The origin of sake in Japan is surrounded by various theories, but it is believed that its production began alongside the start of rice farming during the Yayoi period (300 BCE–300 CE). Initially, shrine maidens brewed sake for thekami, the Japanese gods and goddesses, marking its sacred beginnings.

During the Nara period (710 CE–794 CE), brewing methods evolved into forms similar to those seen today. The establishment ofSake-no-Tsukasa, a governmental brewing office, signified the beginning of systematic, state-controlled sake production. By the Edo period (1603 CE–1867 CE), sake brewing became a specialized craft, led by skilled brewers. Although sake brewing was widespread among households, the Meiji era (1868 CE–1912 CE) saw the enforcement of the Liquor Tax Law, which prohibited homemade sake production.

Enjoying sake with friends and family remains a vital tradition during ceremonies such as weddings, funerals, and special events like the New Year, continuing its centuries-old cultural significance.

Sake is produced through the alcoholic fermentation of steamed rice, which involves the use ofkoji "rice malt," rice, and water. As rice lacks fermentable sugars, the process begins with saccharification, where the starch in the rice is broken down into sugar by the koji. Following this, yeast is introduced to ferment the sugars, transforming them into alcohol.

Sake brewing is a meticulous process consisting of approximately 12 intricate steps, each executed with utmost care. It involves the careful management of koji bacteria, the selection of high-quality rice, and pristine water—all crucial elements in sake-making.

The taste of sake varies depending on the raw materials: the type of rice, the water source, and the specific koji used by each brewery. This means you can savor entirely distinct sake experiences depending on which part of Japan the sake is made and the brewery you explore.

Rice

Rice is the primary ingredient in sake production. A specific type of rice, known as saka-mai, is used for sake production, featuring larger grains and a higher starch content compared to regular rice. To achieve a clean and clear sake flavor, sake brewers undertake the essential task of rice polishing. During this process, they carefully remove proteins, fats, and other unwanted substances from the surface of the rice grains.

Koji Rice Malt

According to Japanese tradition, koji is considered the most crucial ingredient in sake brewing, as rice lacks the necessary sugar for alcoholic fermentation. Koji is a type of mold fungus, but it is completely safe to consume. It contains enzymes, like amylase, that break down the starch in rice into sugar. For generations, koji has been a vital element in saccharifying rice. As a living organism, it is rigorously controlled at each sake brewery.

Water

The amount of water needed for sake brewing is approximately fifty times the total weight of rice. The water used in sake brewing is held to stricter standards than regular drinking water in Japan, with special attention given to the levels of elements like iron and manganese. In Japan, spring water is known for its soft, flavorful characteristics, which is why sake breweries are often concentrated in areas with pristine water quality.

There are various types of sake, each distinguished by unique brewing and filtering processes. Below, we've listed some basic varieties, but there are many more to explore. If you have the chance to visit Japan, we highly recommend heading to a sake bar to sample different flavors.

Junmai 

Junmai sake is made purely from rice, koji, and water with no brewing alcohol added. Because it is made only from these three ingredients, you can enjoy the organic flavor and the rich aroma of rice.

Daiginjo

Daiginjo is made with added brewing alcohol and has the highest degree of rice polishing. The combination with the aroma-enhancing effect of brewing alcohol, gives daiginjo a dry, clean aroma.

Junmai-Ginjo

Junmai-ginjo is a pure sake made from only rice, koji, and water, but with a higher degree of rice polishing which gives it a gorgeous aroma and mellow taste.
Junmai-daiginjo has a sweeter taste with the highest degree of rice polishing.

Hon-jozo

Hon-jozo is a sake variety where brewing alcohol is added, and the rice isn't highly polished. What sets it apart is its versatility—you can easily find it for everyday enjoyment, and it's delightful at any temperature.

Nigori

Nigori, often referred to as “cloudy sake,” is a sake variety with settled sake lees, giving it a distinctive bold flavor and a touch of sweetness. To enjoy it fully, give the bottle a gentle shake to stir up the flavorful lees before pouring.

Ara-bashiri

Ara-bashiri is the sake that first comes out from the filtering cloth without any pressing. It has a fresh, powerful aroma and taste, and is the one of the most popular types of sake in Japan.

Nama-zake

Also known as Kizake or Nama-shu, this sake is untouched by heat treatment, preserving the lively aroma of the koji.
You maybe surprised with a subtle sparkle in its taste. It's a rarity beyond Japan's borders, making it an exciting find.

Doburoku

Doburoku, a traditional folk sake, used to be a common homemade brew before the Meiji era. It offers a robust and earthy flavor. Under the present Liquor Tax Law, it has become a rare treat.