content: When it comes to the history of Japanese alcohol, you cannot miss “Sake”. Sake is made from rice and water.T here are many different types of sake. According to legend, Japanese Sake was Invented during the Yayoi period (300 BC – 250AD).It was used as a dedication to God. The top producing prefecture is Hyogo prefecture, followed by Kyoto and Niigata refecture.
Summary
Sake has become popular around the world due to its rich flavor. We are going to introduce two famous Sake Breweries from the Tokyo area. The first is Ishikawa Brewery. It isfamous for its “Tamajiman”, made since 1933. The other is Ozawa Brewery where they are famous for Sawanoi Sake. The secret of Sake making lies in the brewery. You now have a chance to visit and see sake production. We will give more details about both Ishikawa Brewery and Ozawa Brewery.
The Brief History Of Japanese Sake And Its Development
According to the legend, Japanese sake was invented during the Yayoi period (300 BC – 250AD). Sake, produced mainly from rice due to the production of rice in western Japan, Kyushu and Kinki, originated after paddy agriculture was established after the Jomon period and the Yayoi period. The production of rice became stable during the Nara period (711- 790). At that time, Sake was only produced for the purpose of use at the imperial court.
During the Heian period (794 -1185), Sake was produced in temples or shrines and had limited distribution. However, sake breweries thrived during the Edo period (1603-1868) along with the development of maritime transport and the creation of wholesale organizations. Sake breweries transcend "sake of the earth" in the middle of the Edo period, and it was developed into a huge industry. The most famous was the sake of Nada. It was loaded onto big ships and brought to Edo, where it was popular among the general public.
Later, during the Meiji period, under the new government, the measures of Fukoku Military took power and the nation began to strengthen the collection of taxes. "Liquor tax" was also a target, and self-brewing became completely prohibited.
Different Types Of Sake And The Difference From Shochu
via pixabay.comBasically, sake is made from rice and water, but there are also different types of sake. Alcohol is added to the mixture of rice and water. It can be divided into two types mainly by the presence or absence of alcohol. Some types of drinks have alcohol substitutes, a type of additives. However, for sake, it is pure alcohol, quite different from food additives.
If there are no alcohol additives, "not rice liquor" is listed on the label, and those with alcohol additives are categorized as "brewed liquor” or “ plain liquor (general liquor)".
Sake is "brewed sake", and Shochu is "distilled liquor". The clear difference between sake and Shochu is the fundamental way of production. Due to the fact that sake is made with rice, which in its raw state does not contain sugar, so a type of starch is added to advance the fermentation of alcohol , while Shochu, “distilled liquor", is a liquor which is made by a brewing process or distilled.
There Are More Than 1,400 Sake Breweries In Japan Now
The greatest number of Sake Breweries in Japan are in Niigata prefecture, followed by Nagano prefecture and Hyogo prefecture. In terms of sake production, the top producer is Hyogo prefecture, followed by Kyoto and Niigata prefecture. Depending on the natural water from the different areas, the Sake tastes different. For example, the Sake from Niigata prefecture is famous for being smooth and refreshing. It is recommended that people who are not familiar with Sake to drink Niigata Sake, for is easy to drink. It is fresh and has a little bit of sweetness.
Nagano prefecture has a water supply is from the Japanese Alps. Nagano prefecture is rich in nature and is an area where rice, water, climate are suitable for Japanese sake making. For this reason, Japanese sake brewing was popular long ago. The characteristic of Nagano sake is its rich sweetness. It is recommended for those who want to enjoy the taste of rich sake. It is known for its mellow, rich drinking texture and gorgeous fragrance.
Hyogo prefecture has been known as the best Sake in the country since ancient times and is famous as a large production area for sake. The taste of Sake in Hyogo prefecture is "rich and dry". While dense and rich, its drinking texture is characterized by light taste. It is said that the taste of rice powerfully manifests itself and is especially recommended for those who want to enjoy the deep flavor of Japanese sake.
