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Alcoholic drinks from Japan
Kuchikamizake was a ritual rice drink made by chewing rice, so saliva turned its starch into sugar before wild microbes fermented it. Its descendant, miki, is still made for festivals in Okinawa and Amami, now sweetened by the enzymes of raw sweet potato instead of saliva. Fresh miki is a sweet, sour lactic drink with almost no alcohol.
| Rice, cooked to a thin porridge15 kg | Unjami festival miki, Shioya Bay, Okinawa. The report gives 15 kg rice, 7 kg sweet potato and 6 kg sugar as the raw materials.[okinawa2009] |
| Sweet potato, peeled and shredded7 kg | [okinawa2009] |
| Washed raw rice0.75 kg | Mixed into the warm porridge[okinawa2009] |
| Sugar6 kg | Added the next morning[okinawa2009] |
| Amami home recipe: rice flour, white sugar, grated raw sweet potato juice and water | [maff-miki] |
| Starter | spontaneous: saliva (ancient) or raw sweet potato (miki) for sugar, then wild lactic bacteria and yeasts |
Total time across the recorded steps: 26 h – 2.1 days
What changes: Chewed rice goes into the vessel, and saliva starts turning its starch into sugar
Young women chewed rice two or three times and mixed it in. Chewed-rice sake was the main ritual miki in the Ryukyu islands around the 14th and 15th centuries. Output: sweet chewed rice.
Microbes at work in this step
saliva amylase turns starch into sugar
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kuchikamizake was a ritual rice drink made by chewing rice, so saliva turned its starch into sugar before wild microbes fermented it. Its descendant, miki, is still made for festivals in Okinawa and Amami, now sweetened by the enzymes of raw sweet potato instead of saliva. Fresh miki is a sweet, sour lactic drink with almost no alcohol. Made in 5 steps over 26 h – 2.1 days. The longest step, ferment overnight in a cool place, takes 24 h – 2 days (常盤豊 2009). Lactic acid bacteria, including an alkaliphilic lactic bacterium and Alkaliphilic or alkali-tolerant yeasts do most of the fermenting.
| Main step | 24 h – 2 daysReported[okinawa2009][maff-miki] | Ferment overnight in a cool place |
|---|---|---|
| Temperature | 30 °CReported[maff-miki] | Cool the porridge (Amami: add raw sweet potato juice) |
| Acidity | pH 3.7–4Measured[okinawa2009] | Ferment overnight in a cool place |
Here the sugar comes from saliva (in the ancient chewed form) or raw sweet potato (in miki), not from koji or malt. Fresh miki is a lactic drink drunk within days. The Okinawan shrine miki also holds many alkaliphilic microbes, probably from seawater, unlike the commercial Amami and Ishigaki miki.
In the Okinawa study the shrine miki measured pH 3.7–4.0, and miki kept 3 months at room temperature reached 6.4–7.2 % vol ethanol and 13.2–15.4 g/L lactic acid, while one kept at 5 °C held 0.4 % ethanol.
Every number is labelled with how it is known. How this atlas is made
In the Ryukyu islands, chewed-rice sake was the main festival miki around the 14th and 15th centuries, even when distilled spirit was known. By the 18th century awamori was widely used in rituals too, but chewed sake and home-made miki were still offered. The Amami method appears in Nagoya Sagenta's Nanto Zatsuwa from the end of the Edo period.
