An Expanded History of Sake Brewing in the US

By Richard Auffrey  |  July 30, 2019

Reprinted with Author’s Permission. Find the original here.

‚ÄúThe sale and manufacture must be a source of great profit, for it is consumed in enormous quantities and on every possible occasion in the realms of the mikado and is shipped extensively to all parts of the world where his subjects find abiding places.‚ÄĚ
San  Francisco Call, December 18, 1910: An article titled Sake, The National Booze of the Japanese by Mary Ogden Vaughan

Currently, there are about twenty or so Sake breweries in the U.S. that already exist or are in the works to open in the near future. They span from Maine to Oregon, Colorado to Tennessee, California to New York. The oldest of these breweries was founded in the late 1970s but did Sake breweries exist in the U.S. before that time? If so, when was the first Sake brewery established in the U.S.?

On my first trip to San Francisco, about fifteen years ago, I visited the Tasting Room and Sake Museum of¬†Takara Sake USA, Inc.¬†in¬†Berkeley. It was a fun experience at the time, especially seeing some of the historical artifacts and information on 19th century Sake brewing, but at the time I was unaware that Berkeley was also the site of the first U.S. Sake brewery. Most of the articles and books I’d previously read mentioned that the first Sake brewery outside of Japan was in Hawaii, the¬†Honolulu Japanese Sake Brewery Co.¬†Many people still believe that to be true but through my own research, I’ve learned otherwise.

After perusing through thousands of newspaper articles, books, magazines and websites, I’ve learned that the¬†Honolulu Japanese Sake Brewery Co.¬†might actually have been the fourth Sake brewery established in the U.S. However, the¬†Honolulu brewery¬†was more successful, more long lasting, and left a much greater legacy than any other of the early Sake breweries in the U.S. In fact, for many of these first breweries, we know little more than the most basic of information, such as their name and location. The¬†Honolulu Japanese Sake Brewery Co. wasn’t the first but I don’t think anyone will argue that it wasn’t the most important.

As few people know about these early Sake breweries, I wanted to explore the history of these first Sake breweries as well as to look at our country‚Äôs introduction to this intriguing Japanese alcohol. I’m sure you’ll find plenty of fascinating information which is new to you, and which will broaden your understanding of Sake. The original¬†version of this article was posted in April 2015, and has seen multiple expansions/revisions over the years due to additional research. Most recently, in June 2019, I posted a significant expansion that doubled the size of the original article. Additional research is certainly warranted and there¬†will likely be additional expansions/revisions in the future.

When did Japanese Sake first arrive in the U.S.? We might never know the exact answer but we can speculate. The first Europeans likely to have tasted Japanese Sake were two to three Portuguese merchants whose ship, in 1542 or 1543, was forced, by the weather, to land on the island of Tanegashima. Lord Tanegashima Tokitaka feted these men, and it seems logical that the sailors were presented Sake, an alcoholic beverage that was an integral element of Japanese life. During the next several years, other Portuguese merchants came to Japan and around 1547, Captain Jorge Alvares wrote a report on his visit to Japan, mentioning Sake. This might have been the earliest known European record mentioning Sake.

As for the U.S., the odd Sake container might have shown up as early as the 18th century, an oddity brought in by a merchant, missionary or world traveler, though I’m unaware of any documentary evidence to prove that occurred. There is some evidence that during this time period, Sake was being exported to¬†Europe, through the¬†Dutch East India Company, but it seemed to still be more of a rarity than anything else. One source claims that the first major showing of Sake outside of Japan might have occurred in 1872, at an international exposition in¬†Australia. However, it seems more likely it occurred at the¬†1879 Sydney International Exposition.

The first U.S. newspaper reference that I’ve found concerning Sake was from the¬†Weekly National Intelligencer, November 5, 1853, which discussed the visits of¬†Commodore Matthew Perry¬†to Japan, and mentioned “presents of saki and cake.” Several other subsequent newspaper articles, concerning Perry’s visits to Japan, also mentioned Sake, commonly referring to it as¬†saki. The¬†New York Daily Herald, June 27, 1854, was the first article to actually give a basic definition of Sake, rather than a brief mention, stating,‚ÄúThe extract from rice is now the only liquor known in Japan. It is called saki by them.”

So when was Sake first introduced into the U.S? As everyone discussed Commodore’s Perry visits to Japan, the¬†Pittsburgh Daily Post, September 13, 1854, mentioned that ‚ÄúThe ‚ÄėJournal of Commerce‚Äô is showing the vast advantages American commerce is destined to derive from intercourse with the Japanese. Exports from that country, we are told, at present consist of‚Ķ.rice, saki, soy;..‚ÄĚ Thus, it seemed possible that as trade with Japan began, it was possible that Sake could soon be exported to the U.S.

It wasn’t until almost eighteen months later that the first mention of a Sake shipment to the U.S. occurred. The¬†Sacramento Daily Union, February 18, 1856¬†indicated the receipt of a shipment of ‚ÄúForty dozen imperial cordial Saki.” In March 1856, another ship arrived with a delivery of Sake, which is described as: “a liquor in pint jars called Saki which is not at all hard to take. It is like the Dutch maraschino and of the color of cider. It was bought at eighteen cents a jar.‚ÄĚ However, it seemed that these Sake shipments were uncommon, more of a unique curiosity, that occasionally got imported into the U.S. I didn’t find evidence of any regular or large shipments of Sake during this period.

In the later part of the 19th century, the¬†Territory of¬†Hawaii¬†was also a site for some of the earliest shipments of Sake.¬†In the late 1840s, sugar became a major crop on Hawaii, but there was a shortage of laborers needed to work on the sugar plantations. This was compounded by a significant death rate for Hawaiians, due to foreign diseases, which essentially halved their population in a thirty year period, from around 1831 to 1860. To help their labor situation, Hawaii passed the¬†Masters & Servants’ Act¬†in 1850, which allowed them to hire foreign laborers for their plantations.

The Chinese, in 1852, were the first people to be brought to Hawaii under this new Act. but within ten years, few Chinese were interested in this contract labor so Hawaii sought elsewhere, including Japan. In 1868, the first Japanese immigrants, the¬†gannen mono, arrived in Hawaii aboard the¬†Scioto, a British ship.¬†Gannen mono¬†means the ‚Äúfirst-year people‚ÄĚ as they traveled to the Kingdom of Hawaii in the first year in the reign of¬†Emperor Meiji. Though Hawaii wanted 350 laborers, only about 148 Japanese actually stepped forward, including 140 men, 6 women (who accompanied their husbands), and 2 teenagers. Their passage to Hawaii was fully paid and they were to receive a salary of $4 per month, including room and board, for a three-year period.

This group consisted of ‚Äúsamurai, cooks, sake brewers, potters, printers, tailors, wood workers, a hairdresser and a 13-year-old heavy drinker nicknamed ‚ÄėIchi the Viper.‚Äô” Ichi’s full name was¬†Ishigoro¬†though, because of all the trouble he caused, he earned the nickname,¬†Mamushi-no-Ichi¬†(Ichi the Viper). He would eventually clean up his act and started a cooking school in 1893.

What is most important here is that Sake brewers were part of this initial group. It seems reasonable that some of these immigrants would have brought Sake with them to Hawaii. Sake is an important beverage, one often used to celebrate special occasions and holidays. The immigrants would have wanted a slice of their home with them, and Sake could be such an element. However, they probably understood the difficulty, and expense, they might face with trying to import Sake from Japan. By bring Sake brewers with them, they could produce enough, albeit illegally, for their small community.

Unfortunately, many of these immigrants had no knowledge of farming and the Japanese government received many complaints from them about their harsh treatment by the Hawaiians.  Ultimately the experiment was considered a failure and over 40 of the immigrants would later to Japan. The fate of the Sake brewers is unknown.

The Japanese government decided to prohibit any further emigration to Hawaii, and banned it from 1869-1884. In 1874,¬†KalńĀkaua, who would later be known as the¬†Merrie Monarch, became the King of Hawaii, reigning until 1891. In 1881, King KalńĀkaua began a diplomatic tour of the world, and spent ten days in Japan, trying to form a better relationship and lift the ban on immigration. After some intense negotiations, his efforts were eventually successful and he granted better terms for future Japanese immigrants, including increased pay, medical care, and a food allowance.

Japan would also be more selective in their choice of immigrants, seeking more people with farming experience, so as to not perpetuate the prior problems. It should be noted that KalńĀkaua was the first foreign ruler to ever shake hands with a Japanese Emperor, and he was also given a gift of a silver Sake set. It seems probable that KalńĀkaua also received some Sake to take home with him, and if so, it was probably of the highest quality.

In early February 1885, once the ban was lifted, the first group of 943 Japanese immigrants (676 men, 159 women and 108 children) made the journey to Hawaii to work on the sugarcane and pineapple plantations. Their arrival is also the first known documentation of the presence of Sake in Hawaii. Upon their ship’s landing, King KalńĀkaua organized a sumo wrestling exhibition at the¬†Honolulu Immigration Depot. Forty immigrants were divided into two groups, the East and West, and competed for about an hour. The East won, and the King had arranged for 10 barrels of Sake to be awarded to the winners. With that much Sake, I‚Äôm sure everyone got to drink some, not just the winners. I wasn’t able to determine though how and where the King obtained the Sake.

Most of the early Japanese immigrants were single men, and drinking became a common activity. For some, they used alcohol as an escape from the difficult plantation work and their separation from their homeland. As other Japanese immigrants began to travel to California and other parts of the mainland U.S., it’s likely they brought Sake with them. It didn’t take long for Japan to begin actively exporting Sake to the U.S. and the rest of the world. For example, it is known that in 1887, the¬†Kiku-Masamune Brewery¬†starting¬†exporting Sake to the United Kingdom, and two years later, started exporting to the U.S. too. By 1890, Sake was readily available, as an import, in Hawaii and California.

Sake became so popular in Hawaii that by November 1894, the California wine industry claimed that they were having difficulty in Hawaii competing with Sake imports. In 1893, Hawaii imported only about 3,400 gallons of Japanese Sake and in April 1894, it still imported only about 626 gallons that month. However, imports exploded to 16,000 gallons in July and 13,000 gallons in August, with a total amount of imports for 1894 being about 83,000 gallons. That substantial amount of Sake imports continued so that in February 1896, Hawaii imported 18,672 gallons; of Sake. The Japanese in Hawaii were avid consumers of Sake, and their demand seemed to only be increasing.

In response to California’s complaints,¬†Consul General Ellis G. Mills¬†investigated the matter, eventually¬†filing a report with the State Department that concluded there were no actual grounds for concern. As for California wine, they exported about 103,000 gallons to Hawaii in 1893 and 125,000 gallons in 1894. Mills concluded that California wine exports to Hawaii didn’t decrease due to Sake imports, and actually grew. This report though didn’t stop the California wine industry from continuing to complain, fearing Sake would hurt their market in Hawaii.

By March 1896, the largest market in Hawaii for California wine was the¬†Portuguese, who enjoyed their sweet wines. For example, in the previous month, California exported about 10,591 gallons of wine to Hawaii, and the top five wines included¬†Madeira¬†(5,727 gallons),¬†Port(2,014 gallons),¬†Tokay¬†(825 gallons),¬†Angelica¬†(600 cases),¬†and¬†Sherry¬†(434 gallons). It’s easy to see that sweet wines constituted the vast majority of exports.

At this time, California wine and Sake were paying the same duty, 15 cents a gallon. to export to Hawaii. However, a proposal was put forth to increase the duty on wine to 30 cents a gallon, if it contained less than 14% alcohol, and 50 cents per gallon, if it was over 14% alcohol. As almost all of the exported California wine was sweet, and around 20% alcohol, the duty would increase for them by more than three times. As Sake would not be affected by this proposed duty, it would make it far tougher for California to compete with Sake imports. Obviously, California wine makers were upset with this proposed duty change and tried to defeat this measure.

Somehow they succeeded in not only defeating the duty, but in a move that clearly helped to protect the California wine industry, the situation ended up in a major reversal. Rather than increasing the duty on wine, the duty was raised on Sake instead, and at an even higher amount than had been proposed for wine. In June 1896, over the veto of Hawaiian¬†President Sanford Dole, the Hawaiian legislature approved¬†‚ÄúAn Act To Increase The Duty on Liquors, Still Wines, And Other Beverages Made From Materials Other Than Grape Juice.‚ÄĚ This raised the duty on still wines made of materials other than grape juice, of less than 14% alcohol, to 60 cents per gallon, and if over 14% alcohol, the duty became $1.00. As the average Sake was 16% alcohol, then it would be charged the $1.00 duty, twice what the originally proposed duty had been for wine.

Though technically applicable to more than just Sake, it is obvious that it was specifically targeted toward Sake, raising the duty from four to almost seven times the prior rate. During discussions on the passage of this act, it was even alleged by some that Sake contained a large amount of poisonous¬†methylic alcohol, so the legislature wanted to raise the duty to protect native Hawaiians. This allegation doesn’t seem to have any support or evidence, and also doesn’t appear to have been raised ever again. It seems more just a baseless justification to support the imposition of the prohibitive duty on Sake. If it had been a true threat, then Sake would simply have been banned.

At this time, most Japanese laborers were only earning $12-$15 per month, so in July 1897 when the new duty went into effect, Sake became an expensive luxury that they could only purchase infrequently. By December 1897, newspapers were noting a significant decrease in Sake consumption in Hawaii, though they also mentioned that there were other contributory reasons. Due to Japan’s war with China, and an economic change from a silver to a gold basis, the price of imported Sake basically doubled. With such a drastic price increase, and the added duty, that made Sake imports into Hawaii even more expensive.

During the first three months of 1898, only 2983 gallons of Sake were imported into Hawaii. This meant that annual Sake imports had decreased to what was once imported in a single month. Interestingly, though California had hoped that the decrease in Sake consumption would lead to a significant increase in wine consumption, that didn’t occur. Sake lovers, who couldn’t afford to buy Sake, were generally not seeking out California wine as a replacement.

As Sake was so pricey, but still greatly desired, it led some Japanese in Hawaii to chose to illegally brew their own Sake, risking arrest and potential fines. One enterprising Sake brewery in Japan also found a loophole in the new Act. The¬†Kiku-Masamume Brewery¬†realized that the Act‚Äôs oppressive duty only applied to Sake that was shipped into Hawaii from Japan. If they first shipped their Sake from Japan to California and then later shipped it to Hawaii, they didn’t have to pay the increased duty. It is unclear whether other Sake breweries realized and took advantage of this loophole.

Besides Hawaii, the rest of the U.S. also grappled with the issue of the proper duty on Sake imports. Prior to 1894, Sake was classified by similitude to distilled liquor, and subjected to a duty of $2.50 per proof gallon. In July 1894, this classification was disputed by a Sake importer and that resulted in Sake being reclassified as more similar to still wine, thus decreasing the amount of its duty. The classification would be contested once again, starting in April 1903, by another Sake importer, W. Nishimiya, in the New York courts. On appeal, the Circuit Court decided that Sake was not similar to either wine or beer, and should be considered a nonenumerated manufactured article, which gave it an even more beneficial duty rate.

