飮食部/酢 の変更点

• 追加された行はこの色です。
• 削除された行はこの色です。
• 飮食部/酢 へ行く。

https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0799:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0799.pdf]] 酢ハ、スト云フ、酸味ヲ有スルモノニシテ、主トシテ食物ヲ調理スルニ用イル、米ヲ以テ造ルヲ米酢ト云フ、其製法數種アリ、米酢ト醇酒トヲ以テ造ルヲ酒酢ト云ヒ、殘酢ニ酒ト水トヲ等分シテ加フレバ、又酢ヲ生ズル故ニ、萬年酢ノ稱アリ、又梅實ヨリ製スルモノヲ梅酢ト云ヒ、菖蒲莖ヲ古酒、酢、水ト共ニ甕中ニ入レテ製シタルモノヲ菖蒲酢ト云フ、
*&aname(E985A2E5908DE7A8B1){名稱};
**〔本草和名〕
***〈十九米穀〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0799:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0799.pdf]] 酢酒、一名醯〈楊玄操、音火兮反、〉一名苦酒、〈以&size(5){レ};有&size(5){二};苦味&size(5){一};故名&size(5){レ};之〉一名華池左味、〈出&size(5){二};丹家&size(5){一};〉和名須(○)、
**〔干祿字書〕
***〈去聲〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0799:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0799.pdf]] 醋酢〈上酸也、下酬酢字、今並作&size(5){レ};酢、〉
**〔倭名類聚抄〕
***〈十六鹽梅〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0799:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0799.pdf]] 酢 本草云、酢酒味酸温無&size(5){レ};毒、〈酢音倉故反、字亦作&size(5){レ};醋、和名須、酸音索官反、〉陶隱居曰、俗呼爲&size(5){二};苦酒&size(5){一};、〈今案、鄙語酢爲&size(5){二};加良佐介&size(5){一};(○○○○)、此類也、〉
**〔箋注倭名類聚抄〕
***〈四鹽梅〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0799:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0799.pdf]] 新修本草米等部下品同、證類本草無&size(5){二};酒字&size(5){一};、千金翼方、本草和名、醫心方皆有&size(5){二};酒字&size(5){一};、與&size(5){二};新修本草&size(5){一};同、按説文、酢、醶也、酸、酢也、則知酢五味之一、非&size(5){二};醬酢&size(5){一};、故古謂&size(5){二};醬酢&size(5){一};爲&size(5){二};酢酒&size(5){一};也、後轉單呼&size(5){二};酢酒&size(5){一};爲&size(5){レ};酢、則證類本草無&size(5){二};酒字&size(5){一};、蓋唐愼微從&size(5){二};今義&size(5){一};所&size(5){レ};刪、非&size(5){二};古本草之舊&size(5){一};也、下總本無&size(5){二};二音字&size(5){一};、按説文、酢醶也、醋客酌&size(5){二};主人&size(5){一};也、二字不&size(5){レ};同、而後人互通用、干祿字書、醋酢上酸也下酬酢字、今並作&size(5){レ};酢、故此云&size(5){二};亦作&size(5){一レ};醋也、慧琳音義廿九詳辨&size(5){レ};之、齊民要術、酢者今醋也、昌平本、下總本有&size(5){二};和名二字&size(5){一};、須依&size(5){二};輔仁&size(5){一};、按須之爲&size(5){レ};言、淸凉瘦削也、淸訓&size(5){二};須賀&size(5){一};、澄訓&size(5){二};、須牟&size(5){一};、明徹訓&size(5){二};須久&size(5){一};、用&size(5){レ};鍤用&size(5){レ};梳訓&size(5){二};須久&size(5){一};、凉訓&size(5){二};須須之&size(5){一};、生絹訓&size(5){二};須須之&size(5){一};、
筋訓&size(5){二};須知&size(5){一};、標訓&size(5){二};須惠&size(5){一};、杉訓&size(5){二};須伎&size(5){一};之類皆是也、酢味淸酸、故名&size(5){レ};須、那波本素作&size(5){レ};索、按字異音同、然素官與&size(5){二};廣韻&size(5){一};合、作&size(5){レ};素似&size(5){レ};勝、〈○中略〉新修本草陶注云、以&size(5){レ};有&size(5){二};苦味&size(5){一};、俗呼爲&size(5){二};苦酒&size(5){一};、此所&size(5){レ};引即是、釋名、苦酒淳毒甚者酢苦也、
