How to Brew Your Own Sake | Brewing Sake – The Secrets of Japanese Rice Wine | Sake Brewing (English Edition)

It is probably impossible now to ascertain when the art of brewing first became known to the Japanese. Tradition ascribes its introduction to some emigrants from Korea. about the end of the third century, who doubtless obtained the knowledge from China where it had long been practiced. How improvements were introduce1l we can only surmise but it is known that about the end of the XVth century, the two districts of ltami andl Ikeda had established their superiority over all others, a position which, together with Nishinomiya, they hold to this day. About 300 years ago a very important improvement was effected relating to the preservation of the Sake which, in the hot months summer very quickly became undrinkable. This consisted in heating the Sake to such a temperature that the hand could not bear it, but, although answering the purpose for a time, it did not suffice in the manner in which the heating was carried out to permit the liquid to be kept for any lengthened period. Nor any important alteration in the process of manufacture been introduced since that time notwithstanding the trouble entailed upon the brewer by the repeated heating of the Sake which is necessary, but it is hoped that the suggestions made in this memoir may have the effect of directing attention to the important and efficient process introduced by M. Pasteur for preserving wine.