In November 1904, the Sake importer,¬†T. Komada & Co.¬†in San Francisco, filed a similar protest to the duty on Sake. They brought suit against the government to recover $500,000 which they had paid, under protest, as a duty on Sake. Though the lower courts followed the New York court’s decision, the U.S. Circuit Court of Appeals for the Ninth Circuit reversed the decision stating that Sake was in similitude to wine. In December 1908, the¬†Supreme Court¬†of the U.S. granted the petition of Komada & Co. for a writ of certiorari. In January 1910, the Supreme Court affirmed the decision of the U.S. Circuit Court of Appeals for the Ninth Circuit, stating ‚Äúthe Japanese beverage sake is properly dutiable under ¬ß 297 of the Tariff Act of July 24, 1897, c. ll, 30 Stat. 151, 205, as similar to still wine, and not as similar to beer.‚ÄĚ

Due to these battles over the costs of imported Sake, and a  number of other reasons, there was an impetus for some enterprising entrepreneurs to establish Sake breweries in the U.S. They knew it would be less expensive to brew it here. I was fascinated to learn that the first legal Sake brewery in the U.S. was almost established in a very unlikely location: Chicago. Hawaii, California or another West Coast location would have seemed a more logical starting place, but it appears the nature of the person involved trumped location.

In 1883,¬†Jokichi Takamine, a famous Japanese chemist, worked at the¬†Japanese Department of Agriculture & Commerce¬†and concentrated on Sake brewing. His mother’s family owned a Sake brewery so that might have been the impetus for his concentration in this field. He wanted to know how¬†koji¬†transformed starches into sugars. In his researches, he eventually found a way to grow¬†koji¬†on wheat bran rather than rice. This ultimately led to the creation of a process to transform starches into sugars, from any grain, that was cheaper and quicker than the usual malting process used by whiskey distillers.

In 1890, he was hired by a large distilling conglomerate to come to Chicago and then in 1891, he was relocated to Peoria, Illinois. He founded the Takamine Ferment Company in 1891 to market his new process, and try to create whiskey cheaper and quicker than it was currently done using malt. However he faced great opposition from the maltmen, which soon after led to a suspicious fire that destroyed the distillery. Though it was rebuilt, and some whiskey was produced, it never really caught on and ultimately was a bust. These disappointments may have led him to consider a different option.

In April 4, 1892, an Indiana newspaper briefly reported that, ‚ÄúA syndicate of wealthy Japanese are to establish a large ‚Äėsake‚Äô brewery in Chicago, with a capital of $250,000.‚ÄĚ The next day, a Chicago newspaper provided much more detail, in an article entitled, “Sake for Chicagoans–Japanese Will at Once Establish a Brewery with an Unpronounceable Name.” The article reported, ‚ÄúA letter from Yokohama states that leading Japanese capitalists of that city and a party of Japanese in Chicago are completing the necessary arrangements for the establishment in Chicago of a Japanese sake brewery, with a capital of $250,000. The brewery is to be called ‚ÄėTakamine Shurm Jozo Kaisha.‚Äô The President of the company will probably be Takamine Jokichi, ex-chief of the analysis section in the agricultural and chemical department of Tokio Unniversity. About one-half of the necessary capital has been subscribed.‚ÄĚ

Two days later, on April 7, a Pittsburgh newspaper reprinted this article, though under a better title, “Sake for Chicago People–Japanese Capitalists Organize to Establish a Factory for Their Beverage.” A Rochester, Indiana, newspaper briefly reported on this matter, adding their own comment, ‚ÄúSake is probably a temperance drink intended for such visitors to the world‚Äôs fair as are prohibitionists, who like to ‚Äėtake a little something for the stomachs sake,‚Äô according to scriptural injunction.‚ÄĚ

It was the temperance faction that voiced opposition to the plans for a Sake brewery in Chicago. An August 8 Indiana newspaper alleged that this new brewery would be doom for the city. ‚ÄúIf the Congress of the United States had the interests of the people at heart this thing would be forbidden before it gets a foot hold, but Congress will do nothing of the kind, no matter how much appealed to unless indeed the patrons and promoters of the ‚Äėgreat American industry‚Äô of beer making should see their craft is in danger and should step in and forbid it, which is sincerely to be hoped they will. Even Satan inadvertently brings about the overthrow of evil occasionally. This is a case in which the old, oft repeated quotation applies: ‚ÄėI hear a lion in the lobby roar, say, Mr. Speaker shall I shut the door and keep him out or, shall I let him in, and trust to luck to get him out again?‚ÄĚ Was this a case of racism, or were they opposed to all alcohol?

In support of their fears, they also noted, ‚ÄúHad lager beer been prohibited at its incipiency American today would have been a comparatively temperate country, but that deceitful drink which lures a man on until he has lost control of his will and so blinds him that he does not see his danger, is the gigantic curse of this or any other country where it is used.‚ÄĚ This would seem to indicate that their fears concerned all forms of alcohol, though we can’t also ignore that there might have been at least a touch of racism as well. A single Sake brewery certainly didn’t seem to pose a dire threat.

The last article I located about this proposed Sake brewery was in a North Carolina newspaper on April 15, 1892. It didn’t add any additional facts but mentioned that, ‚ÄúFrom the name and the amount of cash it takes to run it, Japanese beer (which they mean Sake) must be quite a complicated beverage.‚ÄĚ Unfortunately, for unknown reasons, it seems plans for the brewery never came to fruition. Did the financing fall through? Was the temperance faction successful in preventing the brewery from opening? It seems strange that the fate of this large proposed project wasn’t apparently reported in any newspaper.

It is fascinating to consider what might have happened to the Sake industry in the U.S. if this sake brewery had started in Chicago. Would Sake have become a more popular drink? Would other cities have decided to create their own Sake breweries to compete with Chicago? An investment of $250,000 would have created a huge brewery, especially considering that later U.S. Sake breweries would often started with only $50,000 to $100,000.

Though many sources claim that the first legal Sake brewery in the U.S. was started in Hawaii, that is not the case and it was actually Berkeley, California. On June 10, 1901, the Japan Brewing Co. filed incorporation papers in San Francisco. The brewery was owned by H. Soejima, President of the Japanese Association of America, and it was located in West Berkeley, though they also had a business address at 209 Battery Street in San Francisco. The secretary and manager of the brewery was S.K. Mitsuse.

The West Berkeley location, at the corner of San Pablo Avenue and University, was the site of the former Hofburg Brewery, which had been open from 1888 to 1899.  The former beer brewery had spent two years prospecting before they finally constructed two wells, each about 65 feet deep, which led to pure gravel water. As water is so important in brewing Sake, this was an excellent choice for the new Sake brewery.

The lease for the building was signed by¬†Yin Sino,¬†for a term of ten years at $150 per month, and they expected to employ about 100 men at the brewery. However, not everyone was pleased with the idea of this new brewery. In July 1901, the¬†Los Angeles Herald¬†published a brief editorial, casting racist aspersions about the idea. The article stated that the Japanese company was “composed of little men” and that Sake “will hold its own as a destructive agent, with brands of American whisky variously known as forty-rod, sure death, etc.” It continues, noting that “one dose paralyzes and one bottle kills.” Fortunately, this was one of the only such negative articles that I found.

They began brewing Sake in 1902 and by January 1905, the brewery was producing about 90,000 gallons annually, and was exporting Sake to Hawaii, the Philippines and even Japan. It must have been doing something right if even people in Japan wanted to buy their Sake. As the brewery was doing so well, the U.S. Internal Revenue Service started to pay attention, with the idea of regulating the Sake industry, which they suspected might grow after the success of the Japan Brewing Co.

A 1905 newspaper noted that the Sake was known as “rice nectar” and it isn’t clear whether that was the brand name or simply a descriptor on the sake bottles. It was also mentioned that the brewery was using rice from Texas and Louisiana, and Soejima claimed that his Sake was even preferred by the Emperor of Japan to Japanese Sake.

There is some indication that the Japan Brewing Co. closed in 1906 but that might not have actually been the case. In January 1906, there was a brief news article that Soejima wanted to move the brewery to San Francisco to avoid having to pay a $200 license fee. By July 1906, a newspaper reported that the brewery has closed in Berkeley, but it had reopened elsewhere, though that location wasn’t provided. However, there is some evidence, in 1907, of a Japan Brewing Co. in¬†Emeryville, which is close to Berkeley. It is possible the brewery moved to Emeryville, lasting only for another year, but more investigation is needed.

Why did this brewery shut down? It may not have been financially successful and I’ll note that in November 1907, a lawsuit was brought against the Japan Brewing Co. to foreclose on a $1000, mortgage, alleging the brewery had failed to pay for equipment they purchased which was used to brew Sake. That was a significant debt, and could easily have been sufficient to cause the brewery to close.

It is also interesting that the President and Manager of the Honolulu Brewing & Malting Co. would later claim that the reason the Japan Brewing Co. closed was due to their cooperage, the wood they used to construct their barrels. The brewery used American white oak rather than the traditional Japanese cedar, and as the choice of wood affects the flavor of the Sake, this rationale may have some validity.

Besides the Japan Brewing Co., there is evidence of the existence of at least a couple other Sake breweries in California around this time. In 1903,¬†Kinzo Yasuhara¬†came to California and two years later opened a Sake brewery on Jackson Street in¬†Los Angeles, which appears to have closed around 1917, though possibly a little later. As Prohibition came into effect, the Sake brewery was turned into a miso and soy sauce factory. The¬†Sugita Bros. Brewery, located at 569 East Taylor Street, San Jose, opened in 1905 but closed in 1906. However, there is some information that the brewery might have changed its name, at least to¬†J. Sugita, while it was open from 1906-1908. Additional information indicates that might have been succeeded by an unnamed “Rice Beer Brewery” from 1908 to bout 1915.

There was also a Sake brewery in¬†Watsonville,¬†the¬†Tamasaki & Murata Sake Brewery(during 1907), and another in¬†San Jose¬†in 1916, the¬†Nippon Sake Company¬†which was located at the corner of Jackson and Seventh Streets. By the mid-1910s, there was also the¬†Kawaguchi & Ida Sake Brewery¬†(or alternatively known as the¬†Iida Sake Brewery), located at 665 North 5th Street in San Jose and the¬†K. Hayashi Sake Brewery¬†(1916) also in San Jose. ¬†I haven’t yet been able to find much information about these breweries, and there might have been others too.

Let’s return to Hawaii. Around January 1902, there were approximately¬†60,000 Japanese living in Hawaii. Sake imports from Japan had increased from the lows of a few years prior. From July 15, 1901 to January 15, 1902, Hawaii imported 27,660 barrels of Sake (about 221,000 gallons), each priced at $8.50, and 6984 bottles, each priced at $2.80.

With this increased consumption, there was also a temperance movement in Hawaii, mainly led by women and priests, who claimed Sake caused terrible harms. They alleged that Sake consumption led to increased gambling as men tried to win money to buy Sake. They also claimed that Sake consumption led to physical violence against wives and children. In addition, they stated: ‚ÄúThere was an average of one death a day among the Japanese population in Honolulu due to drink alone.‚ÄĚ I have not found any evidence to prove that extraordinary claim. The temperance movement even thought that “Those who drink sake were sapping their moral strength.‚ÄĚ

In 1899, a sixteen-year old Japanese immigrant from Hiroshima, named Tajiro Sumida, came to Hawaii and would eventually play a major role in the Sake industry, and not just in Hawaii. Five years later, in 1904, Sumida opened a general store, and started selling imported Sake at some point. Eventually, Sumida decided that he could lower the price of Sake, to make it more affordable to the poor Japanese workers in Hawaii, if he produced it himself so he decided to open a Sake brewery. He knew that Sake brewing had succeeded in California, so thought it could work in Hawaii too.

In 1908, Sumida and T. Iwanaga of Kimura & Co., opened the Honolulu Japanese Sake Brewery Co.. in the Pauoa Valley. Their corporation had an initial capital of $30,000 with 1500 shares valued at $20 each. The corporate officers and share holders included: T. Sumida as President (450 shares), S. Kojima as Vice President (200 shares), T. Iawanaga as Secretary and Treasurer (450 shares); K. Odo as Auditor (200 shares) and Y. Yamasato (200 shares). The main brewery building was built from Hawaiian stone, and when the Sake was ready for sale, it would be placed into large, 810 gallon tubs.

The incorporation papers stated they would not only produce and sell Sake, but also shoyu, soy, and miso. In addition, they would manufacture ice and establish cold storage and refrigerated warehouses. ¬†Besides the Sake, the additional items, an almost prescient addition, would serve the brewery well during Prohibition and World War II. Sumida and¬†Iwanaga¬†stated that this would initially be an experimental Sake brewery as they weren’t sure if they could succeed or not. They needed to evaluate the conditions, such as the quality of their water, to assess whether they were conducive to Sake brewing or not.

At this time, about 500,000 cases of Sake were being imported into Hawaii, and their annual value, since 1900, ranged from $150,000 to $200,000. It’s also important to know that there were only about 70,000 to 90,000 Japanese living in Hawaii at this time. In comparison, in 2013, the entire U.S. only imported about 516,000 cases of Japanese Sake. Sake imports to the U.S. evidently took a nose dive during the last one hundred years. Fortunately, the amount of Sake imports has been increasing in recent years, so Sake’s popularity is at least on the rise.

Sumida wasn’t the only one at this time who wanted to start brewing Sake in Hawaii. In 1908,¬†C.G. Bartlett, the President and Manager of the¬†Honolulu Brewing & Malting Co.,¬†also indicated interest in being able to produce Sake. This company was founded in 1898, as the Honolulu Brewing Co., and became the Honolulu Brewing and Malting Co. Ltd. in 1900. As Prohibition struck, it would close, and reopen in 1933 as the American Brewing Co. Ltd. and would remain in operation until 1962. The company started as a beer brewery and was most famous for their¬†Primo Lager. They eventually ended up producing Sake though it is unclear when they actually started doing so.

Sumida and his brew masters,¬†S. Fujikawa¬†and¬†T. Watanabe, encountered significant problems with the fermentation process due to the heat of Hawaii but they persevered and were still able to produce a brew in December 1908 which was named¬†Takarajima, ‚Äútreasure island.‚ÄĚ In January 1909, a Hawaiian newspaper declared their ‚ÄúSake Brewing is Great Success,‚ÄĚ The article noted that “other Sake breweries in Hawaii have proved more or less failures‚ÄĚ though those were not identified. It is possible these failed Sake breweries could have predated Sumida’s operation.

