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Sake comes together with the honorific prefix "O". O-sake testifies to a profound respect by the Japanese people for this drink.

Sake is the oldest alcoholic beverage in Japan, but hypotheses concerning its origin vary. One describes sake as a fermented rice based drink imported from China during the third century BC.

Other theories maintain sake as a common drink during the Jomon period (10000 to 300 BC). At that time, wine was already produced from wild grapes, and sake was created from millet. Later, sake evolved into the unique and sophisticated drink that we know today.

Sake and the Shinto tradition are also intimately linked.

The legend of MIKO is one of the most striking examples. Messenger of the gods, Miko was interfering with the brewing process by spitting a small amount of millet on cooked rice. She was the only one able to trigger fermentation, considered at the time as a divine operation.

During the YAYOI period (from 300 BC to 300AD), sharing a bowl of sake to seal the union between spouses was an established ritual.

Up until this point, sake was produced in homage to the imperial court which kept secret methods of sake brewing. Later, during NARA period (from 710 to 794) the Emperor revealed the techniques and organized production of sake began in Japan. A system of tax was established in HEIAN (from 794 to 1191).

Techniques were improved little by little and Buddhist monks started developing their own productions. They invented ÇMOROHAKUÈ, the clear sake that we drink today. Until then, sake was a milky, yellowish liquid. Sake became the official drink of the monastery, and its distribution started during the KAMAKURA era (1192 to 1333). Like rice, its economical value at the time was considerable.

Temples and holy places started their own sake caves, although private productions were prohibited. Official sake breweries, called TSUKURI-ZAKAYA, started popping-up everywhere in the country.

During the MUROMACHI era (1338 to 1593) numerous technical improvements appeared. Lactic fermentation was mastered, filtration through charcoal invented, and the sterilisation process appeared.

Local productions and Kura multiplied, and started organizing themselves around the concept of Jizake. During the EDO period (1603 to 1879), Japan was a peaceful country and its economy was flourishing. Sake began democratizing, and exportation to Asia started.


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