Popularly held to be the discovery of Lord Hida, Kami of the Crab Clan, sake (酒, pronounced "sah-keh") was a traditional wine enjoyed by members of all caste and stations. Commonly issued by the gourd to samurai sent to secluded waystations for guard duty, sake was said to warm the body and promote healthy circulation of the blood. ^{[citation needed]}

It would occasionally be served as part of the tea ceremony as well.^{[citation needed]}

Manufacture Edit

Water must be gathered and filtered. The purer the water, the better. The rice must be painstakingly shelled and cleaned. The rice was steamed and mashed in the water. The brewer added a small amount of koozi, along with a smaller amount of a mixture called moto. Fermented for 20 or 30 days. slowly, the mold and yeast transformed the sugar in the rice into alcohol. The bags which contained the fermenting mash were pressed, squeezing out the liquid. Let this sit for 10 more days, then it was filtered and heated to purify, obtaining the tasteful sake. ^[1]

Rice and Sake Edit

Lower grade sake was fermented from rice grains that had been milled to fifty percent of their original size. The finer sakes were fermented from rice grains milled to only ten percent of their original size. The outer husks of rice contained impurities, with the purest part of the rice being the core of each grain. Low grade sake therefore contained more imperfections and would be served hot to mask their less desireable flavor, while fine sake had no impurities and so could be served cold. Sake was brewed, bottled, sold and served as a wine, but chemically was actually a beer, as it was made from a grain not a fruit.^{[citation needed]}

Service Edit

Sake was served hot (at body temperature) and was drunk from small cups that could be held in one hand. ^[2] It was drunk before a meal, but was usually not served during the meal. Drinking sake played an important role in Rokugani religious life because the beverage was considered sacred to kami. ^[3]

Etiquette Edit

Sake was drink from tiny porcelain or lacquered cups, accompanied by the kampai, a traditional toast. Each drinker poured for the other. ^[4] A samurai who drank too much was always excused for his behavior and any insults he made, so long as his actions did not involved murder, disloyalty or treason. In such state, he could not cover his 'true face'. ^[5]

Notable Sake Blends Edit

• Autumn Dragon
• Black Bay Sake
• Daiginzyoo-syu
• Ginzyoo-syu
• Imo Hana Mura Five Star - (shochu)
• Maneki Neko Sake
• Nama-zake
• Shiso
• Torinaga
• Toshidana

External Links Edit

• Sake Works (Imperial)

References