The key to the success of Sumida was that they chose the right location for their brewery, a place with conditions conducive to Sake production. To handle the difficulties of brewing Sake in Hawaii’s heat, Sumida eventually invented a refrigeration process to handle the problem and that innovation would later be adopted by breweries in Japan. In numerous other ways, Sumida was also a pioneer and innovator, being the first to use stainless steel tanks, the first to brew Sake year round, devising a method to use California rice, and also creating a yeast strain which reduced the foam created by fermentation, increasing the yield in a vat by 30%. These foamless yeasts are now used by a number of Japanese breweries. By 1914, Sumida was making about 300,000 gallons of Sake annually and by 1920, he was the most successful Japanese businessman in Hawaii.

Sumida didn’t have a monopoly on Sake brewing for very long though. As previously mentioned, the¬†Honolulu Brewing & Malting Co.¬†started Sake brewing at some point, and maybe even as early as 1908, and there is evidence they were brewing Sake at least by 1913. In January 1909, the¬†Hilo Sake Brewery, owned by¬†K. Koizumi¬†and located at the intersection of Omao & Kaumana Roads,¬†started and hoped to be brewing by February. It seems their plans may have been delayed as they didn’t file Articles of Association for the Hilo Sake Brewery, Ltd. until November 1912. With a capital of $30,000, their corporate officers and share holders included T. Machida as President, (70 shares), T.R. Saiki as Vice President (75 shares), C. Shimamoto as Secretary &/Treasurer (75 shares), S. Kido as Auditor (75 shares), and H. Kawashima (5 shares).

In May, 1913, Hawaii Seishu Kwaisha, Ltd was established, with plans to brew 10,000 gallons of Sake by the end of its opening month. Their brewing was supervised by K. Otake, a graduate from the Sake brewing department of the famed Tokyo High Industrial School. Their starting capital was $40,000 and their corporate officers included K. Ono, as President, A. Hocking as Vice President, D. Natani as Auditor, Y. Kimura as Secretary, and C.G. Bartlett as Treasurer. This Bartlett may have been the same individual who was also the President of the Honolulu Brewing & Malting Co. In 1915, this brewery was doing well enough that they expanded the size of their premises.

In 1916, it was estimated that the Sake brewing industry In Hawaii was generating about $200,000 in revenue. As of September 1917, there were four Sake breweries in Hawaii, employing over 300 men, and selling their Sake to at least 13 Japanese liquor dealers. It was also estimated that there was about $500,000 invested in the local Sake industry. It is interesting to note that these breweries, to avoid cooperage problems, were importing cedar logs from Japan to craft their Sake vats.

Let’s discuss rice for a short bit. It is believed that rice first came to America, to¬†Virginia, sometime before 1647. It later spread to¬†South Carolina¬†and then¬†Georgia, and remained largely in the South. At the start of the 20th century, people in¬†Sacramento Valley, California, thought that they too could grow good rice, and they started experimentation, with assistance from the government. Many different types of rice were imported from Asia and elsewhere, trying to determine which might be most suitable for Sacramento Valley. In 1909,¬†Tokuya Yasuoka, a Japanese immigrant, was the first to successfully harvest 25-acres of rice in the valley.

Other farmers then followed his path so that by 1920, there were approximately 162,000 acres of rice grown in California. The rice variety that proved best to the area was Wataribune, and its descendant, known as Pearl Rice, still grows in the region. Wataribune could be used as an eating rice, and that was probably its main function in California, though it also could be used to make excellent Sake.

In August 1917, a survey was done of four Sake breweries in Hawaii, noting that they all used only imported Japanese rice, though there was an earlier newspaper account, from 1909, indicating the Honolulu Japanese Sake Brewing Co. used both Japanese and Hawaiian rice. They might have discontinued the use of Hawaiian rice by 1917. The survey also indicated the amount of rice each brewery used per month: Hilo Sake Brewery, 36,168 pounds; Hawaii Seishu Kwaisha, 100,000 pounds; Honolulu Brewing & Malting Co., 42,000 pounds; and Honolulu Sake Brewery, 150,000 pounds. That totals about 164 tons.

When rice is polished to make Sake, the remaining powder that is left behind is referred to as nuka. All of those tons of rice generated a significant amount of nuka, and the survey mentioned some of the figures. The Hilo Sake Brewery generated about 6000 pounds a month, which was fed to cattle and pigs. The Hawaii Seishu Kwaisha generated about 24,000 pounds, which they sold at 1 cent per pound for soup and manufacturing pickles. Some was also used as poultry feed though it costs more than corn or wheat. The Honolulu Sake Brewery generated about 19,000 pounds.

And now, back to Sake. Besides the issues of duty, imported Sake faced another significant legal obstacle in 1908, which may have contributed to a desire for establishing breweries in the U.S. Back in June 1906, the Pure Food & Drugs Act was passed, banning adulterated foods and drinks from interstate commerce. Two years later, in April 1908, the federal government stated they were going to ban the importation of any Sake that contained salicylic acid, a common preservative used in Sake. Though salicylic acid can be toxic in high doses, it naturally occurs in a number of foods, such as artichoke, broccoli and cauliflower.

The government ordered all Sake imports to be detained so that they could be analyzed by chemists for salicylic acid. Initially, several hundred barrels of Sake in San Francisco were examined and it was determined they were 90% adulterated. All further Sake imports were essentially prohibited as nearly all of them contained salicylic acid. Though Japanese representatives protested this ban, the Sake brewing industry in Japan had already been addressing the issue of the use of salicylic acid as a preservative. 

The Sake industry had long been concerned with trying to prevent Sake from spoiling, During the 1880s, they started to follow the advice of¬†Oscar Korschelt, a German who taught at the Faculty of Medicine of the University of Tokyo, and began using salicylic acid as a preservative. Eventually, the use of salicylic acid began to be questioned, with worries that it could have a deleterious effect on people. In September 1903, the¬†Ministry of Home Affairs¬†issued the ‚ÄúRegulations on Food and Drink Preservatives‚ÄĚ which prohibited the use of salicylic acid in Sake, though the actual ban would not take place until October 1911.

As can be seen, the Japanese were already on top of this issue when the U.S. instituted their own ban on imported Sake containing salicylic acid. The breweries were already struggling to find a different way to preserve Sake.¬†Gekkeikan, which has been producing Sake for almost 380 years, might have been the first brewery to create a¬†preservative-free Sake which would not spoil. They also started labeling their Sake, ‚ÄúNoninjurious to Health; No Preservatives,‚ÄĚ and that claim was tested and certified by the¬†Osaka Institute of Hygienic Sciences.

As an aside, in March 1916,¬†Kenkichi Ono, the President of the¬†Hawaii Seishu Kaishabrewery, was arrested for a violation of the¬†Mann Act, the White Slave Traffic Act. Mr. Ono, who was married, was accused of transporting a young Japanese girl from Honolulu to Hilo for illegal purposes. The case seemed to drag on for at least a few years, though I was unable to determine the final resolution. As some background, back in March 1914,¬†Kan Ono, the wife of Kenkichi, filed a bill for maintenance from her husband, who she alleges was no longer maintaining her. Kan claimed that he was supporting a former geisha girl of Honolulu who now lived at his home in Japan. Kan and Kenkichi had been married in Hawaii on May 1, 1899, and had five children. The suit was discontinued though in April. After Kenkichi’s arrest for the violation of the Mann Act, Kan filed for divorce but that was also discontinued a month or so after the filing.

Prior to Prohibition, there might have been 9-20 Sake breweries in the U.S., though little is known about most of them, many which existed for only a short time. California and Hawaii seemed to be the primary location for these breweries.

Just prior to Prohibition, in early 1918, the Honolulu Japanese Brewing Co., a magazine indicated that the brewery was producing two brands, Takara Masamune and Daikoku Masamune. This contradicts a later newspaper reference, from December 1935, indicating that Daikoku Masamune was a new brand at that time.

Prohibition¬†came early to the Territory of Hawaii and worries about the sake industry began at least in March 1918. President Woodrow Wilson ordered that in the beginning of April, the island of¬†Oahu¬†would be made dry. The sake breweries initially believed that they would have to close, or change businesses. However, the new prohibition law wasn’t as restrictive as initially believed. All saloons (about 43 in all), wholesale and retailers liquor houses had to shut down on Oahu but the new law ‚ÄúAllows for the manufacture of beer, sake, wines or other liquors for sale and consumption in other islands.‚ÄĚ

The main objective of the new law was to prevent the 8000 U.S. servicemen on Oahu from having access to alcohol. You couldn’t buy alcohol on Oahu though private citizens could receive imports for their own consumption. In addition, you could manufacture alcohol on Oahu and then sell it on any of the other Hawaiian islands. That would allow the sake breweries in Hawaii to continue in business, though worries would continue.

It was subsequently ordered that the islands of¬†Maui¬†and¬†Kauai¬†would go dry on June 30, still allowing alcohol on the island of Hawaii. If that wasn’t bad enough, May 1918 also brought other challenges for the Hawaiian sake industry. Because of a severe rice shortage in Japan, most exports of rice were banned. Shipments were still permitted to Hawaii although they needed to seek a special permit, which didn’t appear to be easily gotten. As such, the Hawaiian sake breweries produced only limited amounts of Sake. For example, it was stated that where they once produced 100 kegs a day, their output had decreased to only 25 kegs. Rice hoarding occurred and prices were quite high.

The Honolulu sake breweries shipped their limited output to Hawaii, Kauai, and Maui, and some of it was then sent to Oahu, though only to to private individuals. That would change as a new bill declared that on August 25, even Hawaii would go dry. Before that time, both the Honolulu Sake Brewery and Hawaii Seishu Kaisha, LTD, breweries sought to renew their licenses from July 1 to August 25, to make use of the limited time remaining. However,¬†H. Tsurushima, the manager of¬†Hawaii Seishu Kaisha, and¬†I. Otake, its head brewer, both quit to move to San Francisco with plans to brew Sake there. As Prohibition would soon affect the entire U.S., their plans wouldn’t last long.

In October 1918, Hilo Sake Brewery filed to dissolve its corporation and auctioned off their brewery and other real property in November. Prohibition was too much for them to handle. Even the Honolulu Sake Brewery had to shut down, at least for a few years, before they would return as an ice factory. It almost seems prescient that their original articles of incorporation noted that they could and might manufacture ice. They had no need to dissolve their corporation.

Illegal sake breweries operated during Prohibition and law enforcement was able to shut down some of them, though it is unknown how many might have gone unnoticed. In early March 1919, authorities raided an illicit sake brewery, on Hawaii near Kanehoe, noting it was the largest operation they had discovered so far. They found three 200 gallon vats, two which were full, as well as 36 quarts of bottled sake. The chief brewer,¬†Hatano, was arrested and he told the police that he used to work for a local sake brewery. Interestingly, the health inspector noted the immaculate cleanliness of the facility and he couldn’t find any health violations.

This was a significant and technologically superior operation, and not some cheap bath tub gin operation. It was even alleged that someone had invested $20,000 in the illegal brewery. The police  estimated that $15 of rice, a special grade used for brewing that cost $5-$6 more than table rice, could be turned into $80 of sake. About 10 gallons of sake could be made from one sack of rice, and the sake sold for $2 a quart, or $80 for ten gallons. Despite Prohibition, the Japanese in Hawaii still wanted sake and some people were willing to make it, despite its illegality.

Soon after this bust, another illegal sake brewery was busted at the intersection of Kuakini and Liliha streets. They found a bath tub with fermenting Sake as well as two, large wooden vats, each containing at least 500 gallons of sake. During the raid, one of the officers slipped on the floor and fell into a sake-filled rub. The sake was destroyed and two Japanese men were arrested, while they sought a third man.

In April 1920, another illegal sake brewery was raided, located on Puumaile road. It was hidden underground, accessed by a stairway concealed under floorboards in an outhouse. There were two rooms, about 20 feet square, and one of the polices described what he found as ‚Äúthe most complete paraphernalia for sake brewing I have ever seen.‚ÄĚ Three men were arrested, including Ikeda, a prosperous hog raiser, Masui and Tomimori, while the police sought a fourth person.

In August 1920, K Miura, who was recently arrested for operating an illegal sake brewery, pled guilty and was sentenced to 5 months imprisonment, a fine of $100, plus court costs of $17.05. This was his second offense. Guess he didn’t learn anything after the first arrest.

Later, in July 1921, a large illegal brewery was discovered at the bottom of a gulch in the Puaka stream manka of the Takashi camp. The Prohibition agents found 250 gallons of sake, a 100-gallon press, and 200 gallons of mash, arresting Y. Uemura whether found working at the brewery. Around December 1921, an illegal brewery was found in the Hamakua district, which had an output about 100 gallons every two weeks. Hinnakichi Mitani was arrested and fined $400. And in May 1926, a sake brewery was raided at Camp 5 Piihonua.

Finally, in December 1928, the authorities raided a substantial illegal brewery, located at 137 Beretania Street, which was allegedly supplying a number of local tea houses and restaurants. The authorities found a 100 gallon sake press, a 50 gallon sake press, 1000 gallons of sake mash, and 2000 empty quart bottles. It was thought that this brewery could produce 1000 gallons on a weekly basis, and it was considered one of the best equipped breweries the police had ever seen. A woman, See Takahashi, was arrested though her fate wasn’t mentioned.

Besides these raids and arrests in the territory of Hawaii, other raids were occurring on the mainland. For example, in March 1921, there was a raid, including two federal Prohibition agents, near¬†Everett, Washington, on an illegal Sake making operation. Three Sake making devices were found, a quantity of Sake was seized and seven Japanese men were arrested. In March 1922, in¬†Oregon, a Japanese man was arrested for violating the prohibition laws. The authorities seized 200 gallons of “saki mash” and 950 gallons of “rice-wine.”

Even when Prohibition ended, illegal sake breweries still existed. In August 1941, federal agents arrested¬†Charles Him Toy, 65 years old, who was brewing sake illegally in Chicago. The agents recovered 12 barrels of rice mash, 5 gallons of sake, and 30 sacks of rice. Apparently, the sake had been sent to various Chinese and Japanese individuals in a number of Midwest cities. Other agents, in Kansas City, Missouri, arrested¬†Tuck Long, who received a delivery from Toy of illegal sake, hidden in a 5 gallon can under the label “cigarets.”

As I mentioned earlier, the Honolulu Sake Brewery had to shut down when Hawaii went dry. However, by May 1921, they decided to establish an ice factory, under the name Hawaii Product Co., Ltd., in their former brewery. However, in 1925, because of some confusion over their name, they decided to change it to the Honolulu Ice Co., Ltd. They raised $80,000 in initial capitalization, with plans to produce about 20-30 tons of ice each day, starting in October or November. This would enable their company to survive Prohibition.

