History and Culture Timeline - Revision history

SSA Staff: /* The Edo period (1603-1868) */

2022-07-19T08:45:19Z

The Edo period (1603-1868)

SSA Staff: /* The Azuchi-Momoyama period (1573-1603) */

2022-06-20T13:54:46Z

The Azuchi-Momoyama period (1573-1603)

SSA Staff: /* Taishō period (1912-1926) */

2022-06-02T16:46:55Z

Taishō period (1912-1926)

SSA Staff: /* Meiji period (1868-1912) */

2022-06-02T16:37:16Z

Meiji period (1868-1912)

SSA Staff: /* Heian period (794-1185) */

2022-06-01T15:35:01Z

Heian period (794-1185)

SSA Staff: /* Nara period (710-794) */

2022-06-01T15:06:06Z

Nara period (710-794)

SSA Staff: /* Nara period (710-794) */

2022-06-01T14:55:25Z

Nara period (710-794)

SSA Staff: /* Nara period (710-794) */

2022-06-01T14:50:55Z

Nara period (710-794)

SSA Staff: /* Kofun / Asuka period (300 AD - 710 AD) */

2022-05-11T13:30:51Z

Kofun / Asuka period (300 AD - 710 AD)

SSA Staff: /* Jōmon period (14000-300 BC) */

2022-05-11T11:12:43Z

Jōmon period (14000-300 BC)

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 == The Edo period (1603-1868) ==
-• Sake production nearly reached its completion in terms of production processes still applied today. The following standards got established: Practice of making Sake only during the winter season (''kanzukuri''), which provided the best conditions as well as the easiest time to obtain farmers as brewery workers. Establishment of the multi-layered hierarchy of the brew master (''tōji'') system, based on the knowledge and expertise of each brewery worker. Pasteurisation (''hiire'') became common practice. ''Sandan-shikomi'' (three steps brewing) prevailed as a new standard, which made the main mash‘s fermenting process much more safe. Addition of high-alcohol to the main mash (''hashira shōchū'') in order to prevent spoilage by unwanted bacteria, to help adjust and enhance aroma and flavour was introduced. Filtering Sake with wood ash, which resulted in a water clear, pure Sake (''sumisake'' or ''seishu''), was introduced. In Nada the power of water was used for polishing rice along with the use of the newly discovered Miyamizu water.
+• Sake production nearly reached its completion in terms of production processes still applied today. The following standards got established: Practice of making Sake only during the winter season (''kanzukuri''), which provided the best conditions as well as the easiest time to obtain farmers as brewery workers. Establishment of the multi-layered hierarchy of the brew master (''tōji'') system, based on the knowledge and expertise of each brewery worker. Pasteurisation (''hiire'') became common practice. ''Sandan-shikomi'' (three steps brewing) prevailed as a new standard, which made the main mash‘s fermenting process much more safe. Addition of high-alcohol to the main mash (''hashira shōchū'') in order to prevent spoilage by unwanted bacteria, to help adjust and enhance aroma and flavour was introduced. Filtering Sake with wood ash, which resulted in a water clear, pure Sake (''sumisake'' or ''seishu''), was introduced. In Nada the power of water was used for polishing rice along with the use of the newly discovered Miyamizu water. In the middle of the Edo period, farmers in Niigata went to work in other regions during the agricultural off-season and acquired sake brewing skills under the guidance of sake brewers in the western part of Japan. In Tanba and Tajima, and then, they devised sake brewing techniques suitable for climate, natural features, water quality and rice quality of various lands.
 == Meiji period (1868-1912) ==

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 == The Azuchi-Momoyama period  (1573-1603) ==
-• The provincial wars among ''daimyō'' (feudal lords) reached their peak. As a result of that also temples got destroyed leading to a decline of ''sōbōshu''.
+• The provincial wars among ''daimyō'' (feudal lords) reached their peak. As a result of that also temples got destroyed leading to a decline of ''sōbōshu''. This was a short period in Japanese history, noted for the political unification which brought all provinces under the control of the central government. The period is also known as the Sengoku Period.
 == The Edo period (1603-1868) ==

