According to "Ryonoshuge" (Commentaries on the Civil Statutes) which was edited in the latter part of the ninth century, the sake brewed there was a thin sake by mixing rice, bara-koji rice malt used for today's sake brewing as well, and water together in jars and fermenting for about 10 days. |
そこで造られる酒は、9世紀後半に編まれた『令集解』(りょうのしゅうげ)によれば、麹は現在の製法と同じ米から造るばら麹で、米と麹と水を甕に入れて混ぜ合わせ、醗酵期間は十日ほどの薄い酒であったとされている。 |