**〔下學集〕
***〈下飮食〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0800:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0800.pdf]] 酢(ス)〈音素、與&size(5){レ};醋同、酸也、又音作、獻酬之義也、〉
**〔萬金産業袋〕
***〈六酒食〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0800:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0800.pdf]] 醋之部
江戸にては酢のよきを、北風酢(○○○)といふは、まつたく酢の出所の在名にもあらず、世にぬるきを南風といへば、それに對してきぶきといはんとて北風酢といふとか、
*&aname(E985A2E7A8AEE9A19EE8A3BDE6B395){種類製法};
**〔本朝食鑑〕
***〈二穀〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0800:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0800.pdf]] 酢〈和名須、今亦同〉、
集解、酢諸州家々多造&size(5){レ};之、大抵可&size(5){レ};擇&size(5){二};水之善&size(5){一};耳、自&size(5){レ};古以&size(5){二};和泉酢&size(5){一};(○○○)爲&size(5){レ};上、今亦多造&size(5){レ};之、贈&size(5){二};于四方&size(5){一};鬻&size(5){二};于都市&size(5){一};、以經&size(5){二};三年已上&size(5){一};者爲&size(5){レ};勝、其色如&size(5){二};濃酒&size(5){一};、其味甘而甚酸、近代以&size(5){二};相州中原成瀨氏(○○○○○○○)所&size(5){一レ};造爲&size(5){二};第一&size(5){一};、駿州吉原善德寺(○○○○○○○)所&size(5){レ};造、同州田中市上(○○○○○○)所&size(5){レ};造次&size(5){レ};之、此三所之酢、倶本&size(5){二};於泉州醋法&size(5){一};以增&size(5){二};減之&size(5){一};、其中原醋法、仲秋吉日用&size(5){二};早粳未&size(5){レ};脱&size(5){レ};殼者&size(5){一};、蒸&size(5){レ};甑晒乾、舂篩作&size(5){二};上白米&size(5){一};、一斗https://ys.nichibun.ac.jp/kojiruien/image/gaiji/ra_ins019187.gif &size(5){レ};飯稍硬、令&size(5){レ};如&size(5){二};酒飯&size(5){一};、麴六升、水一斗八升料定、先合&size(5){二};縛于堅炭一箇、鐵釘一箇&size(5){一};入&size(5){二};甕底&size(5){一};、此造醋之厭法也、次用&size(5){レ};飯乘&size(5){レ};温入&size(5){レ};甕、築定令&size(5){レ};固、要&size(5){二};水之不&size(5){一レ};漂、次入&size(5){レ};水、次入&size(5){レ};麴、以&size(5){二};厚紙&size(5){一};覆&size(5){レ};之爲&size(5){二};内蓋&size(5){一};、外以&size(5){二};木蓋&size(5){一};掩&size(5){二};甕口&size(5){一};、重用&size(5){二};柿澀紙&size(5){一};、覆&size(5){二};封於木蓋&size(5){一};、外以&size(5){二};左索繩&size(5){一};、縛定七回半、令&size(5){レ};甕置&size(5){二};日影至處&size(5){一};而不&size(5){レ};使&size(5){二};之動搖&size(5){一};、不&size(5){レ};使&size(5){三};之觸&size(5){二};非常物&size(5){一};、不&size(5){レ};使&size(5