How did sake replace cloudy sake into the mainstream in the history of development?

In the Heian period, sake was indispensable for political ceremonies, so sake began to play an important role in religious ceremonies. Sake was not widely used in society at that time, and ordinary people did not have the opportunity to drink sake. It wasn't until the temples of the Middle Ages that the sake brewed by the monks was highly regarded and the sake became commoner.

And the sake brewed by the temple cry is called "monk sake". There are also "Amano sake" in Koyasan and "Bodhisattva Spring" in Nara Heijo.

From the Jomon period to the Yayoi period, Japan introduced rice culture from China, and people learned how to make sake from rice as the main raw material. The origin of brewing culture is generally believed to be in Kyushu, western Japan. At that time, grains were heated and minced by mouth, saccharified under the pretext of the enzymes in the saliva, and then fermented with wild alcohol, which was the most primitive brewing method in Japan, and was called the "mouth chewing method".

It is just the process of human discovering, understanding and improving things! In the final analysis, sake is rice wine (rice brewing), and cloudy sake is just a stage that must be passed through in the development of rice wine, and it is still a type of sake, and many people like to drink it. Just like wine, there are many categories of red wine, white wine, and champagne.

In the final analysis, it is the various types that are produced by the continuous development of winemaking and the continuous transformation of craftsmanship. Don't be fooled by the name.

Sake actually has a lot to do with China. From the 3rd century BC to the 3rd century BC, the Chinese technique of making sake from rice was introduced to Japan along with rice cultivation techniques. The Japanese imitated the Chinese's technique of making rice wine and brewed cloudy wine.

The cloudy sake is precipitated and filtered, and the clear liquid on it is sake.

It was probably during the Yayoi period (4th and 3rd centuries) that rice culture was introduced to Japan from China, and in the Kyushu region of western Japan, rice wine was brewed with "mouth chewing", which is to heat rice and chew it in the mouth, under the pretext of saccharification under the pretext of the enzymes in the saliva, and then ferment it with wild alcohol, which is the most primitive brewing method in Japan. In the beginning, liquor was not a drink either, but as food. At that time, sake was relatively pulpy and close to solid, so it was common to eat sake more than to drink sake at that time, and it was only later that people knew how to drink it separately.

This period is probably the Yamato period, the 4th century and the 7th century.

In fact, for a long time, cloudy sake has been the main form of liquor made by fermenting rice. This is the case in Japan, and it is also the same in China, Du Fu has a good sentence like "Turbid wine seeks Tao Ling, Dansha visits Ge Hong", and anyone who has watched "Romance of the Three Kingdoms" will know "A pot of turbid wine is happy to meet". The main reason was that the sake brewing technology at that time was not perfect, so there were still sake lees in the sake.

At that time, the filtration could only be coarse, and the granular rice dregs could be filtered out, but the very fine, powdery rice dregs could not be completely removed, resulting in the wine being white and burned, a bit like milk (but slightly lighter in color).

Put the sake in a cloth bag with the lees, put it in a large vat, make a hole in the bottom, connect a pipe to another barrel, and then press a stone on the cloth bag full of sake, and the clear wine will flow out. To distinguish them from cloudy sake, they were named "sake". As for why sake can replace turbid sake as the mainstream, the reason is - visual, looking clear and bright; The taste is extremely slippery to drink, not grainy on the tongue like drinking cloudy wine.

If you are familiar with the history of the development of modern civilization and the history of economic evolution, you will understand that one commodity replaces another, and the new fashion replaces the old fashion, relying on the best advertising.

The degree of sake should be relatively high, which is the refining time is relatively long, ** more expensive, and the turbid sake is those that are brewed, the comparison time is short, and the alcohol content is not so high,

Sake: In ancient times, charcoal was added to cloudy sake to precipitate it, and the clear liquor was used to drink, hence the name "sake".

The ancients had poor wine-making skills, and there were lees in the wine, so it was turbid. Cloudy sake: Cloudy sake is the opposite of sake. The new sake obtained by the sake mash after being pressed and filtered is left for a week, and after being static for a week, the supernatant part is extracted, and the white turbid part left behind is the turbid sake.

Put charcoal in the "turbid sake" to precipitate the turbidity such as sake lees inside, and take out the clear liquid on it, which is "sake", and the ancient people's brewing skills were relatively poor, and most of them were turbid sake.

In "Zhou Li", there are also "four things to drink, one is clear, two is medicine, three is pulp, and four is drunk." "It's all a different type of wine. Records of sake are also found in the Book of Songs.

Sake has flourished in China for thousands of years, and its lofty status and unique style have not only been recorded in various classics, but also had a significant impact on the food culture and sake brewing of neighboring countries. Around 400 A.D., sake brewing technology was introduced to Japan, making it the national drink of Japan, and it is at least a thousand years later than Chinese sake from the date of the appearance of Japanese sake in the Harima Kunifudoki in the Japanese document. Needless to say, China is the homeland of sake, which originated in ancient China.