Departmental Bulletin Paper 広島発の秀逸バイオ技術,軟水醸造法の水質化学的および微生物学的要点
Chemical water quality and microbiological points of Nansui-Jyozouho, a soft water brewing method for Sake, an excellent biotechnology from Hiroshima

佐々木,健  ,  佐々木,慧

49pp.23 - 35 , 2016-12 , 広島国際学院大学
ISSN:1345-3858
NCID:AA11419398
Description
Focusing on the elucidation of the Nansui-jyozouho, a soft water brewing method for Sake, water quality of brewery in Hiroshima and all over Japan was investigated. Miyamizu, well water in Nada and Nishinomiya area was the hard water, however, well water in Hiroshima was the soft water except in Saijyo, Takehara, Mihara area. Well water in Fushimi (Kyoto), Saijyo, Takehara and Mihara was semi-hard water, classify between soft water and hard water. A soft water brewing method for Sake, developed by Senzaburo Miura, was summarized and discussed. His book entitled “Memory of practical improvement of Sake brewing”(1898) was discussed based on the chemical water quality and microbiological point of view, because these points were not elucidated so far. He mainly emphasized about the sanitary system during Koji making process. He might be succeeded making less-bacterial polluted Koji using the relatively dried Koji room (less moisture) which is a new trial in those days. And finally, he have succeeded to brew Sake without contamination and rot. Furthermore, he seemed to apply newly the intermittent sterilization system for washing and sterilizing fermentation vessels which process was not yet applied for Sake brewing in those days (in Meiji Period). These technologies are now applied for Ginjyoushu-Sake brewing.
軟水醸造法の解明を念頭に置き広島および全国の醸造用水の水質を比較検討した。灘の宮水は硬水であったが,広島では西条,竹原,三原以外の大部分の酒蔵井戸は軟水であった。京都,伏見の井戸水は硬度とリン(P)とカリウム(K)の高い軽度の硬水(硬度,107-142mg/L)か中等度の硬水(142-249mg/L)であった。軟水と硬水の中間の中硬度水であった。三浦仙三郎の軟水醸造の業績をまとめ,著書「改醸法実践録」(1898年)の記述を水質化学的及び微生物学的観点から考察した。これら要点はいまだ十分に解明されていなかった。仙三郎は特に,当時(明治期)考えられなかった衛生管理に重点を置き,乾燥した麹室で,雑菌汚染の少ない微生物学的に健全な麹を造ることで,腐造なく酒を醸造することに成功していると思われた。加えて,桶の滅菌に間欠滅菌を導入するなど当時では最新の滅菌手法を実行,推奨していることが示唆された。これらの軟水醸造法の基本技術は,現在でも吟醸酒造りの基礎として広く応用されていると思われる。
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http://harp.lib.hiroshima-u.ac.jp/hkg/file/12031/20180320122120/AA11419398_49_p23.pdf

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