History of Sake in Timeline
Sake, also known as Japanese rice wine, is an alcoholic beverage made in Japan by fermenting polished rice. Despite being called rice wine, its brewing process is closer to beer, where starch converts to sugar, which then ferments into alcohol. This differs from wine, where the sugar naturally found in fruits like grapes is fermented.
1904: Establishment of Sake-Brewing Research Institute and Introduction of Yamahai Method
In 1904, the Japanese government established the sake-brewing research institute and the National Brewing Laboratory developed yamahai, an innovative method for preparing starter mash.
1907: First Government-Run Sake-Tasting Competition
The first government-run sake-tasting competition was held in 1907, marking a significant step in the formalization and recognition of sake quality.
1910: Development of the Sokujō Method
In 1910, sokujō, a further refinement of the yamahai method for making starter mash, was introduced.
1912: The Meiji Era: A Turning Point for Sake Brewing
The beginning of the Meiji era (1868-1912) marked a period of rapid development in sake brewing techniques.
1923: Yamada Nishiki: The King of Sake Rice
In 1923, Yamada Nishiki, a variety of rice that would later be known as the "king of sake rice," was first produced.
1930: Innovation in Rice Milling Technology
A new rice milling machine emerged between 1930 and 1931, enabling the production of rice polished to about 50%. This innovation allowed for the creation of sake with a cleaner, more aromatic, and refreshing taste.
1931: Innovation in Rice Milling Technology
A new rice milling machine emerged between 1930 and 1931, enabling the production of rice polished to about 50%. This innovation allowed for the creation of sake with a cleaner, more aromatic, and refreshing taste.
1936: Yamada Nishiki Recommended for Ginjō-shu Production
In 1936, Hyogo Prefecture designated Yamada Nishiki, recognized for its suitability in brewing ginjō-shu, as its recommended rice variety.
1953: Development of Kyokai Yeast No. 9
Around 1953, "Kyokai yeast No. 9" (kyokai kyu-gō kōbo, 協会9号酵母) was developed. This yeast strain contributed fruity aromas, reminiscent of apples and bananas, to sake while also exhibiting excellent fermentation capabilities.
1955: The Revival of Aged Koshu
After a period of decline due to wartime policies and taxation, sake breweries resumed the production of aged koshu, a type of aged sake, in 1955.
1965: Increased Focus on Ginjō-shu Research and Development
From around 1965, there was a noticeable increase in the number of sake producers engaging in research and development efforts focused on ginjō-shu.
1968: Widespread Adoption of Kyokai Yeast No. 9
By approximately 1968, Kyokai Yeast No. 9 gained widespread adoption across Japan for sake production.
1973: Development of Kijōshu
The National Tax Agency's brewing research institute developed kijōshu (貴醸酒), a unique type of sake, in 1973.
1975: Ginjō-shu Enters the Market
Around 1975, ginjō-shu, a type of sake known for its fruity aroma and refined taste, transitioned from being a special product showcased at exhibitions to being commercially available.
1975: Peak Sake Production in Japan
Japan reached its peak sake production in the mid-1970s, after which the industry experienced a gradual decline.
1990: Standardization of Ginjō-shu Labeling
In 1990, the definition of what could be labeled as ginjō-shu was established, leading to a surge in the number of brewers producing and selling this premium sake variety.
2005: Origins of Sake Brewing
Bamforth, in 2005, suggested that true sake, made from rice, water, and koji (Aspergillus oryzae), likely originated during Japan's Nara period (710–794).
2007: Decline in Sake Breweries
The number of sake breweries in Japan decreased significantly, from 3,229 in 1975 to 1,845 in 2007, reflecting the changing dynamics of the industry.
2008: Use of Table Rice in Non-Premium Sake Production
In 2008, data from the Japan Sake and Shochu Makers Association revealed that while premium sake constituted 25% of total sake production, non-premium sake (futsushu) accounted for 75%. Notably, a significant portion of non-premium sake was produced using table rice rather than dedicated sake rice.
2009: Release of "Amaneko" using Aspergillus kawachii
In 2009, Aramasa Co, Ltd. released "Amaneko," a sake made using Aspergillus kawachii, a type of kōji typically used in shōchū production. This marked the rise in popularity of sake brewed with Aspergillus kawachii, known for its high citric acid production, which inhibits bacteria growth and imparts a sour, citrus-like flavor.
2009: Sake Exports Mark Beginning of Global Growth
In recent years, sake has experienced a surge in global popularity, resulting in a significant increase in exports. By 2022, the value of sake exports had grown to more than six times that of 2009.
2016: Sake Gains International Recognition
In 2016, Sake achieved international acclaim when Robert Parker's team evaluated over 800 Junmai Ginjo-shu, awarding 78 of them with a score of 90 or higher.
2019: Dominance of Yamada Nishiki and Omachi Rice Varieties
As of 2019, Yamada Nishiki and Omachi ranked first and fourth, respectively, in production among over 123 varieties of sake rice.
2020: Production of Futsū-shu
As of 2020, Futsū-shu, the ordinary sake equivalent to table wine, constituted 57% of sake production. This category stands in contrast to Tokutei meishō-shu, the special-designation sake recognized for its premium quality and specific brewing methods.
2022: Regulations on Distilled Alcohol in Sake Production
As of 2022, regulations stipulated by the Liquor Tax Act limit the amount of distilled alcohol that can be added in sake production. For the most inexpensive sake category, futsū-shu, the upper limit is set at 50% of the weight of rice used.
2022: Aspergillus luchuensis in Sake Brewing
As of 2022, sake made with Aspergillus luchuensis (black kōji) remained less popular than sake made with Aspergillus kawachii. Despite producing more citric acid, it yields less umami-producing amino acids and more bitter peptides, resulting in a flavor profile characterized by strong sourness and bitterness.
2022: Surge in Sake Exports
In recent years, sake has experienced a surge in global popularity, resulting in a significant increase in exports. By 2022, the value of sake exports had grown to more than six times that of 2009.
2023: Release of Reikyo Crystal 0
In 2023, Niizawa Brewery Co. released Reikyo Crystal 0, a sake with a rice polishing ratio of 0.85% or less, meaning at least 99.15% of its rice grains are polished away. Priced at 1,375,000 yen for 720 ml, it represents the most polished sake available.
