The Splendid Largest Jaina Temple of Chamundaraya Basadi, Shravanabelagola

Jain Temple of Chamundaraya Basadi, Shravanabelagola

Chamundaraya Basadi in Shravanabelagola is one of the largest Jaina temples on the hill both in style and in decorative features. The temple is 68 feet long and 36 feet wide. The temple consists of a garbhagriha, a sukhanasi, a navaranga and a mukhamandapa. It has an upper story above the garbhagriha and a Dravadian sikhara. The outer walls have decorations of pilaster over which are three friezes containing ornamental niches, yalis, and seated Jaina figures. The outer wall of the upper garbhagriha also has similar three friezes over which l is a simple Dravidian sikhara. These moldings attract the visitors even from a distance.

The mukhamandapa rests on four pillars with sloping eave on all the three sides. Thus the whole temple is very elegant. The lower part of the temple is interesting. It has undecorated flat base with neatly cut roundish and projected molding above. There is a similar but smaller molding above. Between the two moldings is a hollow flat surface with minor decorations. Then rises the wall with pilasters, and the highly decorated eave is prominent at the roof level. This is the most decorated part of the structure and adds a special grace.

At present there is a sculpture of Neminatha in the lower garbhagriha, five feet in height, flanked by male chauri bearers on either side. The garbhagriha doorway is decorated and has Sarvahna yaksha and Kushmandini yakshi. It is believed that this Neminatha image originally belonged to another temple but now kept here. The upper garbhagriha has an image of Parsvanatha of three feet in height. Its pedestal has an inscription which states that Jinadeva, son of the minister Chamundaraya built this Jina temple. Perhaps this refers to the consecration of the image in the upper garbhagriha.

The inscription on the pedestal of Neminatha states that it was consecrated by Echana, son of minister Gangaraja of the Hoysala period in 1128 A.D. From all these evidences it becomes clear that Chamundaraya built this temple in about 982 A.D., and the upper story was added by Chamundaraya’s son Jinadeva in 995 A.D., and the present image was brought from some other temple and consecrated in 1128 A.D. The very fact that it is named after Chamundaraya be taken as an evidence to say that it was built by him, who also set up the great colossus of Gommateshwara here.

The Magnificent Bhoganandishwara Temple Complex in Nandi (near Bangalore)

Sculptures at Bhoganandishwara Temple Complex

Bhoganandishwara temple in Kolar district is one of the finest Dravidian temples in Karnataka.

Actually it is not a single temple but a complex built over a period of more than six centuries beginning from eighth century A.D. According to inscriptions this temple was built by Ratnavali, the queen of Bana king Vidyadhara. As Bana Vidyadhara ruled during the last quarter of the eighth century A.D., the earliest part of this temple should have been built by that time. There are many Chola inscriptions of eleventh century A.D. in this temple.

The temple consists of a huge prakara of 320 feet long and 250 feet broad. The original temple consisted of two garbhagrihas, two sukhanasis, navaranga and two nandimandapas. The northern garbhagriha had an image of Bhoganandishwara while the southern garbhagriha was dedicated to god Arunachaleshwara. Sukhanasi and navaranga have finely carved jalandhras with sculptural embellishments. The nandi mandapa has Chola inscriptions and perhaps this was built during the Chola period.

Bhoganandishwara Temple Complex in Nandi

The four pillars in the navaranga are carved with minute sculptures on all the sides. The ceiling over these pillars is huge and has Siva and Parvati along with eight dikpalas. In front of the navaranga entrance is the nandi mandapa with doorways on east, north and south. In front is a kalyanamandapa built of black stone. There are ceilings of ashtadikpalas. The beams have fine sculptures of Siva, Vishnu, Lakshmi, etc. The pillars are also carved with gods and goddesses like Hanuman, Vishnu, Lingodbhava, Krishna, Surya, Tandavesvara, Brahma, Gopalakrishna etc. The patalankana in front of the mukhamandapa is surrounded by an open verandah which stands on an ornamental plinth.

The outer walls of the early shrines have decorative plinths with pilasters, turrets and jalandhras with some sculptures here and there. In the prakara are found two shrines of a later period which have Prasanna Parvati and Apitakuchamba aspects of Devi as consorts of Bhoganandishwara and Arunachalesvara. To the north outside the encloser is a hall known as Vasantha mandapa which has sixteen fine pillars. Opposite to it is another mandapa with four pillars known as Tulabhara mandapa. To the north of this is a tank called Sringitirtha. Thus the entire temple complex is vast and attracts a large number of pilgrims from all over Karnataka.