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 == Taishō period (1912-1926) ==
 [[File:Taisho.MP3|185px|none]]
-• The quality of Sake got steadily improved. Further developments like enamel and stainless steel tanks around 1923 eased production processes.
+• During the Taishō period technical brewing skills significantly increased, resulting in the quality of Sake steadily improving. Further developments like enamel and stainless steel tanks around 1923 eased production processes. New scientific methods of production were increasingly common and spread across Japan thanks to lectures given by the Brewing Society of Japan. The breweries in Akita were leading exponents of these new methods and further improved them for colder climates. These breweries performed very well at national sake competitions, and caused many other breweries nationally to look closely at what had been done.
 == Shōwa Period (1926-1989) ==

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 == Meiji period (1868-1912) ==
-• In 1873 Nihonshu (Japanese Sake) made its international debut at the Vienna International Exposition. In 1895 naturally occurring Sake yeast was isolated for the first time. 1901 the ''isshōbin'', a 1.8 litre glass bottle, was created, which gave way to a higher consumer quality assurance compared to the former traditional wooden barrels. Heavy taxation of alcoholic beverages was imposed by the Japanese government.
+• In 1873 Nihonshu (Japanese Sake) made its international debut at the Vienna International Exposition. In 1895 naturally occurring Sake yeast was isolated for the first time. 1901 the ''isshōbin'', a 1.8 litre glass bottle, was created, which gave way to a higher consumer quality assurance compared to the former traditional wooden barrels. Heavy taxation of alcoholic beverages was imposed by the Japanese government. The Meiji Period saw the first fast brewing method, known as Sokujo-hou, developed. This modern method included adding lactic acid artificially rather than propagating wild lactic acid bacteria..
 == Taishō period (1912-1926) ==

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 == Heian period (794-1185) ==
-•  Engishiki was published in 927. Talks about brewing Sake using rice, kōji and water, even warmed sake!
+•  The Heian period, sake was used in many religious festivals and ceremonies in the courts across the land, and treated as an offer to Gods, especially at harvest time. Notably, it was also used in drinking games, although not the regular drink of the common man or woman. Following on from the Nada period, rice production and sake itself became increasingly important commercial products. Engishiki, a Japanese 50 volume book about laws and customs published in 927, talks about brewing Sake using rice, kōji and water, even warmed sake! Sake production was also evident at shrines and Buddhist temples, becoming famous for their ''sōbōshu'' (monk's Sake). The Heian period is remembered as the time when clear sake was first enjoyed
 == The Kamakura period (1185-1333) ==

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 == Nara period (710-794) ==
-• Sake started to be brewed using koji (kamutachi); this method spread throughout the country.
+• The Nara period is thought to be the time when sake was first brewed with using rice grains, due to stabilisation of rice cultivation. The use of Koji was, thankfully, the reason the previous method of chewing and spitting of rice (and nuts) saliva into a barrel for fermentation became redundant. This appears to be when traditional sake production was first invented, and it is from these first attempts using cultivated rice and koji, that todays sake has its roots. Sake started to be brewed using koji (kamutachi); this method spread throughout the country. During this period, sake was the recognised drink of the Imperial Court, before temples and shrines started production, and then finally commercial brewers became the main sources of production.
 == Heian period (794-1185) ==

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 == Kofun / Asuka period (300 AD - 710 AD) ==
 • Sake for Gods / Emperor
-- Doburoku - unfiltered or muddy Sake
+- Doburoku is one of the most ancient of Japan's alcoholic beverages. Its history stretches back as far as rice production, and it is made using rice, water, and koji. The main difference between Doburoku and Sake is that the moromi is not filtered. Doburoku was used alongside rice in ancient times by farmers who would offer both to the gods, whilst praying for a successful harvest. This tradition is still practised today in many regions. Doburoku is essentially unfiltered or muddy Sake.
-- Brewing department was established at the imperial palace in Nara in 689.
+- The city of Nara was the capital of Japan, and in 689, a brewing department was established within the walls of the Imperial Palace. This was known as “sake no kami”.
 - Sake was recorded in Japanese history books such as Kojiki and Nihonshoki.

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 • Wild grapes – sign of the first alcoholic beverage
 - According to recent research, first evidence of wet rice cultivation in China, which is believed to have been exported to Japan around 1000 BC.
 == Yayoi period (about 300 BC – 300 AD) ==