 
 
The first sign of saké brewing was found in the Yangteze Valley in what is now China, dated 4800 BC. But saké we know and love today, was refined after it was brought to Japan around 300 AD. Saké was primarily used as an offering to the Shinto Gods until 1192, although one would suspect a bit of it did get enjoyed by the people who were making the offering to the Gods. This is when saké became widely known as the "Drink of the Gods". Beginning from 1192 through 1333, saké was widely enjoyed not only by the Gods but also by the general population. In the Sengoku Period, 1333-1603, Japan  went through an Industrial Revolution. During this period, modern brewing fundamentals were established and breweries were built throughout the populated areas of Japan. In the Edo Period, 1603-1868, saké brewing and the enjoyment of saké became very sophisiticated. Beginning with the importation of Western production concepts during the Meiji Period, which began in 1868, saké brewing became more scientific and mass production of quality saké became possible. Now in the Heisei Period (1989 to present), saké brewing has expanded around the world with saké breweries in the United States, Australia, Southeast Asia,China and South America. We are now entering the "International Period" for saké!
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These are the three key ingredients in brewing quality saké. Saké is one of the healthiest alcoholic beverages in the world, because of its "pure and natural" ingredients. Saké, unlike wine, never has sulfites or preservatives.
The rice used for brewing saké is quite different from the rice we enjoy to eat!
There are over 120,000 varieties of rice in the world. About 46 are specifically grown for brewing saké. The difference between saké rice and table rice is that saké rice kernal are larger, have a "shinpaku" or starch packet in the center of the kernel (the good stuff) and is more flexible so that it can be milled to less than 70% of its original size. Premium saké is milled to less than 65% of the rice kernel's original size for two reasons:
1) the "good stuff is in the middle" and
2) the impurities which cause hangovers are milled off the rice kernel.
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Heart of the brewing process of Saké
Koji, an enzyme, is added to the cooked rice to maké "Koji Rice". The Koji, converts the starch in the rice into glucose. When yeast is added, the yeast "eats" the glucose and produces alcohol. Saké is unique among fermented beverages, in that the two fermentation agents work together to naturally ferment saké to 20% alcohol. For most sakés, water is then added to dilute the alcohol content to 15%.
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Looking for the high quality water for saké in USA
Iron free water is important to brewing great saké. Iron and saké don't mix. Many of the US saké breweries are located in areas know for their high quality water, such as Colorado, Northern California and Oregon.
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SAA recommends the following books for additonal informations about Saké :
 The Saké Handbook, John Gauntner. John is the leading American saké expert living in Japan. The Saké Handbook reviews all aspects of saké brewed in Japan and is indispensable for any American wishing to enjoy saké while in Japan. John also has an excellent website at www.saké-world.com, with the latest information on saké.
The Insider's Guide to Saké, by Phillip Harper. Phillip actually works as a brewmaster in a small traditional saké brewery in Japan. An excellent insider's explanation of the mysteries of brewing saké. Along with John's book, both are highly recommended for anyone interested in saké!
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