The Elegant Wooden Tipu Sultan’s Palace, Bangalore

Balconies and Wooden Palace of Tipu Sultan in Bangalore

The Bangalore fort was an ancient one with contributions from Chikkadevaraja Wadeyar, Haidar Ali, and others. Tipu Sultan dismantled some parts of it after 1792 but Dewan Poornaiah rebuilt the fort in 1800 A.D. Tipu’s palace is here within the fort area by the side of fort Venkataramana temple and actually it is very close to the Bangalore Medical College now.

It is said that this palace was begun by Haidar Ali in 1781 and Tipu made use of it later. Though the original facade and the frontal portions are not available now, the palace still makes a lasting impression as an elegant and magnificent structure worthy of the palace. The palace is basically built of wood, except for the peripheral outer walls built of mud and bricks.

Tipu Sultan's Palace, Bangalore

The superstructure is of wooden frame with two stories with minute wooden carving decorations. What now remains is a frontal corridor with an upper balcony. Wide cusped arches are very conspicuous by their presence and they add a great majestic appearance. The wooden pillars with tapering design are very tall and this adds majesty to the entire structure. The walls and ceilings are of great attraction as they contain paintings of the contemporary period, consisting mostly of geometric designs and floral decorations.

Originally the upper story had four halls each comprising of two balconies and some rooms. The balconies faced parts of the office and was also used by the prince. At times it served as an audience hall also. At the end of the balconies were some rooms which were used for private purposes of the family of the Sultan. Though they look small from the present standards, with high roof they were cool and convenient for the people to live. There is a Persian inscription to the left of the verandah which calls it abode of happiness and envy of heaven. Its construction was started in 1781 and was completed in 1791 A.D.

Facade and Front of Tipu Sultan Palace in Bangalore

After the death of Tipu Sultan it was used by Krishnaraja Wadeyar III to give audience to the citizens of Bangalore in 1808. Subsequently it was temporarily used by the British army. The Karnataka State Secretariat also worked from here. Finally it was taken over by the Archaeological Survey of India which has made it a protected monument. Thus it is a rare and elegant wooden palace at Bangalore.

Tour the Captivating Mount Fuji and Hakone National Park

Fuji-Hakone-Izu National Park

Hakone National Park is one of five parks that make up Japan’s Fuji-Hakone-lzu National Park, centered around Lake Ashinoko, or Ashi as it is tenderly known, a adored site in Japan with unparalleled views of the imposing Mount Fuji. It is a popular day-trip destination among tourists keen to go out of Tokyo. Fuji-Hakone-Izu is the most visited national park in Japan.

Located within a volcanic territory, Hakone is famous for its hot springs, health resorts, spas, and therapy centers. The area has long been thought to have magical healing qualities, and people in quest of renewal flock here in the thousands. Never fear if you have not booked into one of the treatment hotels; it is still doable to enjoy a sake bath with green tea: Hakone Kowakien Yunessun is a hot springs spa resort and water amusement park open to the public all year round, a ideal pit stop after trekking the peaks of mounts Komagatake and Kanmurigatake. Those seeking a longer life head to Owakudani, in the Great Boiling Valley, an area with active sulfur vents and hot springs. Here they boil eggs, which turn black and slightly sulfuric, and if you can stand the smell. Fable has it that eating one egg adds seven years to your life.

Lake Ashi, Hakone National Park Hakone also boasts the generally celebrated Hakone Botanical Garden of Wetlands and an open-air museum, with masterpieces on display by celebrated modern artists, including Picasso, Rodin, and Miro. However, Lake Ashi steals the show. It is set in a surreal landscape with snow-covered Fuji as a stage set and the bright red torii gates of Hakone Jinja shrine to the fore, a Shinto shrine forever marking the entrance to a sacred space, another world. At 72,400 feet high, Mount Fuji dominates the skyline across the waters of Lake Ashi. Spring is cherry blossom season in Japan and the most exceptional time to visit the park. Travelers can take in the imposing cone of Mount Fuji through pale-lavender and rose-colored branches in the park during the Sakura season.

Cave Architecture of Gavi Gangadhareshwara Temple, Bangalore

Gavi Gangadhareshwara Temple, Bangalore

The cave temple dedicated to Gangadhareshwara in Gavipuram of Basavanagudi in the heart of the city of Bangalore is a unique structure of great antiquity. The original shrine carved within a cave of rock has a door thirty feet wide and about seven feet in height. In front of this were built a mandapa and a sikhara during the period of Kempegowda of Bangalore. More important are the monolithic sculptures of trisula (trident), damaru (drum) and chatri (umbrella). They are of huge dimensions and hence prominently visible.

