indeed.
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