From the rice fields to the world: The sake journey
Sake, a traditional Japanese alcoholic beverage made from fermented rice, has a rich history that dates back more than 2,000 years. From its humble beginnings as a religious sacrificial drink, it has evolved into a symbol of Japanese culture and craftsmanship.
Origin and historical development
Sake originated during the Yayoi period (c. 300 BC - 300 AD), when rice cultivation from China and Korea came to Japan. The first forms of sake, known as kuchikami-zake, were made by chewing cooked rice and then fermenting it with enzymes in human saliva.
During the Nara period (710-794 AD), more formal methods of sake production began to be used, including the use of koji (Aspergillus oryzae fungus) to break down the starch in the rice into sugars, which is the basis of the modern fermentation process. In the Edo period (1603-1868), sake production expanded greatly and became part of everyday life. This period also saw the emergence of new techniques, such as the use of water with a high mineral content (miyamizu) to improve the quality of sake.
The modern era and UNESCO
In the 20th century, sake production was modernised by the introduction of scientific approaches and technologies, such as the identification of the Saccharomyces sake yeast YABE in 1895 and the establishment of the National Fermentation Research Institute in 1904. In December 2024, the traditional Japanese art of sake making using koji was officially inscribed on UNESCO's list of Intangible Cultural Heritage. This recognition underlines the cultural importance of sake and its deep roots in Japanese society.
Current trend and global popularity
Although domestic consumption of sake in Japan has been declining since the 1970s, its popularity abroad has been growing. Exports of sake have increased by 70% in the last three years, with interest growing particularly in Europe and North America. Modern sake is made in a variety of styles such as junmai, honjozo, ginjo and daiginjo, which vary in the degree of polishing of the rice and the addition of alcohol. Sake is now popular not only in Japan but also around the world, where it is becoming part of various culinary experiences.
Sake is more than just a drink; it is a living legacy of Japanese culture that blends tradition with the modern world. Its history and evolution reflect a constant pursuit of excellence and a respect for the craft that endures to this day.
Sake categories
Non-Junmai:
Made with rice, water, yeast, Koji mold and distilled alcohol.
Daiginjo: Top quality, super premium sake.
Ginjo: Premium sake.
Honjozo: Lower quality, still premium.
Junmai:
Pure rice sake with no added alcohol.
Junmai Daiginjo: Super premium, the rice is the most processed.
Junmai Ginjo: Premium, with a balanced taste.
Junmai: Traditional sake with a fuller flavour.
How to consume sake properly: hot and chilled
Sake is an extremely versatile drink that can be enjoyed both hot and cold, depending on its type, season or personal preference. Each way of serving brings out different flavours and aromas of sake.
Chilled sake (Reishu)
Ideal for: High-quality types of sake, such as Ginjo and Daiginjo, which have a delicate aroma and fruity notes.
Temperature: 5-10 °C (like chilled white wine).
How to make it: Chill a bottle of sake in the fridge or in a bucket of ice water. Serve in small glasses or stylish ceramic cups.
Why try it: Refrigeration brings out the freshness and subtle fruit flavors, making this style ideal for warm summer days or when pairing with sushi and sashimi.
Warm sake (Atsukan)
Ideal for: Traditional Junmai sake and Honjozo, which have fuller body and stronger flavours.
Temperature: 40 - 55 °C (slightly warm to hot).
How to prepare it: Pour the sake into a ceramic container called a tokkuri. Heat the tokkuri in a water bath (water temperature should not exceed 70 °C) to the desired temperature. Serve in small ceramic glasses (ochoko).
Why try it: The heat enhances the umami and mellows the alcohol flavor, making warm sake popular in cooler weather or when paired with cooked foods such as grilled fish or broths.
Special serving tips
Traditional ritual: When serving sake, it is customary to pour it for guests, not yourself, emphasizing hospitality and respect.
Food pairing:
- Chilled sake pairs well with light dishes such as fish, salads or fruit.
- Warm sake pairs beautifully with grilled dishes, tempura or dishes with bold flavours.
Modern variations: sake can also be used in mixed drinks such as sake martinis or sake mojitos.
Whether you choose warm or chilled sake, the important thing is to enjoy its unique character and harmony of flavours. Kanpai!