The cave has two garbhagrihas, one dedicated to Siva and the other one is for Durga, at the right side. Both are apsidal in nature. Gangadhareshwara shrine has a sukhanasi and before it is a nandi. Both the linga and the nandi are carved out of the rock. The shrine of Durga has no sukhanasi and before the shrine are two pillars on both sides. Both shrines have separate pradakshinapatha. At the right side of the Durga temple is a square shrine which has no image now. On the right are two more small caves. The walls are built of bricks of the later period. However, in the interior are carved pillars to support the roof.

Nandi Bull at Gavi Gangadhareshwara Temple From the outside, the Gangadhareshwara shrine has a fine circular sikhara which has carvings as well as niches with pilaster like decorations over which is a circular pot-like kalasha. The Surya shrine has a vimana of eight sides. Both these are stucco creations of the period of Kempegowda, the founder of Bangalore.

This temple has some fine sculptures too. Durga shrine has a four feet high Lakshmi sculpture with four hands. The sculptures of Bhairava, Dakshinamurti, Saptamatrikas have been kept inside the temple. Some of them may date back to eleventh century A.D., of the Chola period.

There is no evidence like inscription to date the Gangadhareshwara temple. However, on the basis of stylistic evidence, the earliest part of the temple may be dated to the Chola or Ganga period during the eleventh century A.D. The subsequent additions of the mandapa, sikharas and monolithic sculptures were made during the period of Kempegowda in the seventeenth century A.D.

Because of the cave architecture, this temple is unique in the history of art at Bangalore.

The Tallest Free-standing Stone Sculpture of Gommateshwara in Shravanabelagola

Gommateshvara in Shravanabelagola

The statue of Gommateshvara at Shravanabelagola, the tallest free standing stone sculpture in the world has given a unique and international cultural status to Karnataka.

Shravanabelagola is the most sacred religious centre of the Jains. It has a hoary antiquity dating back to the third century B.C., when Bhadrabahu along with the Maurya king Chandragupta came and settled down here. From then on many Karnataka dynasties like the Gangas of Talakad, the Chalukyas, the Hoysalas, the rulers of Vijayanagara and others patronised this Jaina sacred place.

However, it was during the period of Ganga king Rachamalla IV (973–999 A.D.), the place became famous because his minister Chamundaraya consecrated this image of Gommateshvara on the summit of the hill commanding a picturesque view of the whole area. A large number of Jaina temples were built here at different periods by various dynasties which have made this center an open air museum of Jaina art.

Colossal Image of Bahubali in Shravanabelagola The real attraction of Shravanabelagola is the colossal image of Bahubali also known as Gommateshvara. Its height is 57 feet and is the tallest stone sculpture in the world. The image is nude and stands facing north; in an erect yogic posture. The serene expression of the face is remarkable. The hair is curly and the ears are long, the shoulders being broad and the arms hang down straight with the thumbs turned outwards. The lower portion adds majesty and grandeur. The entire image stands on a pedestal which is in the form of a lotus. The foot measures nine feet in length; the toes are 2 feet 9 inches; the middle finger is 5 feet 3 inches; the forefinger is 3 feet 6 inches; third finger is 4 feet 7 inches; the fourth finger is 2 feet 3 inches.

Shravanabelagola is a sacred religious centre in Jainism

The face of Gommateshvara is most artistic and is a commentary on the success of the skill of the sculptor who carved it. The eyes are half open and the eye balls appear as if real. This also symbolizes the pensive mood of the saint. The total effect is one of majesty, grace and dignity, and expresses his compassion towards the fellow beings and hence is considered as the best in this type. Gommateshvara has been watching the human beings and their sufferings for the past one thousand years and people are looking at him for guidance for an ethical and religious life. Thus he is inspiring people to follow the path of Dharma. Once in twelve years a special ritual called Mahamastakabhisheka takes place when lakhs of people assemble here to be blessed by the compassionate Gommateshvara.

Towering ‘Cristo Redentor’ (Christ the Redeemer) Gazes out upon Rio de Janeiro, Brazil

Enormous Christ the Redeemer Statue in Rio de Janeiro

The statue of Christ the Redeemer bestrides a 2,300-foot mountain named Corcovado (“Hunchback”), weighing 635 tons, standing 130 feet tall, and measuring 98 feet from the tip of one outstretched hand to the other. The statistics alone are awe-inspiring.

