“Genroku” sake was made by the same method as used over 300 years ago

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Sake is a Japanese alcoholic beverage that has a long history.

However, today’s sake is very different from old sake.

I prefer today’s sake.

Old sake may not suit modern people’s taste.

In the first place, many people may not know what old sake tastes like.

I’m not sure if that’s why, but sake brewers hardly produce any sake according to the old method.

This sake called, Genroku was made by the same method as used over 300 years ago.

Japan at that time was in the Genroku era of the Edo period.

I’ll write my impression of the difference between Genroku and today’s sake.

The difference was clear at a glance.

Modern sake is clear and colorless, but Genroku had an amber color.

Genroku was a very sweet sake that resembled a noble-rot wine. In addition, it had a strong acid taste.

Surprisingly, the rice-polishing ratio of the rice used in Genroku sake was 90 percent.

It was very high compared to modern sake.

The surface layer of rice is the cause of the unfavorable taste of sake.

So, in the case of making “Daiginjo”, more than half of the surface layer is scraped down by a machine.

There wasn’t a rice-polishing machine in the Edo period. So, the rice-polishing ratio was high.

In the Edo period, a liquor store sold sake diluted with water.

It seems that it was natural.

The people at that time drank sake with a low alcohol content.

I tried to drink Genroku with water.

But it didn’t leave a big impression on me.

I don’t think that old sake, such as Genroku, is for everyone.

If you want to know what kind of sake the people in the Edo period were drinking, it is worth trying it.

It may be interesting to drink old sake while imagining Japan 300 years ago.

Actually, I enjoyed Genroku like that.

Genroku was a curious sake.

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