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Sake |
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Sake history is unfortunately not well documented nor how it was discovered. There are multiple theories, one suggesting that the brewing of rice started in China, along the Yangtze River and was subsequently exported to Japan. Another theory traces sake brewing back to 3rd century Japan. With wet rice cultivation, combination of water and rice lying around together would have resulted in moulds and fermentation.
Regardless, the first sake was called kuchikami no sake, (口噛みの酒) or "mouth chewed," sake. It was made by chewing rice, chestnuts, millet, acorn and spitting the mixture into a tub. Of course, over time this has now progressed to a refined art and even perhaps cult status. All brewers or Kura in Japan have their own individual way of producing sake. Whether it is the milling stages of the rice, ie how much is milled from the original grain, the koji (natural yeast) is added, how long it is left to ferment and whether it is stored in vats or pre bottled then stored. The taste of Sake depends on achieving a balance between sweetness and acidity, a balance that can be maintained only through the combination of proper water, malt, yeast and steamed rice. This balance cannot be assured by technology, but only with the experience of skilled artisans who have special insight into the subtleties of minute changes in climate, rice and water. Sake is classed as a wine, though it is actually not, nor a spirit and definitely not a beer. It is a unique alcoholic drink in it's own right. Sake is indeed a luxurious liquid essence that not only is celebrated during periods of festivity but also a drink to enjoy with food, family and friends. |