The striking figure of the enormous Christ the Redeemer statue can be seen from almost any point in the city of Rio de Janeiro. Christ the Redeemer gazes out upon a city celebrated more for the pleasures of its flesh than for the saintliness of its sculptures.

However, the unique place that Cristo Redentore occupies in the hearts of all Brazilians depends on its sheer visibility. There’s scarcely a sunlit beach or a shadowy favela (shanty town) in the entire city from which the massive, reinforced concrete and soapstone image of the Saviour cannot be seen, his arms held apart in distant benediction.

The absolute scale of the structure means that humans are dwarfed when they stand at its foot—only by leaning back at an impracticable angle can they glimpse the carved features of Christ. In addition, of course, while many choose to look upward to mull over the face of divine power, others direct their gaze downward, over the spectacular panorama that encompasses both the natural splendors of the nearby coastline and the rampant urban sprawl that characterizes the restlessness of Rio.

Cristo Redentore, Rio de Janeiro Given the difficulty in accessing the site, up torturous, twisting roads, it’s not hard to believe that the statue took nine years to build, between 1922 and 1931. Nor that in a intensely Catholic country, a small chapel should have been built within its base dedicated to the Marian apparition, Nossa Senhora Aparecida (“Our Lady of the Apparition”), patron saint of all Brazil.

Symbol of hope, constant reminder of God’s presence, Christ the Redeemer serves not just as the guardian of the people who live in its shadow, but also as a steady companion through all their joys and travails. Although it stands thousands of feet above sea level, the statue’s foundations are rooted in Brazil’s very soul.

Architectural Highlights of The Bangalore Palace

Architectural Highlights of The Bangalore Palace

The Bangalore Palace is one of the most magnificent heritage buildings in the city of Bangalore. Though there are hundreds of heritage buildings in Bangalore, this one differs from all of them both in style and exuberance.

Originally it was a private building belonging to an Englishman by name N. Garrett, who was the first Principal of the Central High School in Bangalore, now known as Central College. It was purchased for the Maharaja in 1884 and the palace was built in 1880 at a cost of 10 lakhs of rupees. The total area of the palace is 45,000 square feet. The construction of the palace was started in 1862 and completed in 1944.

Bastion-like Towers in Bangalore Police The importance of this palace lies in the fact that it is built on the model of the Windsor Castle, the royal residence at Windsor in the English county of Berkshire. It is a two storied granite building with fortified towers and turreted parapets which are the characters of the Tudor architecture of England. The resemblance is so marked that many scholars feel that this is an imitated version of the Tudor’s building as if it was transported to Bangalore. It has Roman pointed arches and bastion-like towers. Its layout is rich in pointed recesses which add majesty to the contour of the building. Another attraction of this structure is a large number of projections which result in pleasing geometric patterns of varied designs. The facade of the palace is exotic with a combination of tall watch-towers, spacious walls with square and arch-type windows and roundish structures, showing different levels of the roof.

Living quarters for the Maharani were added in 1890. But they were built in the Hindu architectural style and were connected to the main building by a covered pathway. The interior of the palace is full of decorations, molded and fluted pillars and large arches, walls decorated with floral patterns, intricately carved capitals, patterned cornices … all of a high order befitting a palace. Gorgeous chandeliers of great beauty have added a grace and charm to the interior.

Another attraction of this palace was the vast garden under the guidance of Sri N Venkatasamiraju, whose life-size statue adorns a niche in the palace. The vast open area round the palace in a heavily populated city, has added a great luxury to the edifice which itself is an epitome of luxury and royalty of the Maharajas of Mysore whose name and fame has spread far and wide including foreign lands. Thus this is one of the finest palaces in India.

Natural Beauty amongst Incredible Rock Formations in Utah’s Zion National Park

The Narrows (Virgin River) in Zion National Park, Utah

The oldest of Utah’s national parks, Zion was first brought to broader attention by ground-breaking Mormon settlers in the 1860s who commended its glory. One of the pioneering Mormons, Isaac Behunin, gave the canyon its biblical name.

Excavated by the Virgin River eons ago, Zion Canyon is a deep cavern in the earth, showcasing incredible rock formations in concert with the tranquil water in motion. The walls of red-and-white Navajo sandstone that launch parallel up to 2,000 feet were carved by the unyielding Virgin River, though this may seem quite unlikely today as the river meanders peacefully along the bed of the canyon, constructing a mesmerizing oasis of waterfalls and untamed meadows. If you have the time, Zion National Park’s 229 square miles of remarkable landscape can cater for a wide range of appealing sports, as well as hiking, bicycling, riding, rock climbing, and rappelling.

