SAKE : Past And Present

Japanese began producing SAKE sometime after the introduction of wet rice cultivation in the 3rd century B.C. The first written record of SAKE being consumed in Japan dates from about 300 A.D. In ancient Japan, SAKE production was confined primarily to the Imperial court and to large temples and shrines. As a result, SAKE has traditionally been associated with religious ceremonies and festivals.In the 12th century, while the court continued to play a central role, warriors established a new society.With the development of a stable cash economy, the court's SAKE breweries became independent. By the end of the 14th century, several hundred breweries were flourishing. The history of SAKE coincides with the history of Japanese culture. Today, some 2,000 breweries of all sizes produce more than 10,000 brands of SAKE. SAKE is loved by both men and women in Japan, and recently, health-conscious young people are gaining a new appreciation for SAKE.

SAKE is made primarily from rice and water, using KOJI, or SAKE yeast. A special kind of highly polished rice is used in making SAKE. The fermentation process for making SAKE is more complex than that for making beer or wine, taking three to four times longer than fermentation of grapes to make wine. Properly controlling the complex SAKE brewing process requires special knowledge and expertise.

SAKE is usually classified into six or seven taste categories. However, there are hundreds of terms used to describe the taste of SAKE, and more still to describe the bouquet, yielding a seemingly limitless vocabulary for the subject. Here, we will note just two terms commonly used among Japanese in classifying the taste of SAKE: KARAKUCHI and AMAKUCHI. KARAKUCHI means dry and smooth, whereas AMAKUCHI refers to a slightly sweet taste. Between dry and sweet there are several further distinctions. It's up to you to determine your favorite balance of taste and bouquet.

As we mentioned, a great number of terms are used to classify the taste of a SAKE. Sometimes, two different terms are used to describe a single type of SAKE. Generally, though, the words NIHON-SHU, meaning Japanese SAKE, and SEI-SHU, meaning refined SAKE, distinguish SAKE from other alcoholic drinks.

Let's examine the terms JUNMAI-SHU and GINJO-SHU. JUNMAI means "pure rice." GINJO-SHU is a special type of JUNMAI-SHU regarded as the ultimate achievement in SAKE brewing. In producing GINJO-SHU, the rice is polished until no more than 60% of the original grain remains. The GINJO-SHU method produces a fruity aroma unlike any other drink. GINJO-SHU production makes nerve-wracking demands on the brewer, who must work with great care and precision, performing most tasks by hand. Until 20 or 30 years ago, GINJO-SHU was brewed only in small quantities, making it a rare delicacy for average consumers. Now, however, it is possible to find it at large SAKE shops, and it is produced in all regions of the country.

Discover delicate and subtle tastes as you explore the world of SAKE. There is no textbook to guide you. The adventure awaits.