){二};雨露透過&size(5){一};、七八日候&size(5){二};天氣快晴&size(5){一};開&size(5){二};甕蓋&size(5){一};、不&size(5){レ};開&size(5){二};内紙蓋&size(5){一};而漏&size(5){レ};氣、至&size(5){レ};夕掩&size(5){二};外蓋&size(5){一};、縛&size(5){二};澀紙&size(5){一};至&size(5){二};明午前&size(5){一};又漏&size(5){レ};氣、若雨天掩&size(5){レ};蓋不&size(5){レ};開、若&size(5){レ};斯者二三十日、開封如&size(5){レ};前、至&size(5){二};内蓋沈而酸味生&size(5){一};、此酸之成也、雖&size(5){二};醋成&size(5){一};宜&size(5){レ};不&size(5){レ};滓&size(5){レ};瀘、至&size(5){二};來春二三月&size(5){一};、候&size(5){二};醋熟&size(5){一};入&size(5){二};布囊&size(5){一};而漉&size(5){レ};汁去&size(5){レ};滓、至&size(5){二};五六月&size(5){一};又候&size(5){二};滓生&size(5){一};入&size(5){レ};瓶、緩火煮一二沸、而去&size(5){レ};滓令&size(5){二};澄淸&size(5){一};、移&size(5){二};甕于屋内凉處&size(5){一};而半埋&size(5){レ};土、至&size(5){二};秋彼岸之際&size(5){一};而悉熟成矣、是大抵與&size(5){二};泉州田中善德&size(5){一};同、就&size(5){レ};中中原得&size(5){二};修製之妙&size(5){一};、而有&size(5){二};異香奇味&size(5){一};所&size(5){レ};不&size(5){二};他企及&size(5){一};而深秘不&size(5){レ};傳&size(5){レ};人也、一法、不&size(5){レ};舂黑粳一斗、煮作&size(5){二};強飯&size(5){一};如&size(5){二};酒飯&size(5){一};、爲&size(5){レ};宜、其飯乘&size(5){レ};温用&size(5){二};極好麴三斗&size(5){一};、拌匀入&size(5){二};于新淨桶中&size(5){一};、以&size(5){レ};手洗淨緊壓&size(5){二};桶中之飯麴&size(5){一};、用&size(5){二};淸水
一斗八升&size(5){一};徐々入&size(5){二};桶中&size(5){一};、要&size(5){レ};不&size(5){レ};令&size(5){二};飯麴以漂浮&size(5){一};、或先使&size(5){三};木蓋入&size(5){二};桶中&size(5){一};、到&size(5){二};飯麴上&size(5){一};而後入&size(5){レ};水、亦飯麴不&size(5){レ};動而佳、經&size(5){二};過七日&size(5){一};而用&size(5){二};竹竿&size(5){一};攪&size(5){レ};之一次、又過&size(5){二};七日&size(5){一};而攪&size(5){レ};之一次、如&size(5){レ};此者三四次、經&size(5){二};二十七八日&size(5){一};而用&size(5){レ};蓋掩&size(5){レ};桶、重以&size(5){二};縄紙稻草類&size(5){一};、縛&size(5){二};定其蓋上&size(5){一};、至&size(5){二};七十日&size(5){一};而熟宜&size(5){レ};用&size(5){レ};之、或至&size(5){二};五十日&size(5){一};而熟亦有、此據&size(5){三};時候有&size(5){二};遲速&size(5){一};、但以&size(5){二};熟醋之澄淸&size(5){一};爲&size(5){レ};度、既汲&size(5){二};澄淸&size(5){一};了、用&size(5){二};經年煮煎之鐵古鍋&size(5){一};、而炭火煎一發沫、乘&size(5){レ};温入&size(5){二};桶或甕&size(5){一};急掩&size(5){レ};蓋、了以收藏、則不&size(5){レ};失&size(5){二};香氣&size(5){一};、而經&size(5){レ};年彌佳、凡置&size(5){二};醋桶&size(5){一};喜&size(5){二};閑地及日影至處&size(5){一};、而遇&size(5){二};雨雪&size(5){一};時、苦覆裹可&size(5){レ};避&size(5){レ};之、而不&size(5){レ};及&size(5){レ};埋&size(5){