Presentation Information
[O08-02]Southern Fossa Magna as the "Origin of Alcohol in Japan"★Invited Papers
*Ken-ichiro Hisada1 (1.Japan Earth Science Olympiad Committee)
Keywords:
sake,Southern Fossa Magna,brewing water,wine
While much remains unknown about sake brewing in the Southern Fossa Magna region, the history of wine production around the Yamanashi-Nagano prefectural border (Central Highlands) is known for a very long time, and it has been suggested that its origins may have existed as early as the Jomon period. Among the pottery that can be considered "Jomon art" is pottery with perforated brims, and there are various theories as to its purpose. The most likely explanation is that it was used for sake brewing (Yamanashi Prefectural Archaeological Museum, 1984). Carbonized material resembling wild grapes was discovered within this pottery, and the small holes are thought to have been used to release gas during fermentation. Rice cultivation is thought to have been introduced to the region after the Yayoi period, but it has also been suggested that rice cultivation may have been practiced in the Late Jomon period, and further investigation is needed. According to Kawahata (2009), the population per 100 km2 during the Middle Jomon period was estimated at 300-450 people in the Kanto region and 200-300 people in the Chubu region. He also estimates that the population density of eastern Japan during the Jomon period was more than 10 times that of western Japan. The reasons for this population concentration east of the Chubu region should not only be explained by the availability of stone materials such as jade and obsidian, but also by the spiritual and cultural anthropological perspectives of ancient people (Nakazawa, 2021). The influence of the animistic concept of "mountain ranges, gods, and sake" cannot be overlooked. In particular, the Fossa Magna, a geographical corridor stretching from the Itoigawa River on the Sea of Japan coast to the Shinshu region, centered around the Wada Pass inland, likely held significant significance to ancient people. To the west of the Fossa Magna are the lofty peaks of the Northern, Central, and Southern Alps, whose sacred forms are overwhelming even to modern people. The euphoric state evoked by sake can be seen as a medium for communication between gods and ancient people (Koizumi, 1982). Therefore, Mt. Fuji, Mt. Yatsugatake, and Mt. Kaikoma, towering in front of the Chubu Highlands, may have supported ancient sake brewing.
Needless to say, water plays an important role in the sake brewing process. In particular, in sake brewing, water, along with rice and koji mold, is considered one of the "Souls of Japan" (Wada, 2015). Hisada et al. (2021) examined the relationship between the water quality and geology of sake brewing water in the Japanese islands (excluding Hokkaido), while Okuda et al. (2022) examined the impact of the brewing water's properties on sake brewing. In particular, their findings suggest that SO42- in brewing water may have the greatest effect in inhibiting amino acid production while suppressing ineffective adsorption of α-amylase and improving rice solubility.
The geology of the Yamanashi Prefecture region can be divided into ① the Outer Zone of Southwest Japan (and its extension), primarily the Mesozoic accretionary complex region (Shimanto Belt), ② the Izu Peninsula collision accretionary blocks, ③ the granite region, and ④ the active volcanic region (Hisada et al., 2024). Meanwhile, Yamanashi Prefecture's water systems consist of the Fuji River, the Katsura River, the second-class water system (Fuji Five Lakes), and the Tama River systems. Water quality analysis of eight major dissolved inorganic ions in brewing water, spring water, and river water was conducted. Results revealed some differences in water quality across geological regions (Hisada et al., 2024). First, water from ③ granite areas and ④ active volcanic areas was confirmed to exhibit relatively similar characteristics. Specifically, the ratios of Ca2+ and Mg2+ were relatively low and the ratio of HCO3– was relatively high in ③ granite areas and ④ active volcanic areas. Furthermore, the ratio of HCO3– was relatively low in water from ① the outer zone of Southwest Japan. Next, water from ① the outer zone of Southwest Japan and ② the Izu Peninsula collision accretionary block exhibited high SO42– concentrations at many sites. Water from ① and ② exhibited relatively high dissolved ion concentrations, while water from ③ granite areas and ④ active volcanic areas exhibited low concentrations at many sites. These differences in water quality are presumably due to the degree of granite weathering and the residence time in relation to the magnitude of volcanic ash fall.
Needless to say, water plays an important role in the sake brewing process. In particular, in sake brewing, water, along with rice and koji mold, is considered one of the "Souls of Japan" (Wada, 2015). Hisada et al. (2021) examined the relationship between the water quality and geology of sake brewing water in the Japanese islands (excluding Hokkaido), while Okuda et al. (2022) examined the impact of the brewing water's properties on sake brewing. In particular, their findings suggest that SO42- in brewing water may have the greatest effect in inhibiting amino acid production while suppressing ineffective adsorption of α-amylase and improving rice solubility.
The geology of the Yamanashi Prefecture region can be divided into ① the Outer Zone of Southwest Japan (and its extension), primarily the Mesozoic accretionary complex region (Shimanto Belt), ② the Izu Peninsula collision accretionary blocks, ③ the granite region, and ④ the active volcanic region (Hisada et al., 2024). Meanwhile, Yamanashi Prefecture's water systems consist of the Fuji River, the Katsura River, the second-class water system (Fuji Five Lakes), and the Tama River systems. Water quality analysis of eight major dissolved inorganic ions in brewing water, spring water, and river water was conducted. Results revealed some differences in water quality across geological regions (Hisada et al., 2024). First, water from ③ granite areas and ④ active volcanic areas was confirmed to exhibit relatively similar characteristics. Specifically, the ratios of Ca2+ and Mg2+ were relatively low and the ratio of HCO3– was relatively high in ③ granite areas and ④ active volcanic areas. Furthermore, the ratio of HCO3– was relatively low in water from ① the outer zone of Southwest Japan. Next, water from ① the outer zone of Southwest Japan and ② the Izu Peninsula collision accretionary block exhibited high SO42– concentrations at many sites. Water from ① and ② exhibited relatively high dissolved ion concentrations, while water from ③ granite areas and ④ active volcanic areas exhibited low concentrations at many sites. These differences in water quality are presumably due to the degree of granite weathering and the residence time in relation to the magnitude of volcanic ash fall.