Omiki

The word omiki is spelled using the three characters (お神酒). The first o (お) is an honorific prefix. The second character (神) refers to kami, a kind of spirit or deity in Japanese spirituality. This is normally read as kami, but in certain compounds it is read as mi, as we also see in the derivation of the word miko (巫女, "shrine maiden", literally "godly child"). The third character (酒) is read as sake when used alone, but in certain compounds of ancient derivation it is read as ki. The compound omiki is very old and dates back to Old Japanese.[5][6][7] There is a word kushi (くし) in the Kojiki of 712, spelled using this same kanji 酒, connected to the word kushi (奇し, "mystical") in reference to the effects of sake.[7]

Sake is an essential part of Shinsen, and is offered to the gods during rituals.[8] The meaning of this ceremony is to receive the sake that has been offered to the gods and in which the spirit resides, and to eat and drink the same food as the gods as well as other food offerings.[9] There are also shrines where sake is served after worshipping for two years.

In addition, some breweries offer new sake to the Kamidana.

There are many different types of sake, such as Shiroki, Kuroki, Sumizake, and Nigorizake, and many different brewing methods. The "ki" in "baijiu" and "kuroki" is the old name for sake, and is also written "baijiu" and "kurokiu. Black liquor is also called "kuro-miki.[10][1]

The origin of amazake dates back to the Kofun period , and there is a description in " Nihon Shoki " about Amazake, which is said to be the origin of amazake.[11]

According to the Engishiki, white sake is brewed from rice grown in Kanda and strained as it is, while black sake is made by adding burned ashes of Clerodendrum trichotomum roots to white sake and coloring it black.[12] Later, in the Muromachi period (1336-1573), sweet sake was made with black sesame powder to prevent sickness, probably because sesame seeds strengthen the liver.

Today, a combination of clear sake and cloudy sake (Nigori) is often used as a substitute for white and black sake. In the past, sacred sake was home-brewed by Shinto shrines or Ujigamis. Nowadays, however, due to restrictions in the Liquor Tax Law, Ise Grand Shrines are required to obtain a license to brew Sakes and a Nigori from the tax office. Ise Grand Shrine, which has a license to brew sake and a permit from the tax office to brew doburoku. For more information on the purpose of brewing Nigori, please refer to the Nigori section.

In Japan, it has been customary since ancient times to make doburoku and offer it to the gods to pray for a good harvest in the coming year, and even today, more than 40 shrines hold Doburoku Matsuri, etc.[13]。As a rule, it is forbidden to take doburoku out of the premises of a Shinto shrine.[13]。

In Kumamoto Prefecture, the Katō Shrine next to Kumamoto Castle in Kumamoto City uses the local tradition of red sake as its sacred wine.

At Dazaifu Tenmangū in Fukuoka, Dazaifu City, Umeshu Plum Wine (produced by Nikka Whisky Distilling's Moji factory) is used as a sacred wine in honor of the legend of Tobi Ume.[14]

In areas where Grape cultivation is popular, Wine is dedicated as a sacred wine at the Ichinomiya Asama Shrine in Yamanashi Prefecture, Fuefuki City, and Osaka Prefecture,[15] and Red wine is served as a sacred wine on the third day of the New Year at the Konda Hachimangu in Habikino City.[16]

There is also a theory that the custom of white sake offered at the Hinamatsuri was created during the Edo period because the custom of offering white sake changed..

Since the sake is usually offered to the altar in pairs, it is used as a metaphor for the happiness of married couples, and is also used in rakugo storytelling. The ornaments made of split bamboo and are inserted into the sake tokuri are called mikiguchi.[17]

In Okinawa Prefecture, which is part of the former Ryukyu Kingdom, and the Amami region of Kagoshima Prefecture, a unique rice-based beverage called "miki" has been handed down and is also sold commercially as a soft drink. It is made by adding sugar to crushed rice and fermenting it naturally.

• Akumochizake - believed to be the original black liquor
• Amazake
• Sake

• Okazaki Hachimangu Shrine, Kusunoki-cho Chamber of Commerce and Industry, Yamaguchi Prefecture: a rare shrine for Shiroki (white sake) in Japan - Wayback Machine (archived March 4, 2016)