レ};土、最忌&size(5){二};車馬碓杵一切聲響動振處及穢臭近地&size(5){一};爾、此法雖&size(5){下};略與&size(5){二};前法&size(5){一};同&size(5){上};而有&size(5){レ};異、可&size(5){二};併用&size(5){一};焉、又有&size(5){二};六月醋(○○○)者&size(5){一};、其法夏土用中用&size(5){二};不&size(5){レ};舂黑粳一斗&size(5){一};、煮作&size(5){二};硬飯&size(5){一};、候&size(5){レ};冷合&size(5){二};好麴六升&size(5){一};、入&size(5){二};水二斗五升&size(5){一};、調入&size(5){二};桶中&size(5){一};如&size(5){二};前法&size(5){一};、壓&size(5){二};飯麴&size(5){一};入&size(5){レ};水、令&size(5){レ};不&size(5){二};浮上&size(5){一};、經&size(5){二};七日半&size(5){一};開&size(5){レ};蓋、若遇&size(5){レ};雨急掩&size(5){レ};蓋、苦密&size(5){二};封之&size(5){一};、日中醋淸澄時、建&size(5){レ};簀而汲&size(5){レ};之、最忌&size(5){二};響動及穢臭近地&size(5){一};、其簀外淸醋盡則別用&size(5){二};粳二升&size(5){一};煮作&size(5){レ};粥、乘&size(5){レ};温合&size(5){二};簀中之舊渣&size(5){一};餘如&size(5){二};前法&size(5){一};、熟後取&size(5){二};淸醋&size(5){一};、此稱&size(5){二};二番醋&size(5){一};也、又有&size(5){二};菖蒲醋(○○○)者&size(5){一};、五月五日用&size(5){二};煮菰粽&size(5){一};、截&size(5){二};去首尾之菰莖&size(5){一};、乘&size(5){レ};温兩箇生菖蒲莖一握長一尺、好古酒一升、好醋一升、淸水一升、倶入&size(5){二};甕中&size(5){一};、以&size(5){レ};蓋掩&size(5){二};甕口&size(5){一};而緊封&size(5){レ};之、置&size(5){二};于閑暖地&size(5){一};、最忌&size(5){二};動響不淨&size(5){一};、經&size(5){二};一月許&size(5){一};候&size(5){二};醋熟&size(5){一};而用&size(5){レ};之、若有&size(5){下};敗酒生&size(5){二};酸味&size(5){一};者&size(5){上};、則時投&size(5){二};醋中&size(5){一};、亦好、久而如&size(5){二};煎茶色&size(5){一};則醋味甚嚴、經&size(5){レ};年彌好、但此醋浸&size(5){二};昆布&size(5){一};甕&size(5){二};鰻https://ys.nichibun.ac.jp/kojiruien/image/gaiji/ra_ins046626.gif &size(5){一};則成&size(5){二};厚大&size(5){一};、故世人忌&size(5){レ};之亦有、又有&size(5){二};萬年醋(○○○)者&size(5){一};、用&size(5){二};好酒一升、好醋一升、淸水一升&size(5){一};、拌合調匀以入&size(5){レ};甕掩&size(5){レ};蓋密封、置&size(5){二};閑暖地&size(5){一};、經&size(5){二};三四十日&size(5){一};而醋熟、若取&size(5){二};用之&size(5){一};取&size(5){二};一盞&size(5){一};、則別用&size(5){二};好酒一盞&size(5){一};入&size(5){二};甕中&size(5){一};常如&size(5){レ};斯、則幾取&size(5){レ};醋亦原醋不&size(5){レ};盡、故稱&size(5){二};萬年&size(5){一};、或曰、前之菖蒲醋、亦取&size(5){二};用醋&size(5){一};而復用&size(5){レ};酒、入&size(5){二};前醋之分限&size(5){一};、則原醋不&size(5){レ};盡、永成&size(5){レ};用而可也、又萬年法、用&size(5){二};好醋七合諸白酒三合&size(5){一};、拌合調匀、炭火煎至&size(5){二};七合&size(5){一};、乘&size(5){レ};温入&size(5){レ};瓶掩&size(5){レ};口密封、置&size(5){二};閑暖地&size(5){一};、經&size(5){二};十五六日&size(5){一};而熟、此亦取&size(5){レ};醋入&size(5){レ};酒而令&size(5){レ};不&size(5){レ};盡、若&size(5){レ};斯之類不&size(5){レ};可&size(5){二};勝許&size(5){一};、家々造&size(5){レ};醋以競&size(5){レ};奇焉、
