What started as an indulgence reserved for Japan’s most elite has since grown into a beverage enjoyed by millions globally. Learn about sake’s rich origins and how production has evolved into today’s beloved staple.
When Was Sake First Made?
Though sake’s exact origin is debated, many scholars agree that China was the first to produce rice-based alcoholic beverages nearly 7,000 years ago. Japan followed suit once rice cultivation made its way to the country in the fifth century. The first written record of sake in Japan actually comes from a third-century Chinese document, while the first domestic record appears in eighth-century historical records.
One notable key figure in sake history is Sudo Honke, the oldest known sake brewery. It was established in Obara, north of Tokyo, in 1141.
The Historical Significance of Sake in Japan
The cultural influence of sake touched every facet of Japanese life as production grew. Because the fermentation process required extensive land area and the government strictly regulated rice grain usage, the beverage was once representative of the upper class with the capital and resources to produce and consume it.
It also became a key part of many Shinto religious ceremonies where it was referred to as “omiki” or the “sacred wine” offered to please the gods. You can still find sake containers at some Shinto shrines in Japan today.
Traditional Japanese weddings incorporated sake rituals, as did festivals like Tsukimi and Yukimi. It’s believed to have been a notable part of celebrating Hanami, or cherry blossom viewing parties, where celebrators would enjoy the drink warmed while relaxing on a picnic blanket.
Sake breweries grew across Japan as liquor regulations changed and brewing became more accessible. This was helped along by the Japanese Industrial Revolution, which introduced automation and machinery that helped producers operate more efficiently. World War II led to rice grain restrictions and quotas, so the government encouraged producers to use additives to make up for the new lack of rice.
As the industry bounced back in the following decades, sake cemented itself as an important part of Japanese life. What once symbolized societal barriers has since become a tool for breaking them down. Nomikai, drinking with colleagues, is a large part of Japanese workplace culture. Many places in Japan recognize October 1 as World Sake Day, a testament to the drink’s enduring legacy.
The Rise of Sake in the United States
Historians aren’t sure when sake was first brought to North America, but there are mentions of the U.S. as early as 1854 when the Pittsburgh Daily Post discussed Japanese exports. One of the first known shipments of sake to the U.S. happened in 1856. Hawaii was a significant sake importer in the second half of the 19th century and became home to one of the earliest and most successful sake breweries in the country.
While early American sake was made using Calrose, a table rice developed in California, many producers began experimenting with other rice strains grown specifically for sake, like Yamadanishiki and Omachi. Flavors also had slight variations depending on the region and the area’s local water profile.
Today, the Sake Brewers Association of North America reports approximately 25 non-Japanese-affiliated sake makers across the continent. You can find sake in many Japanese restaurants and at some liquor shops or specialized retailers.
Takara Sake USA Inc. started in Berkeley, California, in 1983, where we supply favorites like Sho Chiku Bai, plum sake, and more. We combine the best of both countries — pure snow melt from the Sierra Nevada Mountains and rice grown in the Sacramento Valley with traditional Japanese brewing methods and technology — to create an original beverage you can sample at our tasting room. You can also shop our collections online.
Takara Sake USA is proud to be part of a larger movement in the U.S. that aims to shine a light on this unique beverage and introduce American drinkers to Japanese culture.
How Has Sake Production Changed Over Time?
While traditional sake brewing methods depend on the type of sake being produced, most processes follow this basic structure:
- Rice handling: This includes cultivating, polishing, washing, soaking and steaming the rice.
- Yeast harvesting: A yeast starter, either shubo or moto, is used to create a main mash called moromi.
- Pressing and filtration: The mixture is pressed via a Yabuta machine before being filtrated to remove solids.
- Pasteurization: Most sake is pasteurized once after filtration and again before bottling, though some styles may undergo further rounds.
- Aging: Sake is bottled somewhere between the three- to six-month mark and is best enjoyed young.
Historically, sake production was considered an artistic pursuit entrusted only to specialized Kurabito — brewers — who were overseen by a master Toji. Early breweries had a single Toji on staff who hailed from a specific region and brewing tradition.
Production relied heavily on the Toji’s knowledge and senses until modern machinery ushered in a new evolution of sake brewing techniques through developments like temperature-controlled facilities. While most sake manufacturers no longer use the Toji system, it’s still the go-to resource for learning more about the beverage and its creation.
The Move From Seasonal to Year-Round Production
Early sake production was limited to a single season from October through March, aligning with the fall rice harvest. Today’s manufacturers, including Takara Sake USA, use a system called Shiki-Jozo for year-round brewing. This method was popularized in the pre-Edo period in Japan.
Changes in Sake Consumption Over Time
Sake originated as a status symbol for the elite, and only the most privileged of society could enjoy the drink. A special division governing its brewing was established in 689 A.D., restricting its consumption to court officials, religious leaders and aristocrats who enjoyed it chilled with ice.
The year 715 saw the first sake brewing method using mold, or koji. As government control shifted from the Imperial Court to the Shogunate from the 12th to the 14th century, the responsibility of sake production was transferred largely to shrines and temples that treated it as a commodity and refined brewing techniques.
Its consumption and reach eventually grew, going from an indulgence for special occasions to a more widespread beverage shared among groups or drink alone. Once sake commercialization was popularized, many consumers experimented with drinking sake warm or just slightly chilled. Osaka became a leader in sake production at this time.
As more producers made a name for themselves, brewers got creative with different methods to create distinct flavors. For example, a fruitier blend was born out of new yeast strains in the 1980s. There are still efforts today to manipulate sake’s taste and acidity levels.
Technological Developments Aid in Production
Some key technological and manufacturing developments that aided in the growth and evolution of sake production include:
- Wooden pails: Makers in the 13th century relied on big wooden pails to store larger quantities. These eventually evolved into today’s stainless steel tanks, which are more durable and sterile.
- Heat disinfection: This method first emerged in 1569, long before pasteurization was discovered.
- Take-away vessels: Vessels made it easier to transport, sell and serve sake, making casual drinking more accessible.
- Rice polishing machines: This led to “morohaku,” or sake made only from polished rice. Today’s sake creators experiment with different polishing ratios to achieve different tastes.
- Yeast experimentation: New yeast starter methods emerged as production grew into colder months, including the kimoto style, which helped prevent contamination.
- Glass bottles: Sake distribution moved from cedar casks to glass bottles in the 1870s.
Join the Sake Tradition With Takara Sake USA
Takara Sake USA was built on a mission to marry traditional Japanese brewing techniques with the unique ingredients and local climate found only in the U.S. — this results in a range of premium sake you can enjoy at our Tasting Room or by shopping our collections online.
Interested in learning more about the drink that helped shape Japan? You’ll find extensive resources on our website to help you become an expert in sake.
