The History of Japanese Sake
Japanese sake has been enjoyed for more than 2,000 years. Although it is made from only rice, water, and koji, the brewing techniques have evolved greatly over time. Here is a simple overview of how sake developed into the drink we know today.
1. The Beginning of Sake
Early sake was very different from modern sake. Because rice contains starch, not sugar, people needed a way to convert starch into sugar before fermentation.
Around the 4th century, Japan developed the use of koji mould and yeast, which made proper sake brewing possible. Before that, people even made “chewing sake”, where rice was chewed to start the fermentation process.
2. Sake in the Heian Period
During the Heian Period (8th–12th century), the Imperial Court created an official sake-brewing department. Sake started to be used for ceremonies and government events.
By the Muromachi Period (15th century), hundreds of small breweries were active in Kyoto. Monks in Nara also played an important role in improving sake-brewing techniques.
3. Major Progress in the Edo Period
The Edo Period (17th–19th century) was a turning point. Brewers developed more advanced methods and began producing stable, high-quality sake. Many of the techniques used today were established during this era.
4. How Sake Is Made
Modern sake brewing includes several detailed steps:
- Making rice koji
- Preparing the yeast starter (shubo)
- Multiple parallel fermentation, where starch becomes sugar and sugar becomes alcohol at the same time
- Slow fermentation in cold weather
- Pressing, pasteurising, storing, and ageing
This process requires great skill and careful temperature control.
5. Winter – The Best Season for Brewing
Sake is usually brewed in winter when low temperatures help control fermentation. Skilled brewers, known as Toji and Kurabito, work through the cold season to create clean, well-balanced sake.
Different water qualities across Japan were also discovered to influence flavour, which led to famous brewing regions.
6. Sake Today
Today’s sake keeps traditional methods but uses improved rice, yeast, and brewing technology. This has led to many varieties such as Junmai, Ginjo, Daiginjo, and sparkling sake.
Modern Japanese sake continues to evolve while staying connected to its long history.