**〔本朝食鑑〕
***〈二華和異同〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0801:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0801.pdf]] 醋
華有&size(5){二};米醋、麥醋、麴醋、糠醋、糟醋、餳醋、桃醋、葡萄、大棗、蘡薁等諸雜果醋&size(5){一};、會&size(5){レ};意者亦極酸烈、惟米醋二三年者可&size(5){レ};用、李時珍用&size(5){二};米醋大麥糯米粟米小麥餳醋&size(5){一};、其餘不&size(5){レ};能&size(5){二};盡紀&size(5){一};也、近代越僧麥朝敎&size(5){二};橙醋法&size(5){一};、亦香醋可
&size(5){レ};愛、而不&size(5){レ};足&size(5){レ};用耳、本邦惟用&size(5){二};陳新米醋酒醋&size(5){一};、如&size(5){二};菖蒲醋&size(5){一};亦不&size(5){レ};爲&size(5){レ};佳、
**〔和漢三才圖會〕
***〈百五造釀〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0802:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0802.pdf]] 酢(す)〈音醋、醋同、醯音兮苦酒、和名須、釅醶https://ys.nichibun.ac.jp/kojiruien/image/gaiji/ra_ins039982.gif 並同酒醋之味厚也、訓&size(5){二};木布之&size(5){一};、〉本綱、醋有&size(5){二};數種&size(5){一};、惟米醋二三年者入&size(5){レ};藥、米酢法、三伏時用&size(5){二};倉米一斗&size(5){一};、淘淨、蒸&size(5){レ};飯、攤令盦黄、晒簸水淋淨、別以&size(5){二};倉米二斗&size(5){一};蒸&size(5){レ};飯和匀入&size(5){レ};甕、以&size(5){レ};水淹過、密&size(5){二};封暖處&size(5){一};三七日成矣、
米醋(○○)〈酸苦温〉 比&size(5){二};諸醋&size(5){一};最釅、入&size(5){レ};藥多用&size(5){レ};之、屬&size(5){レ};木脾病母&size(5){二};多食&size(5){一レ};酸、多食損&size(5){二};筋骨&size(5){一};、亦損&size(5){レ};胃不&size(5){レ};益&size(5){二};男子&size(5){一};損&size(5){二};顏色&size(5){一};、〈服&size(5){二};茯苓丹參&size(5){一};人不&size(5){レ};可&size(5){レ};食&size(5){レ};醋〉醋殺&size(5){二};一切魚肉菜毒&size(5){一};、産婦房中常以&size(5){二};火炭&size(5){一};沃&size(5){二};醋氣&size(5){一};爲&size(5){レ};佳、酸益&size(5){レ};血也、胞衣不&size(5){レ};下者、〈腹滿則甚危〉以&size(5){レ};水入&size(5){二};醋少許&size(5){一};、噀&size(5){レ};面神効也、造&size(5){二};靴皮&size(5){一};者得&size(5){レ};醋而紋皺、故知其性收而不&size(5){レ};散也、人食&size(5){レ};酸則齒軟、謂其水生&size(5){レ};木、水氣弱、木氣強、故然、
按酢諸國皆造&size(5){レ};之、泉州及攝州兵庫爲&size(5){レ};良、相州駿州亦出&size(5){二};名醋&size(5){一};、大抵造法米麴一斗二升水一斛和匀白米二斗、蒸&size(5){レ};飯乘&size(5){レ};熱投&size(5){レ};甕固封、〈勿&size(5){レ};使&size(5){二};婦人觸穢人近&size(5){一レ};之、最忌&size(5){二};不淨物&size(5){一};、〉毎七日一次攪&size(5){レ};之、三七日而成、盛&size(5){レ};囊醡&size(5){レ};汁去&size(5){レ};滓、如不&size(5){レ};熟則以&size(5){二};火炭&size(5){一};投&size(5){二};其醋甕&size(5){一};、即味醶、
