著者

上田 誠之助

出版者

公益社団法人日本生物工学会

雑誌

醗酵工学会誌 : hakkokogaku kaishi (ISSN:03856151)

巻号頁・発行日

vol.70, no.2, pp.133-137, 1992-03-25

被引用文献数

1

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From a study of various records, the author suggests that Japanese sake may have originated as follows. The Jyomon people (縄文人)-the first inhabitants of Japan-were taught sake brewing by means of chewing rice by the non-Chinese prople who crossed the East China Sea to Japan from the southern part of China in the 5th century BC. Later, the Yayoi people(弥生人)-Chinese prople who came from China or Korea to Japan-taught the Japanese people sake brewing by means of sprouted rice in the 2nd-4th century AD. From the 4th to the 9th centuries AD, the sprouted rice saccharifying agent was improved through adding sprouted rice infected by Aspergillus oryzae to steamed rice infected by Asp. oryzae, that is koji.