Kuchikamizake

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Kuchikamizake (口噛み酒, mouth-chewed sake) or Kuchikami no sake (口噛みの酒) is a kind of rice-based 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".

Description[]

Kuchikamizake is white in colour and has a sour taste. After two weeks of fermentation, it can achieve up to 7% ABV.

It is made from chewed rice; the mixture of the enzymes from saliva and rice result in the fermentation process.

Some islands in Okinawa Prefecture still held shinto ceremonies involving chewed sake until the 1930s.^[1][2]

Kuchikamizake is not considered the origin of nihonshu because of the differences of their times introduced to Japan, brewing methods and cultures.^[3][4]

See also[]

• Chicha
• Mead

References[]

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