凡患&size(5){二};癰腫&size(5){一};人食&size(5){レ};醋發&size(5){レ};膿、敷&size(5){レ};醋消&size(5){レ};腫、〈功有&size(5){二};内外之異&size(5){一};〉用&size(5){レ};醋洗&size(5){二};紅染絹&size(5){一};能脱&size(5){レ};紅、用&size(5){レ};醋洗&size(5){二};銅器&size(5){一};色鮮明、用&size(5){二};醋滓&size(5){一};琢&size(5){二};鍋釜外面&size(5){一};、鏽落如&size(5){二};銀色&size(5){一};、
梅酢(○○) 即梅汁也、六月製&size(5){二};梅干&size(5){一};時取&size(5){レ};之、用&size(5){二};生梅黄熟者一斗&size(5){一};漬&size(5){レ};水一日、苦汁出時取出、以&size(5){二};鹽三升&size(5){一};糝&size(5){レ};梅、安&size(5){二};壓石&size(5){一};一晝夜、梅汁出取&size(5){レ};梅日晒、又漬&size(5){二};件梅汁&size(5){一};、日乾再三則梅干成矣、用&size(5){二};其梅汁&size(5){一};盛&size(5){レ};甕收用、乃是梅醋也、經&size(5){レ};年不&size(5){レ};敗、如病人食&size(5){レ};之亦毒少、然不&size(5){二};藥入用&size(5){一};、
**〔雍州府志〕
***〈六土産〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0802:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0802.pdf]] 醋汁 以&size(5){レ};來造&size(5){レ};之謂&size(5){二};米醋&size(5){一};(○○)、伏見之所&size(5){二};釀造&size(5){一};、世稱&size(5){二};伏見醋&size(5){一};而爲&size(5){二};名産&size(5){一};、猶&size(5){レ};稱&size(5){二};駿河國善德寺醋&size(5){一};、然今京師之所&size(5){レ};製、其味酸美而不&size(5){レ};及&size(5){レ};取&size(5){二};他邦&size(5){一};、又一方有&size(5){二};酒酢&size(5){一};(○○)、始米醋醇酒等分合&size(5){レ};之、盛&size(5){二};是於壺&size(5){一};緊掩&size(5){レ};口、夏六月土用中、與&size(5){レ};壺置&size(5){二};庭園&size(5){一};曝&size(5){二};炎日&size(5){一};、經&size(5){二};七十日餘&size(5){一};斟&size(5){二};取之&size(5){一};而用&size(5){レ};之、隨&size(5){二};其所&size(5){レ};斟之器大小&size(5){一};、又酒并水等分量&size(5){レ};之、則亦如&size(5){レ};舊入&size(5){二};其壺内&size(5){一};、歴&size(5){レ};年不&size(5){レ};腐、用&size(5){レ};之有&size(5){レ};餘、故謂&size(5){二};萬年醋&size(5){一};(○○○)、或又菖蒲葉細剉少許加&size(5){二};其内&size(5){一};則發&size(5){二};芳氣&size(5){一};、故或謂&size(5){二};
菖蒲醋&size(5){一};(○○○)、
**〔日本山海名産圖會〕
***〈一〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0803:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0803.pdf]] 釀酢
黑米貳斗、一夜水に漬して、蒸飯を和熟の儘、甑より造り桶へ移し、麴六斗水壹石を投じ、蓋して息の洩れざるやうに、筵薦にて桶をつゝみ纒、七日を經て蓋をひらき拌(か)きて、又元のごとく蓋して、七日目ごとに七八度宛拌て、六七十日の成熟を候ひて後、酒を絞るに同じ、〈酢は食用の費用はすくなく、紅粉昆布染色などに用ゆること至つて夥し、〉是又水土家法の品多し、中にも和州小川、紀の國の粉川、兵庫北風、豐後船井、相州、駿州の物など名産すくなからず、
**〔延喜式〕
***〈四十造酒〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0803:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0803.pdf]] 酒酢料六百八十八石三斗七升七合〈○中略〉
造&size(5){レ};酢料六十五斛