Zion Canyon in Zion National Park The idyllic headquarters from which to commence into such a throng of activity—or simple meditation, if you wish—is a mere three-minute drive from the park’s eastern entrance at the suitably rustic and splendidly charming Zion Mountain Resort. Accommodation can be found in cozy wooden cabins for couples and roomy lodges for families and larger groups, all with magnificent views across the mountains. In close proximity are grazing buffalo, carelessly roaming the open plain as guests unwind on concealed patios or let everything go in a hot tub after the physical exertions of the day. The resort is also within relaxing driving distances of numerous additional parks and monuments— remarkably Bryce Canyon and the northern rim of the breathtaking Grand Canyon.

The Indispensable Guide to Sake and Japanese Culture

Sake Ceremony in Japan

An Introduction to Sake and Japan

The Japanese archipelago stretches over 3,000 km from north to south. Therefore, there are various lifestyles and customs. In addition, Honshu (the main island) is divided into the Pacific Ocean side and Japan Sea side by it’s over 1,000-meter elevation backbone ridge. This further results in different lifestyles and customs.

Therefore, the various cultures such as food and drink, festival rites, and folk entertainment have developed according to the climate of the plains, basins, mountains, and seasides. Since there had been almost no historical influence of politics and religion, the cultures of each small local community have been well preserved.

Despite this history, the pursuit of higher-quality sake has progressively evolved.

For example, in ancient times, it was the custom for the people in each region to brew and drink sake with Shinto deities after offering it to those deities at festivals and events. The main sake was called doburoku (unrefined sake). However, such a tradition has declined these days.

More ancient sake, such as kuchinokami-no-sake (sake made from rice or other cereal which is chewed to promote fermentation) and shitogi-zake (sake made from powdered rice which is also chewed) were recorded but the details have not been confirmed.

Seishu (refined sake) is the symbol of present-day sake. In the urban areas, this dates back to the Edo period (17th to 19th century). However, for the farming, mountain, and fishing villages, it was after the Meiji era (19th to 20th century) with the development of brewing techniques and distribution channels.

Present-day sake is made with high-quality standards for a refined taste and is easily available.

However, this standardization does not necessarily mean the decline of the cultural aspects of sake. The relationships of festival rites and sake, appetizers and sake, and containers and sake pass on the unique Japanese tradition, although the differences of the regions are declining.

By striving for the excellent taste and recounting the history of sake, we hope to pass on this part of Japanese culture to future generations and the international community.

History of Sake

History of Sake

Sake is made from rice. In Japan, sake has been consumed since ancient times. Of course, it is not exactly the same sake as what we have these days. The technique has advanced over time to the present day. Considering that the common ingredient, rice, is both the staple of Japanese food and the main ingredient of sake, this history goes back about 2,000 years.

The brewing of sake is a complex process. First, the rice starch needs to be converted into sugar. Then sugar is converted by kobo (yeast) into alcohol. The present, established method of converting starch into sugar is by koji-kin (aspergillus mold), the same process used since the fourth century. Until that time, sake was brewed by a method such as kuchikami-sake (sake made from rice or other cereal, which is chewed to promote fermentation.)

The organization called Miki-no-Tsukasa (sake brewery office) was established by the Imperial Court and started brewing sake for the ceremonies during the Heian period (eighth to 12th century). During the Muromachi period (15th century), hundreds of small-scale sake shops were born in Kyoto and sake came to be brewed throughout the year. At the same time, the brewers of soboshu, sake brewed in temples in Nara and other places, came to lead the development of brewing techniques.

Since then, the technical development with consistent quality has progressed and from the middle of the Edo period (around 18th century), the brewing technique was established and is similar to the technique used today.

First, koji-kin (aspergillus mold) is carefully grown over the steamed rice to make komekoji (malted rice). Then, to komekoji, steamed rice and water are added to make the fermentation starter, shubo (yeast mash). After that, the fermentation is promoted by the method called danjikomi (three-step fermentation process) by adding steamed rice, komekoji, and water three times. After the fermentation, sake is filtered, pasteurized at low temperature, stored, and matured. This production method requires very complex, advanced skill.

At around this time, it became popular to concentrate brewing sake in the best season, winter. This technical development gave rise to the special professional group of sake brewing consisting of toji (chief sake brewer) and kurabito (a worker at a sake brewery.) Migrant workers mainly from farming villages during agricultural off-season became the professional group.

