World Sake Day on October 1: All about the Japanese national drink
News News blog
World Sake Day, also known as Nihonshu no Hi, is celebrated every year on October 1st. It marks the start of the sake brewing season in Japan. After the rice harvest in the fall, sake producers across the country start the brewing process to prepare for the winter, during which the rice wine is fermented.
Sake - a part of Japanese culture
Sake plays an important role in Japan's cultural tradition. Historical sources document the consumption of rice wine in Japan thousands of years ago.
Sake also plays a central role in Shinto religious ceremonies. From the 10th to the 18th century, temples and shrines were the main producers of rice wine. It was not until the middle of the 18th century that Emperor Meiji allowed anyone with sufficient resources and know-how to produce and sell sake, which led to a sharp increase in production and trade.
Revival of the art of sake brewing
Wars, taxes and rice shortages hit the sake industry hard in the late 19th to mid-20th century. However, as the market recovered, small craft breweries emerged. Special quality designations were introduced. These developments led to high-caliber, handcrafted sakes with distinctive characteristics.
Sake varieties and serving methods
Today, there are eight varieties of Tokutei meishō-shu (premium sake) made from over 80 types of rice.
Traditionally, sake is served from choko cups - chilled, at room temperature or warmed.High-quality varieties are best enjoyed unheated to fully develop their taste and aroma.
World Sake Day was officially recognized in 1978. Since then, sake lovers around the world have celebrated this day. The largest festival outside of Japan takes place annually at the Kabuki Hotel in San Francisco with over 200 sake varieties.
