“Sake,” Japan’s unique alcoholic beverage, is made from “Water” and “Rice.”
Kansai is the largest production area in Japan. Sake in the Kansai region is called “Beautiful Sake,” made from clear water and rice, which is created by Japan’s four seasons and artisans.
The letter “Sake” appears in literature for the first time in the 3rd century.
Since then, Sake became a beverage for noble people and around the 8th century it became actively produced by temples and was prized as “Soboshu (sake brewed in major temples).” With temples’ high brewing technology, the transparent refined sake of today, which is called “Sumisake” was completed.
Kansai is said to be the “birthplace of refined Sake (Seishu)” because of the production record by temples in the Kansai region.
It is a traditional custom to drink a toast with Seishu (refined Sake) in Japan.