It was also discovered that the quality of water used in brewing had an effect on the brewing of sake. It was the development of the breeding of rice, brewery science, and manufacturing facilities after the Meiji era (19th to 20th century), which marked the beginning of modern Japan, that established the modern brewing process. However, the skill involved with the multiple parallel fermentation process, which converts rice starch into sugar by koji-kin (aspergillus mold) and converts sugar into alcohol by the power of kobo (yeast) simultaneously, has not changed even today.

The fermentation method, which performs simultaneous saccharification of rice and alcoholic fermentation of sugar. With this method, the putrefaction risk becomes lower and alcohol content becomes higher than saccharifying and fermenting alcohol separately.

Various Sake Produced in Climate Conditions of Japan

Japan, which is situated off the northeast portion of the Eurasian continent is a long arc-shaped island country, surrounded by the Kuroshio (warm current) flowing from south to north and the Oyashio (cold current) flowing from north to southwest. The climate varies greatly from north to south and from the Pacific Ocean side to the Japan Sea side. Japan also belongs to the temperate monsoon region and experiences four seasons. However, due to the central mountain range that divides the archipelago, the character of the climate, even at the same latitude, is quite different from the Pacific Ocean side to the Japan Sea side.

As a result, the farm and marine products are very different in each region. Although food from all over the country is available these days, it was in the past the custom for the Japanese to eat local food using local recipes. Therefore, traditional Japanese cuisine is as diverse in flavor, seasoning, and cooking methods as each region.

As a result, the basics of brewing sake in over the 1,000 breweries in Japan are to match the sake to the local diet. For example, there is many red fish caught from the Pacific Ocean, white fish from the Seto Inland Sea, and fatty fish from the Sea of Japan because of the extremely cold winters. Food preservation developed in the inland provinces. In addition, some breweries brewed sake for Edo (present-day Tokyo), which was the world’s largest consumer city during the Edo period (17th to 19th century). Brewing sake for each lifestyle and diet was developed and refined for each region.

Even now, the Japanese cultural sensitivity to the four seasons is reflected in how sake is consumed. Each season brings us a different type of sake and a different way to drink it. In autumn, we have hiyaoroshi, which is sake well matured over the summer; in the winter to early spring, shiboritate (fresh sake) with a fresh flavor; in the hot summer, namazake (unpasteurized sake), which is cooled in the refrigerator. Some prefer to drink sake cold or at room temperature called hiya (unwarmed sake). On the other hand, even these days, others prefer the traditional drinking custom of kanzake (warmed sake) from autumn to spring.

Sake and Japanese Cuisine

Recently, a technical approach to sake brewing has developed. There are the traditional kimoto and yamahai with a sour and thick taste; and daiginjo (very special brew) with the fruity taste using highly polished rice and brewing at a low temperature. Recently, sparkling sake is being produced.

The traditional method of growing of active kobo (yeast) through the action of lactic acid produced by natural lactic acid bacterium while preventing other bacteria activity.

Yamahai operates kimoto-type shubo (yeast mash) growing method which cut the operation procedure called yamaoroshi, grinding rice during the process of active kobo.

Most importantly, the quality control of sake after shipping is essential for enjoying the delicate taste and different flavors. The reason for the sake containers to have lightproof brown or UV-cut bottles is to reduce the sunlight, the most dangerous factor for preserving sake. For drinking delicious sake, it is important to store it in a cool, dark place.

Three Reasons Why Sake Goes Well with Japanese Cuisine

A distinct flavor produced from the brewing of sake is called umami, or savory good taste. These days, sake is consumed with a variety of delicious foods. However, traditionally, it was consumed with a simple appetizer called sakana. The variety of conditions spanning east to west in Japan has produced a diversity of flavors complimentary to the local sake.

  1. Sake contrasts well with salty foods. Because the Japanese summers are hot and humid, salted seafood evolved as a preservative over smoked foods. Therefore, many appetizers that are consumed with sake are high in salt content. Shiokara (salted and fermented fish innards) and naresushi are such examples. It was also common to have sake with salt and miso (fermented soybean paste) only. The umami character of sake goes well with the salty taste of these appetizers.
  2. Sake complements fermented foods. The variety of ingredients used in Japanese cuisine results in unique seasonings. Common seasonings such as shoyu (soy sauce), miso, komesu (rice vinegar), and mirin (sweet sake for cooking) are all fermented using koji (malted rice). In particular, shoyu and miso, like sake, are uniquely developed in each region and have become the main taste of the local cuisine. The predominant use of fermented foods and almost no use of oils and fats are the features of “Washoku: Traditional Japanese Dietary Cultures” listed on UNESCO’s Intangible Cultural Heritage list.
  3. Sake is good in recipes for cooking. The variety of fish, which Japanese people prefer to eat, is rich in minerals and calcium, more than that of Western food. Sake goes well with these flavors. Additionally, it has a good masking effect to remove the odor of raw fish. Therefore, sake is often used, not only as a drink, but also as a cooking ingredient. For these reasons, sake goes well with Japanese cuisine.

