11:30 AM - 11:45 AM
[MZZ48-04] Brewing culture and geology in Japan: examples of Satsuma shochu spirits and Koshu wine
Keywords:Shirasu plateau, alluvial fan, sweet potato, grapevine
Two examples of Japanese brewing culture, Satsuma-shochu spirits in Kagoshima prefecture and Koshu wine in Yamanashi prefecture, are demonstrated in concerning with their areal geology.
Satsuma region (Kagosima prefecture): The Shirasu plateau that is composed of upper Pleistocene pyroclastic sediments is widely distributed in the Satsuma region. The plateau has water permeability due to its porous nature. This feature results in the cultivation of sweet potato on the Shirasu plateau. Soft groundwater wells out from rims of the plateau. Sweet potato and groundwater are used for brewing shochu spirits.
Katsunuma area (Koshu city, Yamanashi prefecture): Katsunuma area is a part of the Kofu basin and alluvial fans are well developed. Water permeable nature of alluvial fan is suitable for cultivation of grapevine. Although the wine brewing is not traditional in Japan, two brewers of the Katsunuma area travelled to France to learn the wine brewing in the years 1877-1879.
Both Satsuma region and Katsunuma area are characterised by the water permeability of farmlands, which are closely related with each areal geology. Whereas water is needed for brewing shochu spirits, no water is necessary to make wine. Areal geology is one of the fundamental factors to make brewing cultures in these regions.
Satsuma region (Kagosima prefecture): The Shirasu plateau that is composed of upper Pleistocene pyroclastic sediments is widely distributed in the Satsuma region. The plateau has water permeability due to its porous nature. This feature results in the cultivation of sweet potato on the Shirasu plateau. Soft groundwater wells out from rims of the plateau. Sweet potato and groundwater are used for brewing shochu spirits.
Katsunuma area (Koshu city, Yamanashi prefecture): Katsunuma area is a part of the Kofu basin and alluvial fans are well developed. Water permeable nature of alluvial fan is suitable for cultivation of grapevine. Although the wine brewing is not traditional in Japan, two brewers of the Katsunuma area travelled to France to learn the wine brewing in the years 1877-1879.
Both Satsuma region and Katsunuma area are characterised by the water permeability of farmlands, which are closely related with each areal geology. Whereas water is needed for brewing shochu spirits, no water is necessary to make wine. Areal geology is one of the fundamental factors to make brewing cultures in these regions.