“Exploring the History of Sake” – Its Evolution and Culture from the Yayoi Period to the Present

Hello, I’m Mana! This time, I’d like to share about the “History of Sake” that I’ve learned through studying for the Sake Certification. Sake, from ancient times to the present, has walked a deep history not just as an alcoholic beverage but as a symbol of Japanese culture. In this article, we will delve into how sake has evolved over its long history.

The Origins of Sake: A History from the Yayoi Period

The history of sake dates back over 2000 years. The origins of sake brewing in Japan began with the spread of rice cultivation during the Yayoi period. With the introduction of rice cultivation, fermented beverages made from rice began to be produced, forming the first iteration of what would become sake.

Particularly interesting is the method of sake brewing at the time called “kuchikami no sake” or “mouth-chewed sake.” This method involved village women chewing rice and fermenting it with the enzymes in their saliva, then spitting it into a container to ferment and produce alcohol. This represents one of the most primitive forms of natural fermentation, showcasing how people used the powers of nature to make alcohol.

Moreover, seeds of wild grapes found in pottery from the Jomon period suggest that a wine-like beverage could have been produced through natural fermentation, indicating that the prototype of sake might have also derived from other plants besides rice.

Ancient to Nara Period: The Beginnings of Ritual Sake Brewing

Records in the Nihon Shoki and Kojiki also mention sake. In ancient times, sake was an indispensable element in rituals and ceremonies. It was highly regarded as an offering to the gods and used specially in festivals and rituals.

During the Nara period (710-794 AD), government-operated sake brewing began. Particularly in Nara’s temples, monks took on the role of brewers, significantly influencing the development of the sake industry. For example, Shoryaku-ji in Nara is considered the birthplace of sake, becoming a central hub in the culture of sake. The sake produced here was revered as a pure drink for religious purification.

Heian Period: Court Culture and Sake

In the Heian period (794-1185 AD), sake became intertwined with court culture. In the imperial courts and noble residences, sake played a crucial role in ceremonies and banquets. The sake offered to sacred mirrors and swords, one of the “Three Sacred Treasures,” was considered holy. While the importance of sake in rituals increased, it also became a familiar presence to the common people, permeating into everyday life.

Furthermore, during the Heian period, “so-bo sake,” or temple-brewed sake, spread widely, transitioning from a purely religious role to becoming a common everyday beverage.

Muromachi Period: Commercialization and Development of Sake

The Muromachi period (1336-1573 AD) saw further evolution of sake brewing, marking the era when sake was commercialized. During this period, the number of breweries increased nationwide, and sake became a beloved drink among the common folk. In Kyoto, Nara, and across the country, sake was bought and sold, and a sake tax was also introduced.

Additionally, this era saw the birth of the “morohaku-zukuri” technique, which involved using polished white rice for high-quality sake brewing. This led to refined sake with deep flavors, and regional characteristics began to emerge.

Edo Period: The Golden Age of Sake

The Edo period (1603-1868 AD) is often called the golden age of sake. During this time, sake production significantly increased, and it became widely consumed among the common people. Notably, regions like Nada (Hyogo prefecture) and Fushimi (Kyoto prefecture) emerged as major sake-producing areas, with large quantities of sake being transported from these breweries to Edo, forming the “sake consumption culture of Edo.”

A notable technique established during this period was the “sandan-jikomi,” a method of adding steamed rice and koji to the shubo (sake starter) in three stages, stabilizing the fermentation process and producing higher-quality sake. Traditional methods like “kimoto” and “yamahai-moto” were also established during this time.

Meiji Period to Pre-war: Modernization and Establishment of the Sake Tax System

The Meiji period (1868-1912 AD) was a time of significant modernization for Japan, and sake was no exception. During this period, the sake tax system was introduced. The Meiji government used sake taxes as a major source of revenue, leading to strict control and monitoring of sake production and sales. This compelled all brewers to produce under government supervision, demanding improvements in quality.

The development of science and technology during the Meiji era also impacted sake brewing. In particular, the introduction of lactic acid to control fermentation and the development of “sokujo-moto” to reduce labor were significant advancements that made brewing more efficient.

Showa Period: The Impact of War and Recovery

The Showa period (1926-1989 AD) saw significant setbacks for the sake industry due to the wars, especially during the Second Sino-Japanese War and World War II. During these times, sake was heavily taxed as a vital revenue source, and the government imposed strict controls. Many breweries were forced to close, and sake production drastically declined.

After the war, Japan entered a period of rapid economic growth, and the demand for sake rose again. During this time, “sanbai-zoshu,” a method of increasing the quantity of sake by adding alcohol and sugar, became popular. However, this eventually led to a decline in sake consumption.

Contemporary Era: Reevaluation and Global Expansion of Sake

In the contemporary era, sake has once again garnered attention. Especially, specific name sake types such as “junmai-shu” and “ginjo-shu” have gained popularity, not only in Japan but also internationally. High-end restaurants in countries like France and the USA now serve sake alongside wine, marking the global expansion of sake.

Additionally, “sake brewery tourism” linked with the tourism industry is thriving, establishing a new tourist style of visiting local breweries to enjoy unique regional sakes.

Conclusion

As we can see, the history of sake is incredibly long, playing a vital role in Japanese culture from ancient times to the present. Sake, continually blending tradition and innovation, will continue to be cherished by many. When enjoying sake, reflect on its rich history and savor its flavors!