The good taste and the variety of qualities of present-day sake have not only become popular over a wide range of Japanese cuisine. It has also become popular with international dishes including fatty meats.

Sake Strongly Connected with Traditional Ceremonies

Shinto is a polytheistic belief system based on nature and ancestor worship. As such, there are many Shinto deities throughout Japan. Based on farming culture, Japan cultivates rice in the northernmost possible location of the world. Rice produced under these severe weather conditions has become the most precious staple food for the Japanese. It has been ancient tradition to celebrate the good harvest and express gratitude by offering sake to the deities. The food and sake offerings to the deities are called shinsen. Although there are various offerings for each region, the essential ones are as follows: miki (sake made from fermented rice), mike (washed rice or boiled white rice), and mikagami (round rice cake made from pounded steamed rice).

These days, the Japanese people eat rice throughout the year as a staple food. However, in the older days, people used to eat katemeshi, rice mixed with crops such as millet as a staple food, eating pure rice only on honored days such as ceremonies. In addition, sake made from the abundance of valuable rice and through much effort has become the most important part of these offerings.

Drinking sake with the deities and offering gifts to them on festival days are traditions passed on to today. Even today, the summoning of the Shinto deities is a tradition that is preserved throughout Japan.

For example, the ceremony jichinsai, for the construction of the new buildings, is performed by sprinkling sake over the property and offering it to the owners. Furthermore, Japan celebrates four distinct seasons with a festival called Sekku, performed at the turning point of each season. Although it has been simplified in recent years, it used to be the custom to float seasonal flower petals on sake, admire the flowers, and drink sake. For example, peach sake in March, sweet-flag sake in May, and chrysanthemum sake in September. People drink it to ward off evil spirits and wish for a long life. Also, on New Year’s Day, there is a custom by which people wish the peace for the new year by drinking sake called toso, a mixture of about ten kinds of herbs mixed with seishu (refined sake).

While feeling the change of each season, we Japanese hope to cherish those events by celebrating with sake and strengthen the ties now and forever.

Sake in Japanese Wedding Ceremony

Sake Necessary for Social Bonding

Since ancient times, Japanese have used sake as a way to create special bonds with each other. Sakazukigoto is a ceremony meaning the exchanging of sake cups. San-san-kudo is the most popular type of ceremony. After pouring sake, each person takes three sips of sake from each of three kinds of cups: large, middle, and small. It is important to sip three times as the number three is considered lucky. Especially in wedding ceremonies, san-san-kudo is usually performed while making vows before Shinto deities.

Outside of weddings, a custom called katame-no-sakazuki (ceremony of exchanging sake cups as a pledge of friendship) is used when people with no blood relationship become sworn brothers or a parent and a child. The phrase, “exchanging sake cups,” has a similar meaning as “contract” in Western societies. The phrases “drink sake together” and “eat out of the same pot,” mean closer relationships without any special contracts.

During present-day Japanese banquets, we often hear the phrase like “let’s do without the formalities and make ourselves at home today.” This means that there is no distinction between social statuses for developing relationships. Usually organizers and guests of honor give the opening speech to propose the toast saying, “kampai” at the beginning of the banquet. Kampai means to dry or empty a glass. It is a Japanese word to express not only a toast, but also a feeling of cultural bonding.

After this reiko (formal ceremony) people start bureiko, an informal party. The phrase, “we wish you continued success and prosperity …,” is usually used to propose a toast of kampai.

The word kinen means, “praying to the deities” In short, the original traditional ceremony sakazukigoto (ceremony of exchanging sake cups) is symbolized in the act of the toast, kampai, as the simplified confirmation of the purpose of the gathering. Therefore, we make a toast, kampai, with sake to pray to the deities.

Originally, it was common that people drank sake not only for auspicious occasions but also for funerals and Buddhist services. People drank sake to bid farewell and to remember the deceased. For important emotions in Japanese life, sake was indispensable.

Sake in Gift Exchange Culture

Gift Exchange Culture and Sake

It is ancient tradition and customary for people to exchange sake as gifts. First, sake is indispensable as the offering to the deities.

People bring sake as the celebration gift on New Year’s holidays and at festivals saying the words such as “we offer this to Shinto deities” or “we offer this to Buddha.” After offering sake to the deities, people commenced with osagari, consuming sake with the deities. Therefore, sake is indispensable as the gift on festival days.