Once Prohibition ended in December 1933, the newly renamed¬†Honolulu Sake Brewery & Ice Co., Ltd.,¬†headed by¬†Daizo Sumida¬†of T. Sumida & Co. as president and managing director, was quick to act to return to producing sake. In¬†January 1934, they filed for a permit to construct a $50,000 sake brewery, equipped with $45,000 of machinery, at 2153 Booth Road. However, the bureaucracy didn’t act quickly, and it wasn’t until February 1934 that they received their license to produce Sake once again, though they were the first new sake brewery established in Hawaii after Prohibition.

It wouldn’t be until October 1934 that their brewery completed construction, with a cost of the building and equipment about $140,000, and as soon as the bottling plant was finished, they would be able to employ about 125 people. ‚ÄúMost of the rooms of the plant have to be kept at a constantly cool temperature to insure perfect production, this being done through a modern refrigeration system.‚ÄĚ The new brewery had a capacity of 45,000 gallons each month, and it was hoped their first sake for sale would be available on December 1, though it wasn’t actually released until Saturday, December 8.

They brought five sake making experts from Japan to work at the new brewery, including¬†Hide Fujita,¬†gishi¬†or brewing superintendent and chemist,¬†Katsuichiro Takakishi,¬†joshu¬†or Mr. Fujita‚Äôs assistant,¬†Kunjio Nishigaki,¬†toji¬†or brew master,¬†Minoru Tanigo,¬†shubo¬†man or fermentation expert, and¬†Kiichiro Tajiri,¬†koji¬†or yeast master. Their first brand of sake was to be¬†Takara Masamune, which literally means ‚Äúa superior product,‚ÄĚ and there were plans to add additional brands in the future. Their initial brand would be sold in gallon, half-gallon and quart bottles. The Takara Masamune would be produced from a mixture of two varieties of imported rice (though they were experimenting with local rice), and aged in cryptomeria wooden vats. The brewery had about 50 of those vats, which cost them $30,000. Their goal was to produce sake of equal quality to imported sake, but at half the price.

Other new Sake breweries arose at this time in Hawaii too. The Maui Sake Brewery Co., Ltd., located in Kula, was organized on June 12, 1934 and began brewing in 1935, lasting until 1942. The company officers included M. Kobayashi as President and S. Kofama as Vice President. The brewery was under the capable management of R.H. Okita. The brewery produced two brands, Hinode Masamune, a dark Sake, and Aloha Masamune, a lighter brand, which were sold in gallons, half gallons, 60 ounce and 22 ounce bottles. By 1941, they were producing about 60,000 to 70,000 gallons a year, with 60% sold on Maui and the rest sold on the other Hawaiian islands. The Sake was made from California rice, and nearly all of their supplies were also sourced from the U.S.

In January 1935, the American-Japanese Sake Brewery, also known as Nichibei Shuzo Kabushiki Kaisha, led by president Isojiro Kitagawa and vice president I. Fujimoto (of the Fujimoto Trading Co.), filed building permits to construct a $16,000 brewery on Kamehameha Avenue in Hilo. The building, made of reinforced concrete, would include a laboratory, fermentation room, steaming room, sweat room, a general work room, sterilization room, bottling room, and an office. Two sake experts from Japan, Mr. Shinoda and Mr. Hara, came to Hawaii to produce sake for the new brewery. They were granted a provisional brewing license in May.

They held an island-wide contest to name their sake and their choice was¬†Koku-sui,¬†which different sources allege means ‚Äúthe best in the country” or ‚Äúnational characteristics or virtues.‚ÄĚ Their first Kokusui sake was sold in March 1936, and in December 1938, they had been successful enough to give a 5% dividend to their stockholders. Unfortunately, a seismic wave destroyed their new brewery in April 1946. They were able though to reacquire their old brewery, which they had leased to the government, and converted part of the facility so they could produce shoyu and miso. In January 1948, they got a new license to manufacture sake and starting selling in June 1948.

The Kanda Shokai, Inc (1934-1935), owned by Junichi Fujii, a business executive in Hawaii and Japan, was located at Halekauwila and Cooke streets. It was succeeded by the Fuji Sake Brewing Co. which lasted from 1935-1942 and then restarted after the war from 1948 to 1965. The Hilo Sake Brewers Co., Ltd. (from 1937-1942) was headed by president Sadanosuke Hatal. They constructed a $75,000 sake brewery on Kawaiahao street, between Cummins and Kamakee streets. The Nichebei Shuzo Kabushiki Kaisha, Ltd. (from 1935-1942) may have been succeeded after World War II by a name change, to the Kokusui Co., Ltd. Brewery(from 1948-1957).

After Prohibition ended, more Sake breweries opened up California as well. There was the American Sake Brewery Co. (from 1934-1935), located at 2444/46 E. 8th in Los Angeles, which brewed 5146 gallons of Sake in the fiscal year ending June 1934. It was succeeded by the Asahi Wine Mfg. Co. (1935), which produced 7032.5 gallons in the fiscal year ending June 1935.

Also in Los Angeles, there was the Central Sake Brewing Co. (from 1948-1950), located at 1144 S. Central Ave., the California Sake Brewery (from 1947-1949), located at 10706-08 Burbank Boulvevard, and the Los Angeles Sake Brewing Co. (from 1947-1949), located at 715 E. Fifth St.

In San Jose, there was the San Jose Sake Brewery (from 1934-1935), and located at 291 Jackson Street, at the corner of North 7th Street), which in the fiscal year ending June 1936, produced 17,610 gallons, and was succeeded by the Nippon Sake Brewery (from 1935-1940).

San Francisco saw its share of Sake breweries too, including the¬†Aiji Matsuo Brewery¬†(from 1934-1937) which was succeeded by¬†Matsuo Sake Brewing Co.¬†(from 1937-1941), located at 498 Bryant Street. The owner of this brewery was Aiji Matsuo. In the fiscal year ending June 1935, this brewery produced 5,308 gallons while ¬†in the next year it saw a significant increase to 22,117 gallons. They produced the¬†Shira Ume¬†brand (“white plum”) and there’s some indication, as of 1934, that they experimented with Sparkling Sake, though little is known of their efforts and I haven’t found any evidence that they ever produced a commercial Sparkling Sake.

There was also the Katsuzo Shioji (1934), which was succeeded by the San Francisco Sake Brewery, located at 342 Fifth Street (from 1934-1936). In the fiscal year ending June 1935, it produced 16,889 gallons and then in the next year, this decreased to 13,292.5 gallons.

Finally, and also in San Francisco, was the California Sake Brewery Co. (from 1934-1935), which was succeeded by the Nippon Sake Brewery Co., Inc. (from 1935-1937).

There were even two sakes breweries in¬†Denver¬†during the 1940s. The first was¬†B & Y Sales Co., established in 1945 and located on 2845 Walnut Street, by¬†J.V. Bradley, an Irish accountant,¬†and¬†Dan K. Yamagami, a pre-war San Jose fruit merchant. Yamagami was able to secure their Japanese brew master,¬†Ria Kubo, from a relocation camp. Their Assistant Brewer would be¬†T. Hesatsune. Their $100,000 brewery produced about 3200 gallons of sake monthly, nearly all which was exported though they started to sell some domestically. Their company existed under this name until 1947 when it became the¬†Colorado Sake Brewery¬†(from 1947-1949).¬†B & Y Sales Co.¬†sold a brand named¬†Hakumine, which was described as “refined Colorado sake” and had an alcohol content of 14%. They also produced two other brands,¬†Geppo¬†and¬†Kotobuki.

The second Denver sake brewery, owned by 32-year-old¬†Tad Akaba, started operations in the beginning of 1946. Akaba, born in California, eventually left the U.S. Army and met an elderly Japanese man who knew how to brew sake, though he wasn’t a trained brew master. With a starting fund of $50,000, Akaba established a sake brewery which produced 6,500 gallons monthly though he recently added air conditioning and refrigeration which he expected to boost his capacity to 8,000 gallons. About 3,500 gallons of his sake were sold in Honolulu, and most of the rest was exported overseas. Unfortunately, I haven’t yet been able to learn the name of this brewery or how long it lasted.

Returning to the¬†Honolulu Sake Brewery & Ice Co., Ltd., they celebrated their first re-opening anniversary in¬†December 1935. During that past year, they released their second brand,¬†Takara Musume, known as the ‚ÄúHula-Girl,‚ÄĚ and in honor of their anniversary, released a third brand,¬†Daikoku Masa-mune. By September 1937, their brewery had the capacity to produce 55,000 gallons monthly though their actual output was just over 40,000 gallons. As the total consumption of sake in the Territory of Hawaii was only about 60-65,000 gallons, Honolulu Sake was supplying 7 out of every 10 consumers. They were also supplying a majority of the Sake consumed in the Pacific coast states.

In this ad from June 1939, note that it states you can drink their Sake cold! At this time, the vast majority of Sake was served hot, and cold Sake would have seemed very odd to most consumers in the U.S. Honolulu Sake might have been a pioneer in this respect, in the promotion of cold Sake.

They even obtained a trademark for their brand, Takara Masamune.

Honolulu Sake was also the pioneer in another regard, and possibly the inventor, of Sparkling Sake! At some point before 1938, Katsuichiro Takakishi, who was now the chief brewmaster, traveled to Japan where he first thought about creating a sparkling Sake. With some assistance from Dr. Yamada of the Japanese government’s laboratory, Takakishi was successful in creating this product. He filed a patent in Japan and on July 25, 1938, also filed a patent in the U.S.

In November 1939, the Honolulu Sake brewery exhibited this new product, which was named¬†Polo, as a “Hawaiian carbonated sake,” though it was also known as¬†champagne Sake¬†or¬†rice champagne. The Polo was said to have ‚Äúthe taste of champagne, though it does not cost as much.‚ÄĚ It was also advertised as the first of its kind anywhere, and the evidence seems to support this contention.

Takakishi’s U.S. patent, No. 2,243,513, was granted on May 27, 1941, and it consists of a single page, titled¬†Method of Making a Sparkling Sake-Like Beverage. It is interesting that it was filed under his name, and not under the auspices of the Honolulu Sake brewery. The patent states, ‚ÄúMy invention relates to the art of making champagne and more particularly to a method of making champagne from sake or the like. One of the principal objects of my invention is to provide a method of treating sake or the like in a manner to produce champagne therefrom. Another object of my invention is to vary the usual method of making sake in a manner whereby the resultant sake can be further treated to produce a champagne which has combined therein the aroma, taste, activation, and appearance of grape champagne.‚ÄĚ

Production of sparkling Sake was somewhat different from regular Sake, even before the carbonation step. First, the rice grains were polished to a greater degree, about 40% to 50%, which nowadays is reminiscent of a Ginjo or Daiginjo Sake. Second, the Sake was aged in porcelain lined tanks, instead of the ordinary wooden tanks. Lastly, once the refined Sake was ready, ‚ÄúI add an adequate amount of sugar, white wine and other extracts and finally carbonic acid gas, which results in champagne.‚ÄĚ No specific amounts for these additions were provided. Takakishi then finished with, ‚ÄúFrom the foregoing it will be apparent that I have provided a simple and economical method of making champagne from sake or the like and that the champagne thus produced comprehends all the attractive qualities of grape champagne, for instance aroma, taste, appearance and activation.‚ÄĚ

Who knew that sparkling sake was that old? It has always seemed like such a relatively new product.

Shortly after the patent was granted, in August 1941, the brewery created a new sparkling Sake, called¬†Polo Champion,¬†which one of their ad’s stated,¬†‚ÄúPolo Champion is not beer, champagne nor sake, but it is something like a combination of the three. Serve it chilled at dinner, parties, or at anytime a cool, refreshing drink is needed.‚ÄĚ It was supposed to possess a ‚ÄúNew, improved quality‚ÄĒNew, different flavor.‚ÄĚ A price was given for this new product too, only 15 cents for an 11 ounce bottle!

Unfortunately, the innovative Sake brewmaster, Katsuichiro Takakishi, left the brewery to go to Japan in November 1941. His legacy though would continue, including the creation of a new Sparkling Sake twenty years later.

Twenty year later, in April 1961, the Honolulu Sake Brewery created its third sparkling Sake, the¬†Polynesian Champion. It was a carbonated Sake “with Hawaiian fruit flavors” and “aimed at the feminine taste.” Transpacific Export-Import Co. president¬†Herbert B. Granas¬†stated that ‚ÄúIt is intended primarily as something light for the ladies, but it also will appeal to those men who don‚Äôt want to get ‚Äėstoned‚Äô on a few drinks when they‚Äôre out for an occasion.‚ÄĚ

On a trip to Hawaii in 1956, Granas tasted and enjoyed some sparkling Sake from the Honolulu Sake Brewery, likely the Polo Champion, and wanted them to produce a new flavored sparkling Sake. The new Polynesian Champion had only 10% alcohol, a natural golden color and a fruity flavor from the addition of pineapple, reflective of the Hawaii. The initial production of Polynesian Champion was about 500 cases a month and was available for $3.95 for a fifth.

Later, in 1967, the president of the Honolulu Sake Brewery discussed their experiences over the years with sparkling Sake. ‚ÄúWe tried carbonated sake in Hawaii but it didn‚Äôt go too well.‚ÄĚ When their mainland distributor, Mr. Granas, asked them to change the flavor of their sparkling Sake to pineapple, they decided to take a chance and do so. It didn’t sell well in Hawaii either so all of the Polynesian Champion was shipped to the mainland. I guess most people weren’t ready at the time for sparkling Sake.

In Hawaii, when World War II began, the existing breweries were producing annually almost 2 million gallons of Sake. However, on December 21, 1941, the Federal government prohibited the production of Sake in Hawaii. As with Prohibition, the Honolulu Sake Brewery found a way to survive, this time by producing shoyu, soy sauce, about 3500 gallons monthly, under the label Marumasa Soy and later Diamond Shoyu. They used their Sake production equipment to make shoyu, though they used porcelain vats rather than wooden casks. In addition, the Honolulu Sake Brewery leased their cold storage plant to the Army for at least a year.

During World War II, the U.S. forced thousands of Japanese into internment camps, wrongfully believing they posed a threat to the country. The incarcerated Japanese were not permitted to bring Sake into the camps, so some smuggled Sake inside while others created illegal stills to produce it. Left over rice was used to home brew Sake, and it had to be carefully hidden from the guards.

At the¬†Heart Mountain Internment Camp¬†in Wyoming, during the Spring of 1945, camp guards arrested internee Yasutaro Oku. They discussed that he possessed five barrels of mash, each equal to about 15-20 gallons, five gallons of Sake, and brewing equipment . He subsequently plead guilty to the offense of brewing Sake and was sentenced to 15 days in jail, though a judicial commission of fellow internees suspended that sentence. If that was the worst punishment internees faced for illegally brewing Sake, then it’s easy to see why a number of them decided to risk it.