右以&size(5){二};庸米&size(5){一};受&size(5){二};民部省&size(5){一};〈○中略〉
造&size(5){二};雜給酒及酢&size(5){一};法〈○中略〉
酢一石料米六斗九升、蘗四斗一升、水一石二斗、〈○中略〉
右依&size(5){二};前件&size(5){一};、其酒起&size(5){二};十月&size(5){一};、酢起&size(5){二};六月&size(5){一};、各始釀造經&size(5){レ};旬爲&size(5){レ};醞、並限&size(5){二};四度&size(5){一};、
*&aname(E985A2E794A3E59CB0){産地};
**〔庭訓往來〕
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0803:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0803.pdf]] 備後酒、和泉酢(○○○)、若狹椎、宰府栗、
**〔和泉名所圖會〕
***〈三泉南郡〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0803:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0803.pdf]] 名産和泉酢〈山直鄕新在家村より出る〉
**〔寬政武鑑〕
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0803:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0803.pdf]] 岡部美濃守長備〈○和泉岸和田〉 時獻上〈三月〉和泉酢兩種
**〔狂言記〕
***〈一〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0803:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0803.pdf]] すはじかみ
〈はじかみ〉罷出たるは、山城の國はじかみ賣で御ざる、〈○中略〉 〈す〉罷出たるは和泉の國の酢うり(○○○○○○○○)で御ざる、又今日もあきないに參らふとぞんずる、やれさて一段のひよりに、であはせたる事かな、まづうりませう、すこん、〈○下略〉
**〔扶桑名處名物集〕
***〈尾張〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 半田酢屋
下男つかふ支配は仕入時くちをすくする丸勘の店   〈信長岡〉明福
**〔毛吹草〕
***〈三〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 駿河 善德寺酢(○○○○)
**〔紀伊續風土記〕
***〈物産十下〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 酢
那賀郡粉河村にて製する者は、他處の製より氣味大に勝りて、諸國へも多く出す、
*&aname(E985A2E985A2E59586){酢商};
**〔七十一番歌合〕
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 七十一番 左   酢造
さもこそは名におふ秋の夜半ならめあまり澄たる月の影哉
左あまりといひて、すとは聞えたるを、かさねてすとよめるやいかゞ、
いつまでか待宵ごとの口つけにあすや〳〵といふをたのまむ
左歌は、酢つくる人は、あすや〳〵といひて、祝ごとにするといへるをよめるにや、ゑんにきこゆ、
**〔天保武鑑〕
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 御酢屋   〈かんだ三川丁〉鳥居次右衞門
***〈元治改正〉
**〔京羽津根〕
***〈三〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 酢造所  〈衣棚丸太町上〉 壺屋八右衞門  〈堀川御池下〉 菊屋三右衞門
*&aname(E985A2E985A2E79BB4){酢直};
**〔東大寺正倉院文書〕
***〈十九〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 伊豆國天平十一年正税帳
毎年正月十四日讀金光明經四卷、又金光明最勝王經十卷、合壹拾肆卷供養料稻肆拾玖束、〈○中略〉
酢壹升壹合伍夕貳撮價稻貳束參把、
依&size(5){二};太政官天平十一年三月廿四日符&size(5){一};講説最勝王經調度價稻壹仟肆佰玖拾伍束〈○中略〉
供養料稻伍拾伍束〈○中略〉
酢壹升貳合玖勺陸撮價稻貳束伍把玖分
