SAKE – THE ELITE IN JAPANESE CULTURE

Japan is a country of cultural quintessence. This essence is so much that it can catch any traveler when the opportunity to travel here. In particular, one of them, can not not mention the famous wine: Sake Wine.

Sake is the generic name of Japanese wines but is also the name of a famous alcohols, different from the Wines called Shochu.

Since the introduction of Japanese rice into the domestic market, the production of sake from rice has also been absorbed. Old Sake is not for ordinary people, but for royal service or temples, and is often used in religious festivals. By the end of the twelfth century, Sake began to become a popular beverage in the popular class.

 

History of sake wine

Sake is the generic name of Japanese wines but is also the name of a famous Japanese brewed wine, different from distilled wines called Shochu.

Production of sake from rice was introduced into Japan after the introduction of rice cultivation to the country of Japan about 300 years BC. In the past, Sake was mainly used for royal service or large temples, and is often used in religious festivals. By the end of the twelfth century, Sake began to become a popular beverage in the popular class.

“Record of Harima” (circa 716) records how to cook a wine called Kabi, which is quite similar to today’s Sake. Seishu, which is almost Sake and is still considered by the Japanese Taxation Law as including Nihonshu (Sake), is also mentioned for the first time in this document. The Heian Sake cooking techniques are expressed by the Hadaisen, a well-known “brand” of Soboshu wines in temples. Hadaisen is considered the first Seishu and also the first Sake.

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