Once the war ended, and the prohibition was lifted, the Honolulu Sake Brewery didn’t begin selling sake again until around June 1948. First, they remodeled the brewery, at a cost of around $300,000, which included the installation of stainless steel tanks, to replace their old wooden barrels, with the objective of producing a better grade of sake. The new brewery, employing 85 people, was capable of production about 30,000 gallons monthly, though they continued to make Diamond Shoyu too, about 12,000 gallons a month. Initially, using rice from California, they produced only 20,000 gallons of sake, under the brand name¬†Takara Masamune.

Later that year, in November, the Honolulu Sake Brewery created two Sake cocktails, one sweet and one dry. Were these the first ever Sake cocktails? It is possible. The brewery held a contest to name the cocktails, with the winners receiving a prize of $50. With over 600 entries, the two winners were Keomailani Reid, who came up with the name Rainbow Maiden for their sweet cocktail, and Mary Jane M. Turner, who came up with the name Aloha Delight for the dry cocktail.

Above, you can see the recipe for the Rainbow Maiden, which resembles a Japanese version of a Manhattan cocktail. I was unable to find a recipe for the Aloha Delight though I suspect it was also a rather simple cocktail, and maybe based on a classic cocktail.

In 1954, hearings were held concerning a major revision to the¬†Internal Revenue Code, and the original proposal would have changed the class and tax status of Sake, from treating it as Beer (a “fermented malt liquor”) to a Wine. That would have increased the tax on Sake from 29 cents to 67 cents a gallon, a more than double increase. Attorneys from the three existing Sake breweries (Honolulu Sake Brewery & Ice Co.,¬†Fuji Sake Brewing, and¬†Nichibei Shuzo Kabushiki Kaisha) in Hawaii submitted letters opposition this change, noting that they were currently the only Sake producers in the U.S.

The letters also noted that Sake production was currently on the decline, as Sake consumption had not resumed to the levels it reached prior to World War 2. The letters also explained the role of Sake to the Japanese population, such as “sake is generally consumed by the Japanese people together with their meals and in connection with wedding receptions and other festivities.” One letter also stated, “To him sake is not a luxury but a portion of his food.” A significant tax increase would have to lead to increased prices, which meant the Sake breweries wouldn’t be able to compete with cheaper alcoholic beverages, and could be forced to shut down.

Interesting statistics were provided for the three Sake breweries, comparing production before and after World War 2. In 1940, the Honolulu Sake Brewery & Ice Co., produced 228,589 gallons of Sake, as well as paid $40,805.01 in federal taxes. However, in 1953, they only produced 58,614 gallons of Sake, as well as paid $16,391.30 in federal taxes. Such a drastic reduction in production, down to about 25% of what it had been in 1940. In addition, the prewar consumer price for their Sake was $1.80 per gallon but their current price is $5.50.

In 1940, the Nichibei Shuzo Kabushiki Kaisha produced 271,339 gallons of Sake, as well as paid $40,255.77 in federal taxes. However, in 1953, they only produced 16,546 gallons of Sake, as well as paid $5,615.13 in federal taxes. Another drastic reduction in production, down to about 6% of what it had been in 1940. In addition, the prewar consumer price for their Sake was $1.95 per gallon but their current price is $4.90

As for the Fuji Sake Brewing, in 1939, they sold 237,159 gallons and in 1953, they sold 88,531 gallons. Another drastic reduction in production, down to about one-third of what it had been in 1939.

Fortunately, their concerns must have proven persuasive as the Internal Revenue Code changes did not alter the classification of Sake, so it continued to be governed by the tax on beer.

Jump ahead to December 1959, when the Honolulu Sake Brewery published advertisements for a special sale during the month of December. We now find prices for their sake,¬†Takara Masamune, which was sold by the Gallon (Reg. $5.65, Sale $4.98), ¬Ĺ Gallon (Reg. $2.88, Sale $2.49), Quart (Reg. $1.49, Sale $1.29), and 24 oz (Reg. $1.29, Sale $1.15).

Two years later, in December 1961, the prices for Takara Masamune remained the same. The brewery was also now selling another brand,¬†Takara Musume¬†by the Gallon (Reg. $4.65, Sale $3.95), ¬Ĺ Gallon (Reg. $2.40, Sale $2.05), and Quart (Reg. $1.25, Sale $1.05). In April 1965, a gallon of Takara Masamune was selling for $5.15 and in October 1968, it would sell for $1.45 for a 30 ounce bottle. And in May 1969, the Takara Masamune was selling for $2.99 for a half gallon while in September 1970, a 30 ounce bottle sold for $1.60.

Unfortunately, on January 1, 1962, Daizo Sumida, the president of the Honolulu Sake Brewery died at the age of 74, though the company would continue, although with challenges. By 1967, the Honolulu Sake Brewery was allegedly the only remaining sake brewery in the U.S., and the evidence seems to support this belief. Their overall sales were 1 1/2 times greater than they had been in 1960. And, far more non-Japanese were drinking Sake. The president of Honolulu Sake Brewery stated that traditionally, Japanese bought sake in half-gallon bottles so with the growing popularity of quart bottles, more non-Japanese were consuming it.  About 1/3 of their production was being shipped to the Mainland, mostly to San Francisco and Los Angeles.

This success was threatened though as proposed new zoning laws could force them to close their brewery. It was proposed that the area of their brewery would become zoned residential, and though the brewery would remain as a non-conforming use, they wouldn’t be able to make any major alterations or repairs to the brewery. At the time, the brewery employed 35 people and had paid $70,000 in taxes the prior year. The decision on the rezoning was deferred for a time and the brewery had to consider possible relocation. Fortunately, in December 1968, it was decided that the area would be rezoned as light industrial so the brewery wouldn’t need to move.

In February 1969, the Honolulu Sake Brewery published this cool advertisement in a Hawaiian newspaper, showing their sake production process.

During the beginning of 1970s, there were a few large newspapers articles about the Honolulu Sake Brewery, though they also contributed to some myth making, especially the claim that the Honolulu Sake Brewery was the first sake brewery built outside of Japan. As I’ve already indicated, the first sake brewery in the U.S. was the¬†Japan Brewing Co.¬†in 1902 in Berkeley, California. And I’ve also shown that some of the people at the Honolulu Sake Brewery, including one of its founders, were aware of this Berkeley sake brewery. It seems that memories faded over time, and the myth was born.

In a 1971 news article,¬†Shinsaburo Sumida, president of the Honolulu Sake Brewery, indicated they reached their sales peak in 1967 to 1969, and there has been a slight decrease since then. He indicates, “There’s no market now. The Japanese here, especially the younger ones, drink highballs instead of sake these days.” They still sell over 100,000 gallons a year, two-thirds in Hawaii and the rest on the Mainland, and about 50% of their sales occurs during December and January.

It wouldn’t be until the end of the 1970s that the next crop of new Sake breweries started opening, primarily in California. It seems only fitting that the first of these new breweries was established in Berkeley, California, the same city where the first ever U.S. Sake brewery was located. With a growing cost of Japanese Sake imports, it was believed that Sake, of similar quality, could be produced in the U.S. but at a significant decrease in cost. A partnership developed between¬†Curtis M. Rocca Sr.,¬†president and founder of¬†Pacific International Rice Mills Inc.¬†and¬†Taketsugu Numamo, Japanese born importer and owner of¬†Numano International, Inc.

In 1978, they converted a dairy on Addison street into a Sake brewery, establishing the¬†Numano Sake Co. Their brewmaster was¬†Seizaburo Numano, a 40 year old Japanese native, who worked with two assistants, also native to Japan. They used rice from near Sacramento and went into commercial production in 1979, producing about 150,000 gallons of Sake, with plans to make about 250,000 gallons in 1980. They made two labels:¬†Koshu Masamune, aimed at the Japanese palate, intended to¬†be drunk warm, and made mainly for restaurants; and¬†Numano‚Äôs Sake, aimed at the American palate, made to be more wine-like, and intended to be drunk cold. They understood though that ‚ÄúThe American market for the cold sake has yet to be created.‚ÄĚ

Back in 1975, Japan exported about 333,000 gallons of Sake to the U.S. which increased to 487,000 gallons in 1978. However, in 1979, the amount decreased to 410,000 gallons, which could be due, at least in part, to consumers buying Sake from the new Numano Sake Co. In addition, in 1979, Numano shipped about 5-10% of their own Sake to Japan and hoped to send even more in 1980.

Other Sake breweries would soon open, following the lead of Numano Sake Co, but that is a tale for another time.

The Honolulu Sake Brewery continued to operate their brewery until 1989, though it became a subsidiary of¬†Takara Sake¬†in 1986. Sadly, when the brewery closed, it was destroyed to make way for townhouses. The Honolulu Sake Brewery left an important legacy, being a pioneer in a number of sake-related items, from the use of refrigeration to the invention of sparkling sake. It wasn’t the first sake brewery in the U.S. but it had the greatest impact of any of them.


The original version of this article was posted in April 2015, and has seen multiple expansions/revisions over the years due to additional research. As of July 30, 2019, further updates have been added. [Research & Sources for this article.]

A History of Sake Brewing In Brazil

By Richard Auffrey  |  Reprinted with permission.


It’s fascinating to realize that the largest Japanese population outside of their country is located in¬†Brazil. After Japan and Brazil signed a treaty in 1907, permitting Japanese immigration, about 800 Japanese, many of them farmers, arrived the next year by ship, aboard the¬†Kasato Maru. A significant number of the immigrants obtained jobs working on or even owning coffee plantations. After World War I, there was a large boom in Japanese immigration to Brazil, most settling in¬†S√£o Paulo, the location of the majority of coffee plantations.

From the start, the immigrants brought food from Japan, and likely Sake, with them and soon enough, these items could be imported into Brazil. There is some indication that at least by the early 1920s, there were Japanese brewers in Brazil who were producing Sake, miso, and soy sauce. However, the only producer of note appears to be¬†Tozan Farm, possibly because of the difficulty of brewing Sake in the heat of Brazil, the same type of problems that were faced by the Sake brewers in Hawaii. However, though brewers in Hawaii eventually found technological ways to adjust to the climate, it doesn’t seem brewers in Brazil were as innovative. I should also note that Sake in Brazil is sometimes referred to as “Saqu√™.”

The farm, which would later be renamed Tozan, was located in the province of Campinasoutside São Paulo and originally was owned, in the early 19th century, by Floriano de Camargo Peneado who primarily grew sugarcane. In 1854, his son took over the farm, expanding it to include corn, rice, and coffee, with coffee taking on a more prominent role in the coming years.

In 1927, the¬†Iwasaki¬†family purchased the farm,¬†renaming it “Tozan,” which means “Eastern Mountain.” In addition, “Tozan” was a pseudonym for¬†Mitsubishi¬†founder,¬†Yataro Iwasaki, and his hobby of poetry writing.¬†Hisaya Iwasaki, the third president of Mitsubishi and son of the founder, took over control of the Tozan Farm. In 1934, they started a Sake brewery. and their first Sake brands were¬†Azuma Kirin¬†and¬†Azuma Otori.

It’s been difficult to find information about Sake in Brazil after this time, until the 1970s. However, we do know that the Sake brewery continued to produce Sake throughout those years. In 1975,¬†Kirin Holdings¬†acquired a portion of the Tozan company and their holding company became known as¬†Azuma Kirin, mostly responsible for Sake production. At some point, Kirin Holdings owned 89% of Tozan, the rest owned by¬†Toru Iwasaki, the great-grandson of the founder of the company. In July 2016, Kirin Holdings purchased the outstanding shares owned by Iwasaki and they now control 100% of the Tozan company. They have now combined Tozan and Azuma into a single entity,¬†Azuma Kirin Company.

In the Folha De S. Paolo, January 29, 1976, there was an advertisement for Azuma Kirin Sake, made by the Industria Agricola Tozan, S.A., Rua Galvao Bueno, 212, Sao Paolo. The ad mentions that you can create a Caipirinha de Saque, the traditional Brazilian cocktail made with cachaça, sugar, and lime, by substituting the Sake for the cachaça.

Azuma and Tozan currently produce approximately 65 products, including Sake and Japanese food products, with Sake accounting for 35% of their business. It is also alleged that their Sake constitutes about 70% of the market in Brazil, making them the top Sake brewery in Brazil. Kirin will now modernize their Sake distillery, release a new logo for the Sake brand, and engage in a new marketing campaign.

Information on other Sake breweries in Brazil isn’t easy to find, and most that exist seem to have been started within the last ten years. Maybe the second largest Sake brewery in Brazil is¬†Sakeria Thikara,¬†which was¬†established in January 2009 by¬†Paolo Busch¬†in the city of¬†Piedade,¬†S√£o Paulo.¬†The term “Thikara¬†essentially means¬†strength and the brewery embraces an ancient Japanese legend of the Koi, Japanese carp, and this there is a carp on their bottles.

They produce two brands, the Gold and Silver (including a Kosher variety), which are both Honjozo, and use imported Japanese rice. Honjozo means that they add some distilled alcohol to the Sake to draw out certain aromas and flavors. The Sake is available in a 745ml bottle, 187ml bottle, and a 5 liter box. They sell their Sake in Brazil and also export to a few other South American countries.

The Destillaria Stoliskoff, which was established in 2007 in the city of São Roque, São Paulo, produces a variety of spirits including rum, whiskey and vodka. They also make two Sake products, the Sake Fuji and the Sakerita. Their website has very little information about the Sake Fuji, so it is unclear whether it is a premium Sake or futsu-shu. The Sakerita, which only has a 7% ABV, blends their Sake Fuji with tropical fruits, and three versions are available: Pineapple, Kiwi and Strawberry.

Through a Brazilian alcohol store website,¬†Imigrantes Bebidas, you can note that there are a few other Sakes produced in Brazil, yet finding additional information about these brands is difficult. You can find entries for¬†Sake Okinawa,¬†Sake Ryo¬†(which might be a honjozo),¬†Sake Jun Daiti¬†(which is connected to Diageo and is noted only as “bottled” in Brazil so might have originated elsewhere), and
Sake Sakeih.

Elliot Faber, Canadian Sake Samurai, Joins the Advisory Board

The Association is excited to announce that Elliot Faber has joined the Association’s Advisory Board.

Elliot Faber is the Beverage Director for Yardbird, RŇĆNIN, and Sunday‚Äôs Grocery in Hong Kong. He is also the founder of Sunday‚Äôs Distribution and The Kura Collective, both of which offer beverage distribution solutions featuring a curated selection of wine, sake, and spirits. In 2017, Elliot co-founded Sake Central ‚Äď a multifunctional retail space and bar that aims to provide an authentic understanding of Japanese food and beverage culture to people around the world. Sake Central has since expanded into Saigon and he launched a sister concept, SAKETEN, in 2019 in Hong Kong. In 2018, he co-founded Sunday‚Äôs Spirits ‚Äď a curated brand of Japanese alcoholic beverages from sake to whisky, made in collaboration with various producers.

