Kodaishu - Days of Yore

Show Notes

Andy and Jim explore the very oldest kinds of sake in search of the real roots. From drunken serpents to monkly brews, we look at the earliest records of sake to see how it developed in the olden days.

Vocabulary from this episode

Sumizake - An ancient kind of filtered sake. No one knows for sure how they filtered it.

Dakushu / Doburoku / Nigorizake - all the same kanji, all meaning “cloudy/muddied sake.”

Heian Period - 794-1185

Goshu -  An ancient sake brewed in the Heian. Kojibuai 28.6%, water absorption 77% (Modern koji 22%, mizubuai 135% )

Goishu - Another ancient Heian sake. 1 dan jikomi brewed from late August into september. 28.6% kojibuai and mizubuai of 51.4% (very very low). SMV -80-100. The low water content prevented spoilage.

Kamakura - 1185-1333 Rise of private breweries, people drank too much, banned.

Muromachi 1336-1573

Azuchi-Momoyama 1568-1603

Edo Period 1603-1867

Tamonin Nikki (Tamon temple chronicles) from 1478 to 1618

Recommended Sake

Andy - Sawa no Tsuru Kimoto Honjozo 

Jim - Daruma Masamune 10 year koshu

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