Rice and Sake
Prior to 1945
Rice has always been a staple part of the Japanese diet. Up until roughly 50 years ago, rice was in short supply, with production volumes unable to meet domestic demand. Thus, the rice available for sake brewing was understandably limited, and brewing itself was confined to the winter months, when lower temperatures and cleaner winter air provided the best conditions for brewing and storage (natural refrigeration helped keep sake fresh for consumption months after it was brewed). Such conditions made large-scale brewing unfeasible until recent times, and resulted in regional sake brands that closely matched the local climate, cuisine, and tastes of the local population. These fairly distinct regional styles can still be identified today.

One exception, however, is a generic type of sake produced during the Edo period (1600-1868). During this period, the new Warrior Class (samurai) had wrested power from the nobility, and demand for sake increased dramatically amongst these warriors. Sake brewers (most notably in the Nada brewing region between Kobe and Osaka) began to produce sake with a refined flavor that appealed to these upper-class Edo consumers. Although Nada-type sake had no overwhelmingly strong characteristics, there was nothing to dislike about it, and its appeal was therefore widespread. Interestingly enough, its appeal is still strong today.