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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Kohama style ： ウィキペディア英語版 Kohama style The was a method of making sake during the Edo period at the in the Amagasaki Domain of the former Settsu Province of Japan (now Takarazuka, Hyōgo Prefecture). Today, the method is used by homebrew enthusiasts or by small boutique brewers. ==History== The Kohama style is a direct descendant of techniques used by temple priests near the Mukogawa River in southeastern Hyōgo Prefecture, who learned their distillation techniques from the Nara style. This style spread quickly through the area by Sessen Jūnigō (摂泉十二郷) to places such as Itami, Ikeda, and Kōike. The sake was produced, then shipped down the Mukogawa River to Osaka, where it was then shipped to Edo. However, Sessen fell out of favor with the shogunate, which then began to regulate the brewing of the Kohama sake, and the style eventually disappeared by the middle of the Edo period. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kohama style」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.