Sake

• Autores: Tomoko Ishiguro
• Localización: Axis: world design journal, ISSN 0285-8223, Nº. 169, 2014, págs. 50-56
• Idioma: inglés
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• Resumen

  • It's safe to say sake is a special product in a country blessed with an abundance of water and where the staple diet is rice. This is symbolized by the fact sake is offered when praying for good harvests and the peace of the nation. It is believed that making sake with rice began in the Yayoi Period (approx. 800 to 500 BCE) with the spread of rice cultivation. As mass-quantity barrel fermentation was developed in the Edo Period, the volume of sake production increased, and the skill spread throughout Japan. Since the brewing process is complex, the work is divided into steps, each of which is handled by specialized artisans under a general supervisor called Tōji (brewmaster). There are several Tōji guilds remaining today, and the Nanbu Tōji in Iwate Prefecture boasts the greatest number of Tōji artisans. We visited one of them called Nanbu Bijin Brewery.