Also, the ancient Japanese high-temperature saccharification method in the history of Japanese sake described in "Engi-shiki"(detailed enforcement regulations of the Engi era) is not directly related to the modern Himeii method.
また、『延喜式』に記述のみられる日本酒の歴史上古の日本の高温糖化法と現代の姫飯造りには直接的なつながりはない。 |