NATIVE DRINK OF JAPAN

Today quite various type of alcohol has been consumed by people around the world
because the increase of distribution system in many nations. Japanese traditional alcohol;
Sake is one of worldwide popular alcohol which made from rice and pure water with
peculiar style of alcohol making. Even though expanding Sake popularity in the world, it
seems people still not have ensured information of this alcohol because it looks and raw
materials are quite same in each one. This does not have easy distinction like wine which
is sorted from kinds of grape and color. This report will explain that specific knowledge of
this alcohol. Sake has quite special brewing style, for rice that is main ingredient of the
alcohol does not contain sugar though it is essential for fermenting to it become alcohol.
Thus, chief Sake producer called “Touji” is required special skills for brewing Sake such
as Rice Milling, Washing & Soaking, Steaming, Koji Making, Yeast Starter, The Mash,
Pressing, Filtration, Pasteurization and Ageing. As a consequence of this, “Touji “can
make various type of that alcohol including“junmai daiginjou”, “daiginjou”, “junmai
ginjyou”, “ginjyou”, “jyunmai”, “honjyouzou” and “ futuu-shu”. The differences of this sort of
Sake are resulted from the level of rice milling and the fortification of alcohol into Sake
ingredients.

Accelerating globalization nowadays leads to spread more expanded particular food

culture such as Japanese food in the world. Sake, Japanese traditional alcohol, is also
getting familiar with people around the world because of Japanese food popularity.
However, most of people do not know the fact that brewing style of Sake is quite unique.
Rice, which is main raw material of the alcohol, does not contain sugar even though it is
essential for fermenting to it become alcohol. Many different types of Sake and different
taste with temperature control might be interesting for consumers. This report will show
the process of traditional style of Sake making and Sake classification results from
different milling levels of Sake rice and whether adding distilled alcohol into Sake or not. It
also shows the fact that temperature control for Sake makes it various taste changes.

The first time of Japanese people made Sake was at least 2000 years ago, and has been
producing several different varieties. China might have the origins of Sake at about
4000BC. After that, the rice cultivation was introduced in Japan around 300BC, and then
the first Japanese Sake was brewed. When people were making Sake, medium of Shinto
religion was quit important, for she needed chew rice and nuts to lead fermentation for the
old style of making Sake called “kuchikami no sake”. People then found Koji, which is a
mold enzyme and yeast, they were replaced as the trigger of fermentation process. There
was Japan’s Industrial Revolution, including simple brewing system by mechanization in
nineteenth century. This led to the more availability of drinking this popular drink. World
War Two also resulted in changing brewing process including to added glucose and to
pure alcohol to the raw materials of Sake to improve productivities by lack of rice.
However, traditional Sake making is still preserved, and Sake is became internationally
popular drink.

Sake has been enjoying by many people around world, so this report showed that basic
knowledge of Sake. Sake brewing is still provided as a traditional style and divided into a
lot of processes; rice milling, washing & soaking, steaming, koji making, yeast starter, the
mush, pressing, filtration, pasteurization and aging. Classification is depending on how
much polished rice has been used and whether distilled alcohol has been added or not.
Temperature control gives customers to enjoy Sake more widely.

Parth Gandhi ---- SYBAICA-----100310021034