In the Tempo era around the same time as the discovery of Miyamizu, Tazaemon, the 6th head of the Yamamura family, hit on the relation between the sake quality and the rice-polishing ratio. In brewing he used 'rice' that was polished longer and made whiter than usual.
The color of the sake is light and the taste is smooth and isn't sticky, which is different from before. As the result the sake was sold at the highest price in Edo (present Tokyo) when he sent it there in order to see the reaction of people. Encouraged by this, he proceeded to polish highly all the rice used in his breweries, and the good reputation of his sake was established.
The Nada regions, well located at the food of the Rokko range, are favoritable places for water mills. Other brewers in Nada followed his good example and the quality of the sake was much improved. Before the sake was brewed from highly polished rice, it contains a lot of unfavoritable tastes and is really sticky. (It is found from one of famous poets by Matsuo Basho, Japanese haiku poet.)
The sake brewed from highly polished rice is a match for the present "ginjo-shu" (sake brewed from rice polished to 60%). It can be said that Tazaemon is the originator of the "ginjo-shu."
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