Available Tour On Sake Testing At Ishikawa Brewery And Ozawa Brewery
After understanding the long history of sake and the importance of it in Japanese culture, you must try true delicious Japanese sake.
Both Ishikawa Brewery and Ozawa Brewery, located in the Tokyo area, provide tours and sake testing in their breweries. They provide English tours as well so do not worry if you cannot understand Japanese. In addition, it is FREE to join the guided tours. The purpose is to let more people understand how sake is produced. You can learn more about different types of sake. If you are a big fan of Japanese sake, you must come directly to the breweries to see and taste the fresh sake produced directly at the brewery. By seeing the different methods of creating different flavors, you can learn and become a master of sake just by participating in the tour!
The History of Ishikawa Brewery Started From 1863
The history of Ishikawa Brewery starts on September 1st in 1863. The 13th generation owner, Kazuyoshi started brewing with the blessing of Morita Brewery of Ogawa Village (present Akiruno city) at the opposite the side of the Tama River.
As a partnership with Morita Brewery "Yaejiku", the foundation brand was "Yae Sakura".
After that, it was renamed "Yae plum" in 1919 and used the brand name of the "Tamajiman” which means “the pride of Tama” from 1933 until now.
Beer Was Popular And Ishikawa Brewery Started To Produce During Meiji Period
During the beginning of Meiji period around 1877 to 1887, beer was produced in various parts of Japan. At Ishikawa Brewery, beer-brewing began in February 1898, and since June, it was sold it in the Tokyo / Yokohama area under the name of "Japanese beer" (English label is JAPAN BEER). The manufacturing method is German style. They brewed about 300 stone lager beers per year. However, the manufacturing equipment was sold in 1898, because there was no crown cork technology and it was easy to break the bottle.
They also provide tour of the beer brewery from 10:30 to 17:30 and it is free to join. There is also an exhibition on beer where they exhibit the beer bottle that was produced during Meiji Period and the technology used at that time.
Most Famous Sake Made From Ishikawa Brewery Is Tamajiman Sake
They brew sake from Autumn to the end of March during the cool temperature, using the traditional method. Although it was brewed at the time of establishment as "double cherry blossom" from 1919, it was brewed with "Yae plum" stocks, but in the Showa period, the polishing technique improved. It appeared as a new brand with better alcohol quality " Tamajiman " in 1933
As a traditional custom, Ishikawa Brewery produces the sake during autumn to early spring. The charge water used for sake making is natural water from Tokyo, pumped up from underground from 150 meters. The medium hard water is incorporated work, holding the nationally registered tangible cultural heritage built for sake brewing in the Meiji period. It was a unique technique developed during Meiji period.
Ozawa Brewery’s Most Famous Sake Is Sawanoi
Sawanoi Sake was produced around Tamagawa River where it was used to be called "Sawai village" a long time ago, and it was named after the place name. "Sawai" where it is famous for the richness of water.
In the past, people have brewed sake as a dedication to God. Therefore, as an intermediary between God and human beings, sake plays an indispensable role when people pray for the happiness of the world and pray for the grain richness. In other words, sake production is a sacred devout fantasy, and there must be a strictly sharpened identity because of the duel uses it has.
Ozawa Brewery believed that the great quality of sake can be born only with a serious devotion to each, the preparation with respectful attitude and with excellent technique.
Ozawa Sake Brewery produces not only sake but also tofu in the Okutama area, Tokyo. In the Ozawa Brewery, there are restaurants, museums and barbecue space. It is a perfect place for both local Japanese and foreigners to explore the Sake culture and learn more about the sake history.
Unique Experience Of Sake Drinking Tour And Visit Sake Brewery
There are more than 1,400 different breweries in Japan, and you will be able to visit some around the Tokyo area. It is worth the time to visit the Sake Brewery and try different tastes of sake. Without testing, it is hard to tell the different flavors of dry spice or sweet smooth taste.
After the sake tour, you will likely be able to tell the difference and see which types of Sake you prefer! The best part is that you can talk to the craft man directly to understand the deep knowledge of sake making!
