What and how are Japanese sake made from? How strong is it? Since when and in what regions of Japan it is produced? Here we will try to answer these first questions about sake.


Japanese sake was born in a climate with the seasons changing from pure water, natural wealth, refined skill and enthusiasm of the masters in their work. It shows the cultural characteristics of each region of Japan.

Sake refers to beverages obtained by fermentation, like wine or beer. The main ingredients for making sake are rice, water, and koji mold. In the whole space of the country, in all 47 administrative units there are about 1,400 factories where sake is produced, the taste of which depends on the climatic and other features of the region. Sake appeared before our era, and at least from the 8th century it is made from rice and koji spaghetti. Rice growing allegedly came to Japan about 2500 years ago, and historical documents mention the making of rice and koji sake during the Nara period (710-794). The peculiarity of sake is its delicate and complex taste, including umami.


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