As a Certified Sommelier and an Advanced Sake Professional, Elliot is a senior whisky advisor to Zachys Wine Auctions, has been a contributing editor to, and is the co-author of SAKE: The History, Stories and Craft of Japan‚Äôs Artisanal Breweries. In October 2016, Elliot received the award of ‚ÄėSake Samurai‚Äô from the Japan Sake Brewers Association Junior Council, an honor that few people have received since its inception in 2005. With his other responsibilities, Elliot continues to consult on events and projects ranging from the Japanese concept Mizumi at the WYNN hotel in Las Vegas to international events for brands such as Prada and Chlo√©.

Haruo Matsuzaki, Chairman of the Japan Sake Export Association, Joins the Advisory Board

The Association is honored to welcome Mr. Haruo Matsuzaki, current Chairman of the Japan Sake Export Association, to our Board of Advisors. Matsuzaki-san most recently attended the first American Craft Sake Festival in Asheville, North Carolina where we were delighted to have the chance to spend time talking about sake and the Association. We’re honored to welcome him and are excited to grow the sake industry together!

Haruo Matsuzaki’s Bio: After graduating from Sophia University, Matsuzaki joined Seibu Department Stores where he was a food and liquor buyer. In 1997, he transitioned into the role of a sake journalist and consultant. He is the author of many well known books about sake including¬†The Sake Book, The Book of Sake: A Connoisseurs Guide, and A Guidebook of Nihonshu(sake). Matsuzaki writes regularly for various magazines and gives lectures on sake throughout the world. He was recently featured in the film Kampai! For the Love of Sake¬†and¬†is currently the Chairman of the Japan Sake Export Association.

An Early History of Sake Brewing in British Columbia

By Richard Auffrey  |  Reprinted with permission.

When was the first Sake brewery constructed in North America?

As I previously wrote, in A History of Sake Brewing in the U.S., the first legal Sake brewery in the U.S. started producing Sake in 1902, though there had been an earlier idea, which did not come to fruition, to start a brewery in Chicago in 1892. Was the U.S. the first country in North America with a Sake brewery? My latest research indicates there was likely a large-scale Sake brewery in British Columbia (B.C.) before 1902, but it was an illegal operation.

As Japanese immigrants came to the U.S. in the 1880s, some of the first Japanese immigrants to Western Canada arrived around 1889, to the coal mines in Cumberland. Others would soon follow, often coming to work on the railroads, in fisheries or the logging industry. Vancouver became the center of the Japanese community. By 1900, there were about 4600 Japanese in B.C. and by 1911, there would be about 8600, far smaller numbers than those that immigrated to Hawaii or California. And where there were Japanese immigrants, there was Sake.

Ryoji Onodera, who would become a significant figure in early sake brewing in B.C., was born in 1854 in the Miyagi Prefecture¬†of Japan. In 1875, he married¬†Uino Oikawa, whose father was a businessman involved in the transport industry, and he was subsequently adopted into their family, changing his name to¬†Jinsaburo Oikawa. During the next twenty years, Jinsaburo became a successful businessman and, in time, was intrigued with reports of “the tremendous volume of salmon in the Fraser River (in Vancouver) and how fishermen discarded salmon roe, a delicacy in Japan.” ¬†Seeing a business opportunity, he traveled to Vancouver in August 1896 and liked what he found. He returned to Japan to gain more experience and acquire some workers, and then went back to Vancouver in 1897.

Jinsaburo and a partner,¬†Souemon Sato, settled in Sunbury, “a rural district located on the south side of the south arm of the Fraser River directly opposite Don and Lion Islands.‚ÄĚ Soon enough, he “brewed sake for sale to Japanese and trade with whites in exchange for dog salmon.” In May 1899, he traveled to Japan and then returned to Vancouver, bringing with him a Sake brewer,¬†Juro Saito, and a cooper,¬†Tatsunosuke Suzuki. Oikawa’s plans were to produce Sake, soy sauce and miso for the Japanese community in and around Vancouver. Eventually, in early 1901, Oikawa and about thirty others relocated to¬†Don Island,¬†which was previously uninhabited and located on the¬†Frasier River,¬†though the island soon became known as¬†Oikawa-jima.

One of the first buildings they constructed on the island was a¬†Sake brewery, showing the great importance of Sake to their community. The cooper would use¬†cottonwood trees¬†to construct barrels. Enough Sake was soon produced that some could be traded or sold to other local residents, much of it traded for¬†dog salmon. For white fishermen, dog salmon were considered relatively worthless, but it was a commodity of value to the Japanese. Interestingly, two types of Sake were produced, a clear Sake to trade with white fishermen for the salmon, and a type of¬†nigori, a cloudy Sake, for the Japanese. Because of their Sake business, Jinsaburo gained a new nickname, ‚Äúraw sake Oijin.‚ÄĚ

Despite Oikawa’s Sake brewery being illegal, the authorities had never bothered it because they saw it as something too small scale for their attention, as well as something that was largely directed at the Japanese community. However, after receiving some complaints, possibly from competitors, the local police felt compelled to act. In September 1911, the police raided and shut down the brewery. ¬†.

Much of the above information is based, in part, on a historical novel that was written by Jiro Nitta and published in 1979. Though some of the book is fictional, it is strongly rooted in fact, and based on numerous unpublished sources, including an autobiography by Oikawa. Additional sources have verified much of the information with the novel, and noted where there were fictional aspects. The general information about the early Sake brewing appears to be largely accurate, and supported by other sources.

For example, Buck Suzuki, who was born into the Don Island community, verified that Sake brewers were brought from Japan and that the operation was on a large scale. He noted that the rice for the Sake was stored in huge barrels while thousands of gallons of Sake were produced. He also mentions that the police did raid the brewery, using axes to break open the barrels. Another man who lived in the area during that time, Albert Olson, stated that the Sake was being sold for $2 per gallon, or 35 cents per bottle.

The first legal Sake brewery in British Columbia originated around 1923, though there is some confusion over its legal status during its early years of existence.¬†The Victoria Daily Times, July 19, 1923, noted that “Vancouver interests obtained approval for the organization of the Vancouver Malt & Sake Brewery Co. Ltd, with a capital of $100,000.” This new company, located at 2235 Triumph Street, planned on producing a large amount of Sake for both Japanese consumers and others. The article stated the Sake will be “sold through Government liquor stores, as many white persons have taken to the Oriental drink.‚ÄĚ

The brewery was founded by¬†Koichiro Sanmiya, a Japanese businessman who was born in Sendai, Japan, around 1880 and came to Vancouver in 1907. He also owned the¬†Strand Hotel restaurant, an import/export business, and the¬†Canada Daily Newspaper, a Japanese-language newspaper. He also founded the¬†Canadian Japanese Association. At the time, his license for the Sake brewery was the only distiller’s license issued in British Columbia so it was clear there were no other legal Sake breweries in the region. Unfortunately, Sanmiya died in March 1931 of appendicitis.

The¬†Vancouver Malt & Sake Brewery Co. Ltd. though faced a significant obstacle from the start, though this is where some confusion enters the situation. Two days after the announcement of the plans for the Sake brewery,¬†The Victoria Daily Times, July 21, 1923¬†reported on the strong opposition to the plans from¬†Attorney General Alexander Manson. Manson received a report on illegal Sake manufacture which noted that Sake consumption had “reached the proportions of a great evil.‚ÄĚ And Manson’s reaction was mentioned, ‚ÄúAs soon as he learned of the evils of the sake trade Mr. Manson put machinery in motion to have the whole thing checked.‚ÄĚ

One of the items in the report was that the Japanese were supplying it to the Indians, getting them intoxicated, and then taking advantage of them in trading for fish. Manson decided that no licenses to manufacture Sake should be authorized and he made it clear that “he will refuse his consent to the operations of the $100,000 sake corporation‚Äôs operations in Vancouver.¬†This means that this company will not be able to operate.”

For about the next three years, there appeared to be no mention in the newspapers of the¬†Vancouver Malt & Sake Brewery Co. Ltd. so potentially they were denied authorization to operate their Sake brewery. Then, the¬†Times Colonist, July 19, 1926, mentioned that authorities, seeking a source of illegal Sake, raided and seized control of the¬†Vancouver Malt & Sake Brewery Co. Ltd. They found that the brewery was well-equipped and possessed “large quantities of liquor in cases for shipment or in the process of brewing.” They arrested the only person they found at the brewery and left Provincial policemen behind to maintain guard over the facility.

In a curious turn of events,¬†The Province, August 6, 1926, reported that ‚ÄúA charge of keeping liquor for sale laid against the Vancouver Malt & Saki Co. was dismissed by Police Magistrate J.A. Findlay.” The person who was arrested,¬†Sam Miya, the manager, was charged with selling liquor, pled guilty and received a $300 fine. “In the charge against the company, the defense contended that there was no evidence of other than one sale and none to show that other liquor in the place was to be disposed of illegally.‚ÄĚ

The fact they didn’t shut down the brewery for being an illegal still operation seems to indicate that it possessed a license to manufacture Sake, despite the Attorney General’s prior opposition. However, they would have been obligated only to sell through Sake through government liquor stores. They couldn’t sell it directly to any customers, including restaurants. bars, tea houses, etc. The police magistrate’s decision makes sense then, as there wasn’t any evidence that the brewery was selling their Sake outside of the government liquor stores.

In 1927, Vancouver Malt & Sake Brewery Co. Ltd. entered into a contract with the Vancouver Brewers Ltd., which primarily manufactured beer. Vancouver Malt agreed not to brew or sell beer, for a period of fifteen years, in exchange for $15,000 and to obtain a listing in the government liquor stores for their Sake. This would help Vancouver Malt in their Sake production. That simple agreement though would eventually become a major point of legal contention.

The first advertisement I found for the Sake produced by¬†Vancouver Malt & Sake Brewery Co. Ltd. was in¬†The Province, January 9, 1931.¬†Their brand is¬†Masamune, listed as ‚ÄúA Pure Rice Beer‚ÄĚ at 28% proof spirit (14% ABV). It was priced at 70 cents for a 26 ounce bottle.

Around February 1932, after the death of Sanmiya, the Vancouver Malt & Sake Brewery Co. Ltd. was sold. Sanmiya’s eldest son had come from Japan to take over the operation of the Sake brewery, but had difficulty replicating the Sake once made by his father. Thus, Sanmiya’s wife, Morio, decided to sell the brewery. It was purchased by¬†I.B. Hewer, of the real estate firm of¬†McGregor & Hewer, and¬†Fritz Sick, a veteran Alberta beer brewer. They also bought a site at 1445 Powell Street and began to construct a brewery, with the objective of producing beer. Fritz is also the president of the¬†Associated Breweries of Canada Limited, the second largest brewing concern in the region.

Hewer and Sick¬†apparently failed to do their due diligence as they immediately ran into legal difficulties.¬†Vancouver Breweries Ltd.¬†filed an injunction to enforce the agreement, specifically the noncompete section, it had entered into with Vancouver Malt back in 1927. According to that agreement, Hewer and Sick wouldn’t be able to brew beer at their facility until 1942. Lengthy legal proceedings began, and Vancouver Malt was at least initially prevented from making beer. At the conclusion of the first trial, in June 1832, Vancouver Breweries prevailed and the noncompete was enforced. The decision was appealed by Vancouver malt.

In August 1932, Vancouver Malt was incorporated, an indication of confidence in their business. However, in January 1933, the¬†Appeals Court¬†upheld the previous verdict so Vancouver Malt took the next step, an appeal to the¬†Privy Court¬†in London. During the course of these legal proceedings, Fritz Sick took some time to travel to Japan, to study the manufacture of Sake. When he returned to Vancouver, he decided to produce Sake, especially as he couldn’t yet make any beer.

Fritz decided to keep the Masamune brand name, but decided to push the Sake as a cocktail mixer and even provided a number of cocktail recipes using the Sake. The ad states, ‚ÄúMasamune is a pure cereal brew matured to minute timing and produced under the most exacting conditions of cleanliness. When the weather is warm try with well-cooled ginger ale or lemon. On a cool evening‚Ķif you would enjoy the true Oriental flavor‚Ķ.serve clear, and quite warm.‚ÄĚ The price was reduced from 70 cents to 55 cents for a 26 ounce bottle.

Their first cocktail recipe was provided in an ad in¬†The Province, June 21, 1933.¬†The¬†Masamune Julep¬†is a mix of ¬Ĺ ounce Gin, 1 ¬Ĺ ounces Masamune Sake, a dash of Grenadine, and a dash of Pineapple Juice. Add crushed ice and a sprig of Mint dipped in fine sugar. Mix in the long glass. Add other fruit if desired and serve with a straw.

In¬†The Vancouver Sun, June 30, 1933,¬†the new recipe was for the¬†Masamune¬†Pink Lady,¬†‚ÄúA mid-summer cocktail delicate as its name‚ÄĒpleasing and palatable.” It is a mix of 8 parts Masamune Sake, 1 part Italian Vermouth, 1 part French Vermouth, 2 parts Gin, 2 dashes of Grenadine, 2 dashes of Lemon Juice, and 2 dashes of Pineapple Juice. Add crushed ice and mix in shaker.

The Vancouver Sun, July 7, 1933, presented the¬†Masamune Dry Cocktail, ‚ÄúServed as an appetizer with a cherry or an olive‚ÄĒthis Masamune Dry Cocktail is always a favorite.‚ÄĚ It is a mix of 6 portions Masamune Sake, 2 portions of French Vermouth, 1 portion of Italian Vermouth, and 3 drops of Angostura bitters. Add crushed ice and mix in shaker.

For large parties,¬†The Vancouver Sun, July 14, 1933, presents a recipe for the¬†Masamune Punch Bowl. You’ll need a large punch bowl as it is a mix of 6 bottles of Masamune Sake, 2 bottles of French Vermouth, 2 bottles of Italian Vermouth, and a few drops of Angostura bitters. Add crushed ice, a twist of Lemon Peel and other fruits if desired.

The Province, August 16, 1933, presented a recipe for the Masamune Fizz. It is a mix of 3 ounces Masamune Sake, 1 ounce gin, a dessert spoon of pure cream, 3 teaspoons powdered sugar, cracked or crushed ice. Stir well and pour into glass. Fill with club soda. If using crushed ice, strain off into glass before adding soda.

Allegedly, the Masamune Sake was even curative! In an advertisement in¬†The Vancouver Sun, September 8, 1933, it states; ‚ÄúServe warm for a cold. Masamune is widely recognized as being highly beneficial in relieving colds, and that is a big item now the rainy season is arrived. Serve quite warm either by itself or blended with hot lemonade.‚ÄĚ Some people swear by a hot toddy, and this is simply more of a Japanese version, with a Canadian twist.

