Junmaï Sake

What is the origin of sake?

The first traces of sake date back more than 2,000 years. Originally, sake (kuchikami no sake) was produced by a rudimentary process: rice, chewed and then re-edited in jars, underwent an enzymatic transformation thanks to saliva, which converted starch into sugar, triggering natural fermentation. This sacred ritual, combining land and water, gave rice a divine dimension, allowing humans to establish a spiritual connection with the kami, Japanese divinities.

Over the centuries, the development of sake has gradually evolved, the major innovation being the introduction of koji which has spread throughout the country. As early as the seventh century, a section of the imperial palace devoted itself to the production of sake. However, it was between the 11th and 12th centuries that the present method of manufacture really took shape, under the influence of temples and shrines.

The history of Japanese sake is marked by a constant evolution, both in the production and consumption of sake, influenced by technological and social advances. Initially reserved for the imperial court and religious ceremonies, the sake gradually democratized, becoming a popular drink throughout Japan. However, it retains a prominent place in shintô rites or important events such as marriage.

Today, Japan has about 1,300 sake breweries spread across all 47 prefectures, producing more than 10,000 distinct varieties.

Water plays a fundamental role in sake quality. It influences not only its taste and texture, but also the quality of fermentation. Fresh water produces soft and mellow sake, while harder water gives rise to dry and mineral sake. Although the notion of "terroir" is not traditionally applied to sake, one could speak of a "terroir of water", since its importance is decisive in the production of this emblematic beverage.

There are several specific categories of sake such as: Junmai, Ginjo, Daiginjo, Junmai Ginjo, Junmai Daiginjo, Junmai Kimoto and Koshu. In order for a sake to be classified in this prestigious category, it must be made from rice with a specific quality level and meet strict requirements as to the quantity of kōji used and the polishing rate of rice. The sakes that do not meet these criteria are called "Futsu-shu", that is, ordinary sakes. All of our sakes are "Tokotei Meishōshu" i.e. classified sakes, premium.