Last December, when the traditional knowledge and techniques of making Japanese sake with kōji mold were added to UNESCO’s Intangible Cultural Heritage list, the organization noted that sake is “viewed as a sacred gift from deities.” In Japan the origin of sake is deeply rooted in mythology and relationships with kami, Japanese gods. Perhaps nowhere in Japan is this reverence felt more deeply than in Izumo in Shimane Prefecture, where ancient tales name it as the birthplace of doburuku (raw, unfiltered) sake. While the more-trafficked Hyogo and Nara prefectures both claim to be the birthplace of modern sake making, it’s in Shimane that you can connect to its ancient roots.
Stop in for a tasting at Fuji Shuzo, a short walk from Izumoshi train station. The sake brewery is overseen by the fourth-generation toji, Toshiaki Imaoka who says that he’s “proud that sake was born in Izumo.” With respect to its spiritual connections, Imaoka is determined to maintain the purity of his sake by using labor-intensive traditional techniques, including, at the final stage, slowly pressing the sake in handmade wooden tanks to ensure its gentle extraction and retention of flavor.
Excerpt Taken From: Food & Wine
Author: Karen Gardiner