Good news than arrived for the Hewer and Sick of Vancouver Malt & Sake Brewery Co. Ltd. in February 1934. The¬†Privy Council¬†overruled lower courts and sided with the defendants, allowing them to now brew beer. The brewery at Vancouver Malt was then renovated so it could produce beer and the company name was changed, in July 1934, to the¬†Capilano Brewing Co, Ltd. That same month, they released their first beer, under the trade name ‚ÄúCapilano.‚ÄĚ Was this the end of their Sale production?

Initially, you might have thought that they would continue to make Masamune Sake.¬†The Province, November 2, 1934¬†presented an ad for ‚ÄúThe New Masamune,‚ÄĚ though the price had risen to 70 cents. The producer is now listed as Capilano Brewing Co. Ltd. The ad declares, ‚ÄúBrewed to perfection in the only Sake plant in the British Empire. The New Masamune, declared by experts to be the finest product of its kind in the market, is now on sale at Government Liquor Stores. Smooth as a rare old wine, The New Masamune is a pure cereal brew matured to minute timing under the most exacting conditions of temperature and cleanliness. Unvarying in content, purity and clarity, it is ideal for making cocktails since it blends so readily with other liquors and mixes perfectly with any favorite soft drink. And it is so economical, enabling you to serve in large numbers at surprisingly low cost with minimum of preparation.‚ÄĚ

The ad also presented another Sake cocktail,¬†The Soldier‚Äôs Cocktail. It is a mix of 1 part Rum ‚Äúproof‚ÄĚ, 8 parts Masamune Sake, a dash of pineapple juice to suit flavor, and a drop or few drops of Angostura Bitters. Strain and serve in cocktail glass. Dash of grenadine may be used. The approximate cost of the cocktail is 6 cents each.

In another ad,¬†The Vancouver Sun, November 28, 1934, presented a recipe for the¬†Masamune Flip. It is a mix of 6 oz Masamune, the juice of ¬Ĺ orange, 1 whole egg, 2 teaspoons sugar, 2 pinches nutmeg, and ice. Shake well. Serve in wine glass. Approximate cost is 4 cents each.

However, the ads for Masamune Sake seem to end in 1934 and the only other reference I found was in¬†The Vancouver Sun, March 28, 1935, where there is a mention that the price of Masamune Sake at government liquor stores had dropped to 60 cents. Possibly, Fritz had decided to end the production of Sake and concentrate only on beer, his first love. He might have attempted to sell off the Sake he had been aging prior to the Privy Council’s decision. In June 1938, Fritz retired from Capilano.

Today, there are two Sake breweries in B.C., including the Artisan Sake Maker, owned by Masa Shiroki, which was founded in 2007 on Granville Island. The other is the YK3 Sake Producer, which was founded in 2013, taking over the the former Nipro Sake Brewery in Richmond. The legacy of Jinsaburo Oikawa, Koichiro Sanmiya, and Fritz Sick continues.

45 Historical Tidbits You Probably Don't Know About Sake in the United States

By Richard Auffrey  |  Reprinted with permission.


While researching my article on the history of Sake breweries in the U.S., I discovered a number of other fascinating historical stories and tidbits about Sake. They didn’t necessarily fit into my article but I still wanted to share these seventeen items as I know some of my readers will find these matters quite interesting. I have organized them by date, from the earliest in 1853 to the latest in 1936, and I hope you enjoy this look into American’s early views on Sake. Please note that the newspapers, into the early 20th century, used both¬†Saki¬†and¬†Sakee¬†to refer to this beverage.

1)¬†The oldest American newspaper that I have found that mentions Sake is the¬†Weekly National Intelligencer (D.C.), November 5, 1853. In reporting on one of the visits of¬†Commodore Matthew Perry¬†to Japan, there is reference to a “presents of saki and cake.” Perry’s visits to Japan were all over the news at this time, and a few additional brief mentions of¬†saki¬†exist in other newspapers around this time.

2)¬†The¬†New York Daily Herald, June 27, 1854¬†was the first newspaper to be more explicit as to the nature of Sake, discussing meetings between the Americans and Japanese, and noting, ‚ÄúThe extract from rice is now the only liquor known in Japan. It is called saki by them. Hence they gave the name of ‚ÄúAmerican saki‚ÄĚ to all the drinks. They are fond of ardent spirits. The guests made it a business to taste of every wine and of every dish.‚ÄĚ

3)¬†The¬†New York Tribune, October 17, 1855, discussed the role of Saki in Japanese¬†marriage ceremonies. It states:¬†“The formality of the marriage consists in drinking sake after a peculiar manner. The saki is poured out by two young girls, one of whom is called the male butterfly, and the other the female butterfly ‚ÄĒ appellations derived from their susu, or saki jugs, each of which is adorned with a paper butterfly. As these insects always fly about in pairs, it is intended to intimate that so the husband and wife ought to be continually together.” There is then a discussion of how the bride and groom drink the Sake, sipping three times from three different cups.

4)¬†A penalty for stealing Sake. The¬†New York Daily Herald, October 30, 1858, reported on an incident in Japan, where the American Consul held a trial for a whaleman, a native of Philadelphia. He was accused of stealing Sake, found guilty and sentenced to one year’s hard labor. The same article also mentioned that in the Port of Hokadadi,‚ÄúThere are two or three distilleries in the city for the manufacture of saki, of which there are two kinds‚ÄĒthe strong and the sweet.‚ÄĚ

5)¬†A Sake slushy? The¬†Daily Alta California, January 7, 1860, published an article about the Fusi-yama Mountain, located near the bay of Yedo. ‚ÄúI am told, at its base, where the traveler can obtain at the inns a drink of saki, cooled by the snows brought from this lofty summit, and those who have tasted the mixture pronounce it equal to the famed ices of Tortoni, of the boulevard des Italiens, Paris.‚ÄĚ I wonder if this Sake treat is still available there.

6)¬†A Sake tonic for what ails you? During 1860-1861, there were a number of newspaper advertisements for “Oriental Saki, or Japanese Tonic.” It is described as, “The favorite beverage of the Tycoon and Nobility of Japan; a delicious Aromatic wine, medicated with mild and bracing tonics, highly recommended for nervousness, debility, indigestion, and invalids in generally.” One of the ads refers to it as ‚ÄúPaul‚Äôs Oriental Saki or Japanese Tonic‚ÄĚ and another newspaper mentioned that the manufacturer was¬†Mr. Stephen Paul. The components of this tonic are unknown, and I’m not sure if it even contained any actual Sake.

7)¬†Sake bottles for sale. The¬†Cincinnati Daily Press, October 27, 1860, mentioned an Auction sale of Chinese and Japanese goods, including ‚ÄúRattan-covered saki bottles.‚ÄĚ The Baltimore Sun, November 1, 1860, also mentioned an Auction sale of Japanese goods, including ‚ÄúSakee Bottles.‚ÄĚ A Baltimore, Maryland newspaper, on November 9, 1860, advertised an auction sale of “superb Japanese goods,” including “sakee bottles.” Though those bottles are not described, it seems likely the ads refer to¬†tokkuri, traditional ceramic flasks used to pour sake.

8)¬†Though the Japanese primarily consumed hot Sake, sometimes they enjoyed it cold. In the¬†Holmes County Republican (Ohio), February 28, 1861, there was an article about a dinner in Japan held for some Americans. ‚ÄúCold saki of two kinds, sweet and acrid, was profusely served towards the close of the feast, ‚Ķ‚ÄĚ

9)¬†What are the usual food pairing for Sake? A correspondent for¬†The New York Times, July 31, 1868, wrote an article about their visit to a Japanese tea-house; ‚ÄúSaki was brought in. It is slightly alcoholic, and its taste is such as might be expected of a mixture of rum and sherry wine. It is always served hot, and from the tiny cups in use one may drink many a bumper and not feel it. With the saki came, as usual, fried eels, oranges and boiled snails, ..‚ÄĚ Certainly an intriguing threesome of food for your hot Sake.

10)¬†Not all Americans were a fan of Sake.¬†In the¬†Sacramento Daily Union, November 25, 1868,¬†an article discussed the Japanese city of Hiogo, mentioning, ‚ÄúThe only business carried on to any great extent is the distillation of saki. This is the “Bourbon whisky” of Japan. It is made out of rice, very similar to the manner in which we make whisky from rye. There are about thirty distilleries in one street, in each of which thousands of gallons of saki are stowed away, not in casks or barrels, but in a sort of bucket or pannier. Saki is a transparent, yellowish liquid, extremely sharp, extremely intoxicating, and particularly disagreeable and unpleasant to the taste.‚ÄĚ During the next 50-60 years, newspapers would vary in their descriptions, some claiming Sake was extremely intoxicating¬†while others stating it was only mildly intoxicating.

11)¬†The Hawaiian Gazette, May 5, 1869,¬†advertised an auction sale by Adams & Wilder for “a large variety of merchantable & desirable goods,” including linens, soaps, tea, sugar, tobacco and “10 tubs of Japanese sake.” The advertisement didn’t specify the size of those tubs.

12)¬†Silkworms and Sake. The¬†Sacramento Daily Union, August 21, 1869, discussed the¬†silk culture¬†in Japan, talking about the care of silkworms. There is mention that silkworms are fed with mulberry leaves, and ‚ÄúIn some localities it was remarked that the cultivators moistened the leaves with water when the atmosphere was very dry, and at times with water mixed with saki (spirit fermented from rice) when the worms showed any signs of weakness.‚ÄĚ

13)¬†More negativity, and racism, towards Sake and the Japanese.¬†The Idaho World, January 27, 1870, published an article describing the people of Yokohama people. Please note that “Yakonin” refers to “Samurai.” The article stated, ‚ÄúA man with two swords is styled a Yakonin, and his weapons are obtained usually by birth, but frequently by service to some Prince or Daimio. They are, without exception, I believe hostile to Europeans, hating them cordially, and when under the influence of ‚Äėsaki‚Äô (a liquor like pure spirits), have no greater ambition than murdering a foreigner. They are a numerous and a dangerous class, so dangerous that no foreigner is safe beyond the city without a strong guard.‚ÄĚ

14)¬†The¬†Mariposa Gazette, November 24, 1877, discussed the home life in Japan, stating that,¬†‚ÄúThe Japanese usually partake of three meals a day. The noon meal is more substantial than in the early morning, but that at evening, after the labors of the day are over, is the chief. Many spend hours over their evening cups and dishes. At this time probably a majority drink sake in greater or less quantity. The drink is brewed from rice, and contains from two to eight per cent, of alcohol.‚ÄĚ I suspect the information about the alcohol content is erroneous, as Sake is usually over 10% alcohol.

15)¬†The¬†New Ulm Weekly Review (MN), March 2, 1881, published an excerpt from a book review of¬†Unbeaten Tracks in Japan¬†by¬†Isabella Bird, an explorer, naturalist, writer and photographer. The review described ‚Äú–sake, or rice beer, a straw-colored fluid of a faintish taste and smell, most varieties of which contain from 11 to 17.5 of alcohol.”¬†It also provided information on the production of Sake, noting the Japanese had done pasteurization for hundreds of years. It also stated, ‚ÄúSake, it seems, ought to have five distinct tastes‚ÄĒsweetness, sourness, sharpness, bitterness and astringency, together with a slight trace of the flavor of fusel oil. Miss Bird thought it insipid, sickly and nauseous. It is frequently drunk hot, and, as a rule, is taken before what the Japanese consider the substantial part of the repast.‚ÄĚ

16) The New York Tribune, November 5, 1882, published an interesting, albeit brief, article on the Sake brewing process in their Science For The People column. This seems to indicate an interest in Sake beyond the basic cultural items.

17) In the Daily Alta California, June 28, 1886, there was an article discussing two aspects of Japanese etiquette, the tea-party and the wedding. In the wedding section, there was a discussion of sansankudo, the ritual where both bride and groom sip from three cups of Sake during the ceremony. This is the second time the custom has been explained in depth in an American newspaper.

18)¬†In the¬†Sacramento Daily Union, September 17, 1887, it claimed that Sake was “dangerous from the large proportion of fusil oil contained in it.” Fusel oils are found in most alcoholic beverages, but if the levels are too high, they can make people sick. Later information does not seem to indicate that Sake ever had dangerous levels of fusel oils and this was but fear mongering.

19)¬†Drinking habits around the world. The¬†Springfield Daily Republic (Ohio), November 1, 1887, ¬†and various other newspapers across the country, published an article titled¬†Drinks Of All Nations. The article discussed the drinking habits of numerous countries, from China to the Middle East, though the article was trying to prove the proposition that “The easily governed nations drink no strong liquors.” It is an extremely condescending and racist article. For example, it says: “The Japs are the most encouraging examples that the east presents of a nation progressing from Asiatic to a European plane of civilization.” It also states, ‚ÄúNo nation in Asia drinks so persistently and steadily as do the Japanese. The average Jap consumes about half a pint of sake or rice beer with each meal‚ÄĒa pint and a half per day–saying nothing about further social indulgence in the evening. Both men and women drink sake by the pint daily, and think no harm of it, either.‚ÄĚ

20) How many Sake breweries were there in Japan during this time period? The Iron County Register (MO), February 28, 1889, reported that there were 18,153 Sake breweries in Japan, which produced a total of about 140 million gallons annually for a population less than 38 million.

21)¬†It is interesting to note that in the¬†Sausalito News, January 29, 1892, they printed an article stating, ‚ÄúSake drinking, according to a writer in the “American Antiquarian,” is one of the great curses of Japan. In 1879, the amount of rice converted into sake amounted to 15,000,000 bushels. Pledges to abstain from the habit are frequent among the picture-offerings in Japanese temples.‚ÄĚ However, no additional details were given to explain the conclusion of the American Antiquarian writer.

22)¬†There is an interesting article in the San Francisco Call, June 4, 1893 discussing various types of shops in Japan, including a Sake shop. ‚ÄúA little further down the street the tourist sees a branch of cryptomeria or a cluster of cypress trimmed into a symmetrical shape. This is the sign of the liquor-shop, the place where sake is sold.” These are shops not bars or saloons. “Most of the customers take it home to drink, though some buy only a small quantity, a tiny cupful, perhaps, and swallow it on the spot. But there is no bar, no white aproned attendant or fancy drinks. The customers do not hang about to smoke and gossip, though, of course, they occasionally stop to chat a few moments with a neighbor.” The shop is described as, “Instead of rows of glittering bottles great wooden tubs of various kinds and qualities of liquor stand about all decorated with elaborate Chinese characters and bearing the marks that tell the quality, the “extra superior” marked with a character and picture meaning “the full blown flower,” and “best” marked “Dai” or great “first-class,” and then a tub bearing a big crimson peony and lettered “Santokushu,” meaning the sake of “three virtues”‚ÄĒ flavor, strength and purity.” It is also mentioned that, “The dealers in sweet sake, which is drunk principally by women and children, particularly at christening or rather naming feasts, advertise their business by exhibiting a painting of Fujiyama, the sacred mountain.”

