Popular “Souboushu” Selections (Sake Brewed in Large Temples)

Souboushu were brewed in many temples. The Souboushu highly rated for their flavors are Bodaisen by Shoryakuji Temple (Nara prefecture) and Amano sake by Amanosan-Kongouji (Osaka city).
Bosaiden was highly acclaimed as a “well-renowned sake nationwide” by the eighth shogun Yoshikazu Ashikaga during the Muromachi Period (1336-1573). The way sake was brewed at Shoryakuji is characteristic for placing uncooked rice and steamed rice in the yeast starter mother water, using lactic acid water to grow lactic acid bacteria. This method was completed in the later Edo Period (1603-1867), the prototype of the kimoto method.
Bodai yeast is also referred to as the mizumoto yeast starter, the unique flavor derived from lactic acid bacteria.
Amano sake was continuously brewed until the production volume of Souboushu decreased in the later Azuchi-Momoyama Period (1573~1603). Souboushu was known to be preferred by samurai Hideyoshi Toyotomi.
Toyotomi is said to have stopped by the Amanosan-Kongouji Temple and ordered the temple to focus on producing Souboushu. The foundation passed down since this time period for the current method of brewing Japanese sake are the “Shiori Method” and “Tou Method,” both used to enhance alcohol concentration in Japanese sake.
The Tou Method divides and places the sake rice into the yeast starter over several times to enhance and prolong the fermentative activity to enhance alcohol concentration.
Souboushou is made using the Shiori Method; the foundation for the “three-step preparation method for fermentation mash” considered the basis for brewing Japanese sake.


現在の日本酒の作り方は基盤となる方法は、当時より日本酒のアルコール濃度を高める方法として、“しおり方式”と “とう方式”と言う方法があった。