Also since ancient times, sake has been used as the expression of sympathy and condolences. It was especially important to give sake as an expression of sympathy in the case of fires and disasters. It was custom for neighbors to help clear debris of fires and disasters. It was also custom to bring sake to encourage good feelings and restore good luck. As such, the custom of bringing sake as the expression of sympathy after fire and accidents was established.

There are other Japanese unique gifts called o-chugen in summer and o-seibo at the end of the year. These are gifts from one person to another to express gratitude for their help. The gift-giving custom of o-chugen and o-seibo started during the Edo period (17th to 19th century) when subordinates gave gifts to superiors as a token of their gratitude. In return, the superiors would give back a gift, twice of value, called baigaeshi. Soon after, this custom became popular regardless of social rank. The main gift was sake.

Although modern society has a variety of items for gift giving, the custom of giving gifts as religious offerings, expressing sympathy, and o-chugen and o-seibo are deeply rooted in Japanese society. Sake still shows its presence as one of the main gift items.

Development of Sake and Its Distribution

Originally, sake was brewed in each region throughout Japan as local production for local consumption. From the late Muromachi period (16th century) to the early Edo period (17th century), the brewing industry was concentrated in the Kinki region such as Nara, Fushimi, and Itami.

This changed during the Edo period (17th to 19th century) because of a peaceful 300-year reign of the Tokugawa shogunate and a developing economy. Since the population of Edo (present-day Tokyo), the center of politics, was already over one million, there was a strong demand for sake there. In addition, the shogunate and related domains strictly controlled the licensing system for production and sales of sake.

Present-day Nada in Hyogo Prefecture, the largest sake-producing district, grew as the largest sake supplier for Edo. Originally, the Kansai region had the concentration of sake brewing techniques from the Nara period (eighth century). Also, the extremely cold winter climate was suitable for brewing sake. In addition, an abundant supply of hard water called miyamizu, suitable for brewing sake, was discovered there.

As it was located near Osaka, the center of the nation’s economy, a special sea route using a ship called tarukaisen was established for shipping the sake to Edo. Although it had several sea routes surrounding the Japanese archipelago, throughout the Edo period, the original purpose was for the transport of sake.

The sake wholesale district in Edo, Shinkawa, which was established as the shipping discharge base in Edo, became the largest base of sake distribution in eastern Japan. Sake brewing in Nada was developed to the taste of urban residents of Edo. Nada thus grew as the representative sake-producing district in Japan. Because of the abundance of sake shipped to Edo, it was easily available to the population.

Since the main distribution system moved from maritime to railroad in the Meiji era (19th to 20th century), several sake brewery districts were established mainly for selling outside of their own area: Fushimi in Kyoto Prefecture, Saijo in Hiroshima Prefecture, and Jojima in Fukuoka Prefecture.

Nowadays, people can drink various locally brewed sake quite easily throughout Japan owing to the development of reliable logistics systems. Presently, the most productive districts of sake are Hyogo Prefecture, Kyoto Prefecture, Niigata Prefecture, Saitama Prefecture, Akita Prefecture, and Aichi Prefecture.

Sake as the National Alcoholic Drink of Japan

Presently in Japan, people can drink various types of alcohol such as beer, wine, and whiskey along with various foods from all over the world. It was important for us to understand and respect the cultural backgrounds of each country as we consume a variety of traditional food and drink of each of those countries.

Although the Japanese diet has undergone many changes, the conventional Japanese cuisine and sake are being seen in a new light. At the same time, the cultural and historical significance of Japanese cuisine and sake have come to attract people’s attention as well.

The reasons why sake qualifies as “the national alcoholic drink of Japan” are the followings: it is made from rice and water, the blessings of Japanese climate; it has the unique technique of using koji-kin (aspergillus mold) grown by the blessed climate of Japan; it has the history that people have consumed it for a long time throughout Japan; it has the strong connection with Japanese native beliefs, traditional annual events, and lifestyle; and it is brewed all over Japan.

Therefore, cherishing “the national alcoholic drink of Japan” is none other than being proud of Japanese culture. Of course, it is also important to deepen the mutual understanding by respecting foreign cultures, histories, foods, and alcoholic drinks. Japanese sake has been recognized overseas as the word, “sake.” Furthermore, recently the words such as ginjo (special brew sake) and junmai (pure rice sake) have become popular as well. In recent years, the export volume of sake for overseas has increased favorably.

The Japanese have promoted sake overseas as the representative of Japan, in other words, “the national alcoholic drink of Japan.”