Sake Culture

Sake Culture

Natural Farming Methods With Craftsmanship

Brewing Process

Classification:

Drinking knowledge

Release time:

Jan 10,2022

【A brief introduction】According to Chinese historical records, in ancient times Japan knew only “takju,” or cloudy rice wine, and had no sake. As the saying goes, “A pot of cloudy wine brings joyful encounters; through the ages, countless events are reduced to idle jests.” Later, someone began adding charcoal to takju to cause sediment to settle, then carefully decanting the clear liquid for drinking—thus giving rise to the name “sake.” After the mid-seventh century, the ancient Korean kingdom of Baekje maintained frequent exchanges with China and served as a conduit for the transmission of Chinese culture to Japan. Consequently, the Chinese technique of brewing using koji was introduced to Japan via the Baekje, leading to significant advances and development in Japan’s brewing industry. By the fourteenth century, Japanese brewing techniques had reached a high degree of sophistication, with traditional sake-making methods producing top-quality products; among these, the sake produced in the Nara region was particularly renowned.
Brewing Process
Brewing Process

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Dalian Weizhimu Brewing Foods Co., Ltd.

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