Database: Sake Production

Sake is produced using the same method dating back to the 16th century. First, the rice is steamed. Then, kōji mold (Aspergillus) is added, containing the amylase necessary to break down the rice starch into glucose, along with yeast to start the fermentation of glucose into alcohol. Once the yeast is activated and begins to multiply, a mixture of steamed rice, kōji, and water is added multiple times. This double fermentation of starch into glucose and glucose into alcohol produces a concoction called moromi with an alcohol strength of 20% proof. The moromi is put in bags which are squeezed to extract the sake.

In medieval Japan, people drank sake together on various social occasions; when receiving guests, during private meetings between friends, after academic or literary gatherings, etc. However, sake has also played an important political role. Since ancient times, the imperial court hosted banquets where sake was served at the end of important ceremonies in the presence of the emperor.

For samurai, it was customary for a master and his disciples to drink sake in unglazed cups called kawarake to symbolize and reinforce the master-servant relationship. Vassals attended large banquets for annual events like New Year celebrations as well as special occasions such as an inheritance for the head of a family. In fact, sake was served so frequently that massive amounts of discarded kawarake have been excavated at former samurai dwellings.