Sake – Japan’s Liquor for two millennia

Sake has played a central role in Japanese life and culture for the past 2,000 years, as the knowledge and techniques involved in brewing have spread to all corners of the country. In fact, sake is such an integral part of the Japanese diet that having some knowledge of it can contribute to an understanding of its history, culture, and society.

Actually, sake could have two different meanings depending on who you’re talking to. If you are talking to a non-Japanese person, by using the term sake you would be specifically referring to the alcoholic beverage that is made from fermented rice. However, if you are talking to a Japanese person , when using the term sake you are referring to any alcoholic beverage in general , including wine, beer, fruit liqueurs, etc. The word that the Japanese use to refer to sake (fermented rice alcoholic drink) is ” nihonshu ” (日本酒)

Made primarily from rice, sake is a fermented drink. The alcohol content of sake ranges from 13% to 16% . Pristine water is needed to make sake, and producers take advantage of the various types of natural water available in Japan to make only the best.

There are many varieties of sake and it can be enjoyed hot or cold, depending on the season. Sake might just be the best medicine for whatever ails you, as long as it’s consumed in moderation. When toasting in Japan you say: “Kampai!”

History of sake

The history of sake dates back 2,500 years, to a period when rice cultivation began to dominate Japanese agriculture. The oldest writings on Japanese sake can be found in some 3rd century Chinese history books. These records state that the Japanese had ” a fondness for sake ” and ” the custom of gathering together to drink sake when mourning the dead .”

Shinto shrines and Buddhist temples began brewing sake in the 12th to 15th centuries, and it is from this period that today’s sake-making techniques are derived.

Over the years, sake brewing methods evolved, making mass production possible. By the 17th century , sake production had moved beyond the confines of shrines and temples to be the production of skilled artisans fully dedicated to the craft of sake brewing.

Containers for serving sake

The basic vessels for sake are the tokkuri (徳利), the decanter, and the ochoko (おちょっこ), the glass or small cup. They are normally made of ceramic, although you can find them in different materials such as glass, wood or lacquer and each material gives a different flavor to the sake. Many of these vessels showcase the best of Japan’s traditional craftsmanship.

Sometimes it is served in a masu which was originally a traditional Japanese tool for measuring liquids or grains. This gives the sake a slightly woody flavor, as a little bit of sake is often spilled into the masu when serving, and you can drink it afterwards and taste the difference.