Sake

thumb|Sake bottle, Japan, thumb|Sake barrel offerings at the Shinto shrine Tsurugaoka Hachimangū in [[Kamakura]]

Japanese kami of foxes, of fertility, rice, tea and Sake, of agriculture and industry etc

thumb|260px|Several types of amazake from a supermarket is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using the koji mold , which also includes miso, soy sauce, and sake.

traditional Japanese ceremony

thumb|Yuzen shrine at Atami|Atami onsen enshrines Sukunabikona Sukunabikona or Sukuna bikona (少彦名神, also known as Sukuna-biko, Sukuna-biko-na, Sukuna hikona) is the Shinto kami of the onsen (hot springs), agriculture, healing, magic, brewing sake and knowledge. His name means "the small lord of renown." He is often described as being a dwarf and is frequently paired with Ōkuninushi.

thumb|O-toso and three sakazuki lacquered Vermilion|vermillion cups , or o-toso, is spiced medicinal sake traditionally drunk during Japanese New Year celebrations. Toso is also known historically in China.

Unit of volume

flask and cups to serve sake

Raummaß

leftover lees from making saking

or kuchikami no sake is a type of sake, rice-based brewed alcohol, produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one of the earliest types of Japanese alcoholic drinks. Kuchi means "mouth", kami means "to chew" and zake is the rendaku form of "sake" found in compound words.

Doburoku (どぶろく; 濁酒, literally “cloudy sake”) is a traditional Japanese unfiltered rice alcoholic beverage made from rice, rice kōji, water, and yeast. Unlike modern sake (seishu), doburoku is not pressed or filtered, leaving suspended rice solids in the finished drink. It is regarded as one of the earliest forms of Japanese sake and a precursor to later, clarified brewing styles (e.g., modern seishu).

Nigori sake, also called nigorizake (Japanese: 濁り酒, nigorizake, pronounced ), is a type of Japanese sake (seishu) that is filtered through a coarse mesh, leaving some rice solids suspended in the drink and giving it a cloudy appearance. Unlike clear sake (seishu), nigori sake retains part of the fermentation mash after pressing, but it is still legally classified as seishu under Japanese Liquor Tax Law and is produced by licensed sake breweries using standard sake-making techniques. Nigori sake is distinct from doburoku, which is not pressed at all and remains fully unfiltered.

thumb|A sugidama at Senjō Sake Brewery in Ina, Nagano|Ina, [[Nagano Prefecture]] A sugidama (杉玉), or sakabayashi (酒林), is an object of Japanese origin made by shaping sugi (Cryptomeria) leaves into a ball. Green sugidama are hung from the eaves of sake breweries to indicate that new sake is ready.

thumb|271x271px|Sake offered on a sanbo altar '''' is an offering of sake or other alcoholic drinks offered to gods in Japanese Shinto.