原料も微生物も自給自足火山島のおたのしみ
八丈島よりさらに南、人口わずか160人の青ヶ島には焼酎文化のルーツを感じさせる焼酎文化がある。麦にオオタニワタリという熱帯植物をかぶせて黒いカビをつけて麹にし、そこにサツマイモを加えて野生の酵母で発酵させ、もろみを蒸留すると高アルコールの焼酎ができる。わずかな耕作地を二毛作にし、寒い時期に麦、暖かい時期にイモを育てる。発酵に使う微生物も島内から。流刑にされた薩摩商人が伝えた近世の醸造法が、外界から隔絶された孤島のなかで生き延びていたのだ。

The delight of a volcanic island self-sufficient both in ingredients and microorganisms
South of Hachijo, the island of Aogashima, with barely 160 inhabitants, has a shochu culture that connects us to the roots of the shochu culture of Japan as a whole. By covering barley with ootani-watari, a tropical plant grown on the island, then adding black mold to make koji, before fermenting the mixture using wild yeast together with sweet potatoes, then finally distilling the moromi that results, a variety of shochu with an extremely high alcohol content is created. The people of the area double crop on marginal land, cultivating the barley in the cold months, and the sweet potatoes in the warm months. The microorganisms used in the fermenting process also come from the island. The early-modern brewing method was passed down by exiled Satsuma merchants, and in the isolation from the outside world that Aogashima enjoyed, the techniques have survived into our own day.

どう作って食べるか / HOW TO MAKE & EAT

❶蒸した麦を、オオタニワタリの葉を被せて保温し3日ほどかけて麹にする。
❷蒸したサツマイモと麹、水をタンクに仕込み酵母で発酵させもろみに。
❸3週間〜1ヶ月ほど発酵したもろみを蒸留して焼酎とする。
★伝統的な製法では、野生のクロコウジカビと野生酵母で醸す。
★各家庭での味が今でも受け継がれ、醸造家によって味が全く違う。

❶Steam barley, then cover with ootani-watari leaves, then keep warm for three days to make koji.
❷Put steamed sweet potatoes, koji, and water into a tank, then ferment with yeast to make moromi.
❸Distill the moromi after fermenting it for between three weeks and one month to create shochu.
★Traditional recipes call for the use of wild black mold and wild yeast in the brewing process.
★Flavors differ widely among brewers, as different households have inherited different flavor recipes.

蒸したサツマイモや塩辛とあわせて
Paired with steamed sweet potatoes or shiokara

食べられている地域 / Regions where it is eaten
青ヶ島
Aogashima

微生物の種類 / Types of microorganisms
黒麹菌、麹菌、酵母類など
Black koji mold, koji bacteria, yeast,etc.

 

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