Editing Sake (section)

=== Muromachi period ===
Before the 1440s in the [[Muromachi period]] (1333–1573), the Buddhist temple [[Shōryaku-ji]] invented various innovative methods for making sake. Because these production methods are the origin of the basic production methods for sake brewing today, Shoryakuji is often said to be the birthplace of {{Nihongo3||清酒|[[#Different handling after fermentation|seishu]]}}. Until then, most sake had been [[Nigori|{{tlit|ja|nigorizake}}]] with a different process from today's, but after that, clear {{tlit|ja|seishu}} was established. The main production methods established by Shōryaku-ji are the use of {{Nihongo|all polished rice|諸白造り|morohaku zukuri}}, {{Nihongo|three-stage fermentation|三段仕込み|sandan zikomi}}, {{Nihongo|brewing of starter mash using acidic water produced by lactic acid fermentation|菩提酛づくり|bodaimoto zukuri}}, and {{Nihongo|[[pasteurization]]|火入れ|hiire}}. This method of producing starter mash is called [[#Methods of preparing the starter mash|{{tlit|ja|bodaimoto}}]]. These innovations made it possible to produce sake with more stable quality than before, even in temperate regions. These things are described in {{tlit|ja|Goshu no nikki}}, the oldest known technical book on sake brewing written in 1355 or 1489, and {{tlit|ja|Tamonin nikki}}, a diary written between 1478 and 1618 by monks of [[Kōfuku-ji]] Temple in the Muromachi period.<ref>{{cite web|url=https://www.pref.nara.jp/miryoku/ikasu-nara/seishu/shoryakuji/|archive-url=https://web.archive.org/web/20211011155002/https://www.pref.nara.jp/miryoku/ikasu-nara/seishu/shoryakuji/|script-title=ja:清酒発祥の地 正暦寺|language=ja|publisher=[[Nara Prefecture]]|archive-date=11 October 2021}}</ref><ref>{{cite web|url=https://shoryakuji.jp/sake-birthplace.html|archive-url=https://web.archive.org/web/20220906124314/https://shoryakuji.jp/sake-birthplace.html|script-title=ja:正暦寺、清酒発祥の歴史|language=ja|publisher= [[Shōryaku-ji]]|archive-date=6 September 2022}}</ref><ref>{{cite web|url=https://sakestreet.com/ja/media/interview-with-shoryakuji-about-bodaimoto|archive-url=https://web.archive.org/web/20241108140213/https://sakestreet.com/ja/media/interview-with-shoryakuji-about-bodaimoto|script-title=ja:原点を追求する営みが、長い歴史と未来をつなぐ - 奈良県・菩提山正暦寺の菩提酛づくり|language=ja|author=Kazuha Seara|publisher=Sake street|date=9 December 2020|archive-date=8 November 2024}}</ref>

A large tub with a capacity of 10 ''[[koku]]'' (1,800 liters) was invented at the end of the Muromachi period, making it possible to mass-produce sake more efficiently than before. Until then, sake had been made in jars with a capacity of 1, 2, or 3 ''koku'' at the most, and some sake brewers used to make sake by arranging 100 jars.<ref>{{cite web|url=https://www.kikusui-sake.com/home/jp/fun/story/07-2/|archive-url=https://web.archive.org/web/20220706152932/https://www.kikusui-sake.com/home/jp/fun/story/07-2/|script-title=ja:第七話 十石桶が出現|language=ja|publisher=Kikusui|archive-date=6 July 2022}}</ref><ref>{{cite web|url=https://sakestreet.com/ja/media/history-of-sake-vessels|archive-url=https://web.archive.org/web/20220526184002/https://sakestreet.com/ja/media/history-of-sake-vessels|script-title=ja:日本酒の「容器・流通イノベーション」の歴史と現在地|language=ja|publisher=Sake street|date=3 June 2020|archive-date=26 May 2022}}</ref>

In the 16th century, the technique of distillation was introduced into the Kyushu district from Ryukyu.<ref name="EB" /> The brewing of [[shōchū]], called "Imo–sake" started and was sold at the central market in [[Kyoto]].