**〔天保十三年物價書上〕
***〈上〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0804:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0804.pdf]] 酒酢醬油直段書上
一上酢 〈元直段金壹兩ニ付三樽五分替〉 〈三斗入壹樽ニ付、代銀拾七匁壹分四厘、壹升ニ付、代六拾八文、引下壹升ニ付、代六拾四文、壹合ニ付、代七文、引下壹合ニ付代六文、〉
一中酢 〈元直段金壹兩ニ付五樽替〉 〈三斗入壹樽ニ付、代銀拾貳匁、壹升ニ付、代四拾八文、引下ゲ壹升ニ付、代四拾六文、壹合ニ付、代五文、〉
一下酢 〈元直段金壹兩ニ付七樽五分替〉 〈三斗入壹樽ニ付、代銀八匁、壹升ニ付、三拾文、引下ゲ壹升ニ付、代貳拾八文、壹合ニ付、代三文、〉
右者此度錢相場御定被&size(5){二};仰渡&size(5){一};御座候ニ付、右釣合を以、右之通直段引下ゲ賣買爲&size(5){レ};仕度奉&size(5){レ};存候間、此段申上候、以上、
〈寅〉八月十二日   〈七番組南茅場町〉 名主 甚七印
〈靈岸島濱町〉 同 太一郞印
〈南新堀町〉 同 平兵衞印
**〔三省録〕
***〈四附言〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0805:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0805.pdf]] ある人の持てるふるき引札を見るに左之通
〈げんきん御めじるし〉%図% 酒酢醬油直段附   〈鍜治橋御門前南角〉小島屋嘉兵衞〈○中略〉
酢醬油壹升ニ付
一尾張酢(○○○)  同貳拾八文   一北風酢(○○○)  同四拾八文〈○中略〉
この引札年號なし、〈○中略〉慶安年中の引札なるべし、
*&aname(E985A2E99B9CE8BC89){雜載};
**〔延喜式〕
***〈三十三大膳〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0805:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0805.pdf]] 仁王經齋會供養料〈○中略〉
酢一合四勺〈好物料五勺、海菜料三勺、生菜料三勺、索餠料一勺、汁物料二勺、〉
**〔東大寺正倉院文書〕
***〈四十二〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0805:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0805.pdf]] 豐後國天平九年正税帳
球珠郡
天平八年定正税稻穀壹萬漆仟貳伯貳拾斛陸斗捌升貳合貳勺〈○中略〉
酢漆斛伍斗
**〔古事談〕
***〈三僧行〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0806:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0806.pdf]] 慈惠大僧正ハ近江國淺井郡人也、叡山戒壇ヲ依&size(5){レ};不&size(5){二};合期&size(5){一};、人夫エツカレザリケル比、淺井郡司ハ相親之上師壇ニテ修&size(5){二};佛事&size(5){一};之間、此僧正ヲ奉&size(5){レ};請、僧膳キコエムトテ、前ニテ大豆ヲイリテ酢ヲ掛ケルヲ、僧正ナニシニ酢ヲバ懸哉ト被&size(5){レ};問ケレバ、郡司云、温時懸&size(5){レ};酢ツレバ、酢ムヅカリトテニガミテ、ヨクハサマレ候也、不&size(5){レ};然バスベリテハサマレヌ也云々、〈○下略〉
**〔台記〕
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0806:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0806.pdf]] 仁平二年二月廿七日癸亥、饗膳〈前一日弁備&size(5){レ};之○藤原賴長大臣大饗〉尊座兩座前、〈左大臣雖&size(5){レ};不&size(5){レ};來備&size(5){レ};饌〉各立&size(5){二};朱漆三尺臺盤二脚&size(5){一};、〈○中略〉臺盤外〈○中略〉第七、並居茶〈盛&size(5){二};窪器&size(5){一};〉著、匕、〈○註略〉鹽、酢、酒、醬、〈四種盛&size(5){二};小窪器&size(5){一};、已上南上、〉
**〔萬葉集〕
***〈十六有由縁并雜歌〉
>https://ys.nichibun.ac.jp/kojiruien/image/gaiji/SearchPage.png [[p.0806:https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0806.pdf]] 詠&size(5){二};酢、醬、蒜、鯛、水葱&size(5){一};歌
醬酢爾(ヒシホスニ)、蒜都伎合而(ヒルツキカテヽ)、鯛願(タヒネガフ)、吾爾勿所見(ワレニナミセソ)、水葱乃煮物(ナギノアツモノ)、