23)¬†The legend of¬†Saru-zake, monkey Sake, is explained in the¬†Los Angeles Herald, October 1, 1893. First, the article mentions, ‚ÄúIt will hardly be necessary to say that sake is made from fermented rice. It is drunk warm and tastes not unlike a mild sherry. To the strong westerner’s stomach it is harmless and he could hardly contain enough to induce intoxication, but the vegetarian Japanese is less able to withstand its fumes, and, aided by inhaled tobacco, he quickly shows its effects and as quickly recovers there from.‚ÄĚ

The article then discusses a legend that apes first discovered Sake. ‚ÄúTraditions of Kwate Ken place the discovery of sake to the apes that abound in the mountains of that province. On one of their more daring raids they carried off some good wife’s rice mess as it awaited the coming home of the fishing party, hungry from their arduous task. Escaping into the hills, the uninvited guests proceeded to gorge themselves, ensconced in tbe branches of a mighty oak; filled to repletion, tbey dropped the remaining rice into a cupshaped cranny in the tree and scampered off. During the next day the sun is obscured and the rain descends and thoroughly soaks the rice. Nearing away towards evening the storm allows the low rays of tbe setting orb to penetrate the branches of the forest, and by a happy chance, it so focuses its rays on tbe secreted rice that fermentation sets in and Sake is born into the world.”

24)¬†In April 1894, a Hawaiian newspaper noted that a Japanese ship, the¬†Aikoku Maru¬†landed in Hawaii and the Custom Authorities seized 20 cases of Sake from the ship as they were not listed on the ship’s manifest.

25)¬†On December 27, 1894, a Honolulu newspaper discussed the effect of Sake on the city, stating: “Saki, a liquor distilled from rice, is a ‘pleasant sweetish tasting drink, and it is so intoxicating that it takes effect very quickly.’ The saloon keepers of Honolulu are glad to buy it, as it is very cheap at wholesale, and they retail it (at a handsome profit to themselves) to the poor Hawaiians at a much lower cost than other liquors. The Hawaiians think it¬†fine¬†to get drunk at so¬†cheap¬†a cost.” The article also mentions that they have read of a number of “crimes committed under the effects of saki.”

26)¬†Another¬†Honolulu newspaper, on February 22, 1895, advertised an “Auction Sale of Saki!” An unknown number of “Tubs of Japanese Saki,” 7 gallons each, were offered and they were “Guaranteed in perfect order and condition.” It is unknown whether a 7 gallon tub was a standard or not at this time.

27)¬†The¬†Salt Lake Herald, April 20, 1896, discussed an intriguing Sake legend, one I’ve never heard of before and haven’t been able to find anything else about. ‚ÄúWell there is a tradition that if one drinks a great deal of sake one‚Äôs hair will become red, for a boy who once fell into a pot of it came out with a sorrell top.” The writer, who had red hair, also noted, ‚ÄúWell, when I would walk through the streets small boys would follow me, pretend to be drink and pointing to my hair, whisper ‚Äėsake,‚Äô intimating that I was a great drunkard.‚ÄĚ Has anyone heard this legend before?

28)¬†The¬†Sun (NY),¬†July 5, 1896¬†discussed the price of Sake in Japan. ‚ÄúThere are no public houses or saloons in Japan, but tea houses and sake shops abound. They are far too generously patronized by this class, and the solid food is washed down by their favorite drink, a turbid sake. This sake contains rice, from which it is brewed, in a pulverized form, the brewing not quite tempered.¬†This liquid can be manufactured for the market in less than a month.”¬†It costs two¬†Sen¬†for a¬†go,¬†a 180ml serving of Sake. By the exchange rate at that time, that serving of Sake would cost only one U.S. penny. Based on the inflation calculator, that one penny would be the equivalent of about 33 cents in 2018.

29)¬†The¬†Los Angeles Herald, December 9, 1896, published an article stating, “Sake is a natural beverage of Japan, and until recent years was the only fermented liquor known in that empire. It is obtained by the distillation of the best kinds of rice. In appearance it resembles very pale sherry wine, though in taste it is somewhat acid. The best sake is white, but there are many varieties, and the poorer people in Japan have to content themselves with a turbid sort.

30)¬†The¬†Sausalito News, February 18, 1899, noted, “The little .laps are about as free from the vice of drunkenness as any people in the world. In fact, it is the rarest thing in the world to see an inebriated snbject of the mikado. The native drink, “saki,” is used about as tea in this country, and it is but little more intoxicating.” This is the complete opposite to earlier articles which claimed Sake was highly alcoholic.

31) What were Sake workers paid? The Pittsburgh Daily Post, July 8, 1900, discussed laborers in Japan, providing information about their hours, wages, and more. There was a table of the wages of day laborers for the year 1898. Sake brewers were under a special section for employees engaged by the month. Their highest wages was $5.73, their lowest wage $3.77, and the average was $4.72. They earned the most of the five categories of monthly workers, which included sag brewery workers, confectionary employees, and servants. Dependent on the amount of days worked by the various day laborers, sake brewery employees were in the top percentile of highly paid workers.

32)¬†Returning to that opposite, the¬†Amador Ledger (CA), August 3, 1900, referred to Sake as “rice brandy” and stated that it was “fiery stuff and goes to one’s head more quickly than our own brandy.” The¬†San Francisco Call, July 14, 1901, also referred to Sake as “rice brandy”. This seems to me as if they considered Sake to be more similar to a fortified wine, with a higher alcohol content, and that isn’t accurate at all.

33)¬†The¬†Los Angeles Herald, March 20, 1904, published a fascinating article,¬†China Collecting In Los Angeles, which concentrated on Sake cups, kettles and bottles. It is well worth a read. “Many sake-drinking accessories are required by the elegantes of an art-loving country like Japan and so the united efforts of many craftsmen and artists are called forth to provide and properly beautify them.” The article mentions that Sake kettles were usually made of iron with a bronze lid while Sake bottles were usually made in the “pilgrim gourd” style. Most of the article talks about Sake cups, and their styles, decorations, and more. “One is easily persuaded that all sake cups are delightful and desirable, yet all are frail, perishing bits of porcelain.”

34)¬†A deadly drunken brawl! The¬†Mariposa Gazette, February 9, 1907, a San Francisco newspaper, reported on a deadly fight, allegedly caused by the effects of Sake. ‚ÄúT. Yeoka died at the Central Emergency Hospital, and H. Torogama, with an ugly slash across his shoulder, is being carefully nursed to life. The trouble was caused by the effects of the national drink, sake, of which a party of Japanese had been partaking heavily. At Sutter and Laguna streets the party under the influence of sake ran foul of Yeoka and Torogama. Knives flashed, and in the general melee which followed the two Japanese received the wounds.‚ÄĚ

35)¬†Does gold make Sake taste better? The¬†Pullman Herald (WA), March 16, 1907, reported that ‚ÄúMr. Shibata, the brewer, has ordered a solid gold pan, which will be used for tempering sake, says the Tokyo (Japan) Times. The capacity of the pan is such as to hold about 100 gallons. It will take two or three months to make the pan, during which time the house goldsmith will be specially guarded by the police.‚ÄĚ Unfortunately, I haven’t been able to find out more information about this matter.

36)¬†According to the¬†Los Angeles Herald, August 26, 1908, there were about forty Japanese restaurants in¬†Los Angeles, and they usually served alcohol. However, they often don’t possess a proper liquor license, which would cost $60, as they claimed it was too expensive. The police commission has been considering the matter, speculating that maybe they should lower it for Japanese restaurants, down to only $20 for a license. The police noted that it was tough to convict these restaurants for license violations as the restaurants catered almost exclusively to other Japanese, who wouldn’t testify against each other. These Japanese restaurants were not seen as competitors to other restaurants, so the police commission didn’t think lowering the license fee for them would lead to protests from other restaurant owners. If other restaurants did complain to the police, then they would reconsider the matter.

Apparently the police commission eventually decided against lowering the liquor license fee, and chose instead to take a more aggressive stance. Los Angeles Herald, May 24, 1909, reported that the police raided the various Japanese restaurants, finding that none of them had liquor license on record, though many had Geisha girls serving Sake and beer to their customers. The records also indicated that three Chinese restaurants in the city had liquor licenses, which now cost $75. The raids seemed to accomplish their purpose as the next month, 26 Japanese restaurants applied for liquor licenses, though only 12 received them. The police felt that 12 licenses were sufficient to meet the needs of the Japanese community. However, by October, a total of 20 Japanese restaurants had secured the proper licenses.

37) The San Francisco Sunday Call, December 18, 1910, ran one of maybe the first major articles abut Sake in English. The extensive article, Sake, The National Booze Of The Japanese, was written by Mary Ogden Vaughan, and is well worth reading. It touches on many different aspects of Sake, from customs to legends.

I want to highlight some information on pricing during this period. Vaughan states, “A good sized cask of the best‚ÄĒ and the best comes from the great rice fields in the region of Osaka, near the Inland sea ‚ÄĒ costs between $3 and $4 in Japan. In this country the wholesale price is at the rate of $1.25 a gallon.

In addition, the article mentions that ‚ÄúIn the olden days of the samurai the fierce warriors often preserved the heads of conquered foemen in tubs of sake and offered them for the identification of their feudal lords, as evidence of their prowess.‚ÄĚ

You’ll also find a Japanese drinking song:
When you drink sake
You feel like the springtime,
And the loud cries
Of impatient creditors
On the outside
Sound in your ears
Like the voices of’ nightingales
Singing most sweetly

38) The San Francisco Call,¬†January 23, 1911,¬†mentioned that about 250,000 gallons of Japanese Sake are consumed in the U.S. This brief item doesn’t mention how much is consumed in Hawaii versus the Mainlan.

39)¬†Now, let’s discuss alcoholic exports to Japan.¬†The San Francisco Cal,¬†June 6, 1911, stated that a shipment of 1000 barrels of California table wine were being sent to Japan, allegedly because it was said that the Japanese were starting to change their tastes, from Sake to wine. After California wine had previously dealt with competition in Hawaii from Sake imports, I’m sure they felt better that their wines were now being seen as competitive to Sake in Japan.

40) Assault with a deadly weapon, a Sake bottle? The San Francisco Call, July 22, 1911, told the tale of an intoxicated Japanese man who allegedly assaulted a fellow wedding guest with a Sake bottle. The accused was eventually acquitted of a charge of assault with a deadly weapon.

41) The Sun (NY), March 10, 1912, published an interesting article describing Sake and its production, and it even refers to it as seishu, the legal name for Sake in Japan. It states Sake is unique, and though it resembles beer, wine and brandy, it is not any of those categories. It correctly notes that Sake is originally of Chinese origin.

42)¬†The Japan Year Book, 1920-1921, by¬†Y. Takenob, is a “Complete Cylopedia of General Information and Statistics on Japan and Japanese Territories.” The book had a section on the Sake industry and presented some interesting information about¬†Nada Sake. ‚ÄúFor sake, the national liquor brewed from rice, ‚ÄėFive villages of Nada,‚Äô situated about midway between Osaka and Kobe, are the most noted centre of production in Japan. What is interesting is that the fame of “Nada sake” is generally attributed not to any improved process of brewing as to the peculiar quality of water in certain wells existing in the five villages. The general opinion is that certain bacilli found in the water possess the virtue of imparting peculiar agreeable flavor to the liquor. The wells yielding such water possess considerable value, and are a lasting source of goodly income to the owners.”

43)¬†In July 1926, a Sausalito newspaper reported on a¬†‚ÄúDry” Village In Japan. “The young women residents of Takaso, a village in Japan, have refused to marry any young man who has not taken the pledge. The members of the Young Women‚Äôs association noticed that an abnormal quanlty of sake, the national Japanese drink, was being consumed by the ‚Äúyoung bloods,‚ÄĚ so they organized and voted unanimously to have nothing to do with any youth who drank sake.” I haven’t yet been able to find any more information about this pledge.

44) The Honolulu Star-Bulletin, November 22, 1930, noted the decrease in Sake consumption in Japan. They are drinking about 27% less Sake than they did five years ago. There were about 10,650 Sake breweries, and in 1930, they produced about 201 Million gallons, a decrease of 77 Million from 1925. In 1920, total production had been 314 Million gallons. This hurt the government through reduced taxes on the Sake, which had dropped from 238 Million yen in 1928 to 170 Million yen in 1930. The production of beer has been declining as well, though not as much as Sake.

45)¬†The earliest Sake cocktail in the U.S.? The first American newspaper that I’ve found to mention a Sake cocktail was the¬†Cincinnati Enquirer, June 29, 1936, discussing New York City and a review of¬†Daruma, a Sixth Ave.¬†sukiyaki¬†place. ‚ÄúDon‚Äôt commit the faux pas of ordering cold sake. They have it both ways on the menu, probably trying to please these Americans. But the Japanese know best‚ÄĒsake deserves to be heated. Miyako also offers a sake cocktail‚ÄĒa shockingly unorthodox concoction calculated to make a shogun shudder in his tomb.‚ÄĚ Unfortunately, there wasn’t a description of the cocktail.


This article was originally published here.

Sponsoring the American Craft Sake Festival in Asheville, NC

The Association is excited to be working closely with¬†Mary Rose Ridderbusch-Shearer and Patrick Shearer of Ben’s Tune Up to help sponsor their upcoming American Craft Sake Festival in Asheville, NC on June 1, 2019.

We invite sake enthusiasts and the sake-curious to try complimentary tastes of over 20 sakes made right here in the United States. Sake brewers will lead talks on food pairings, sake brewing 101, and more in the sake tasting room. The event will also feature sake-beer collaborations with Hi-Wire and Asheville Brewing Company. Enjoy live music, carafe specials on all Ben’s American Sake, and their full food menu.

For more information, please¬†click here¬†or visit¬†Ben’s American Sake.

Download the Press Release

Partnership with Wash U Law

The Association is thrilled to announce that it has formed a partnership with Wash U Law that will allow us to hire two law students to help the Association work on a wide range of research related to the sake industry. We’ll be tackling a comprehensive survey of sake regulations across the United States as well as working towards drafting proposed legislation that will help grow the sake industry as a whole. We’re honored to be working closely with Wash U Law, one of the most respected law schools in the world.

For more information, please email

Ben Bell to join as Director of Content

The Sake Brewers Association of North America is pleased to announce that Ben Bell has joined as the Director of Content.

Ben Bell is a sake professional and Arkansas native who began his drinks career in 2004 working in wine & spirits retail and later moved into restaurant bar management. He became a wine specialist and quickly branched out to spirits, sake, and beer. He holds the Advanced Sake Professional Certification from the Sake Education Council and is a certified sake educator with the Wine & Spirits Education Trust based in London. He has lived in Japan and trained at two sake breweries including two seasons at Nanbu Bijin in Ninohe, Iwate.

He can be reached at