High-grade Sake Produced in Villages

In the Yuryaku Records of the “Kojiki” (Records of Ancient Matters), the villages listed include Takaichi of Wa, Karunoichi of Yamato, and Ekanoichi of Kawaschi.
Also, the “Nihonshoki” (the Chronicles of Japan) included descriptions about high-grade sake from Ekanoichi and Kibi, also consumed among commoners by the end of the 5th century.
According to records, “Sumizuke” is approximately 2.4 times the price of rice, while “Kozake” is 1.4 times the price of rice, and both “Nigorizake” and “Shirozake” were the same price as rice.
Also, sake breweries in Ukyo, Sakyo, Nanihatsu, and Yamazakinotsu were closed due to water damage in 806, when sake production and sales were prohibited.

Sake of the Imperial court
According to the “Ryounogige” (A Commentary on the Code of Discipline), sake produced in the Imperial court was brewed in a public office for sake production, restricted to 75 workers under the chief and 185 vendors in the Yamato-kawachi region.
Of the sake produced there, “Sumizake” is sake was produced by filtering fermentation-mash through a cloth, mainly served during official banquets in the Imperial court and as offering from high-ranking officials, while lower-ranking officials and laborers were served lower-grade sake such as “Nigorizake,” etc.
For example, if an administrative official overseeing a region is served 60 oz. of “Sumizake,” their attendants are served 18~24 oz. of “Nigorizake.”

また、大同1年(806) には水害のため、右京・左京・難波津・山崎津の酒屋の甕を封じて、濁酒の製造、販売を禁止しました。