SAKE

Rice alcohol — Origin: Japan

NIHONSHU

Although sake—rice alcohol or “wine”—originated in China, it has been present in Japan for millennia, doubtless since the proto-historical period when the cultivation of rice took root. The ancient indigenous religion of the Japanese people, Shinto, keeps its memory alive through the kami—supernatural beings and creative forces of nature, ancestral divinities, and spirits—whose benevolent intervention is commonly requested by offering a drink of fermented rice. Historical evidence has shown that sake was used as a ritual alcohol during the imperial feasts of the 4th century AD. It was thus only natural that in the Middle Ages, sake was brewed in temples and sanctuaries, until, as early as the Edo period, sake production took off throughout the archipelago. The grade, notes, and aromas of sake vary depending on water purity, altitude, and temperature, as well as on the brewer’s expertise and the extent to which the exterior layer of the sake rice grains is milled—from 20 to 40%, all the way up to 70% for the finest sakes.

“Sake for the body, haiku for the heart.”

SANTOKA

TEACHINGS FROM TIME IMMEMORIAL

Sake brew-masters, or waza, are not just esteemed and respected: they are also known for the whiteness of their hands, and the care they bestow upon them. Noticing this quirk, geisha house attendants quickly started caring for their damaged hands with sake, while geishas took to using it for their daily ablutions, so as to enjoy a spotless complexion. At the imperial court, the ladies who dreamed of the luminous, white complexion of the kami Amaterasu—goddess of the sun, creator of rice fields and legendary ancestor of the imperial dynasty—did the same. Sake scented with umeboshi (pickled pink plums) became a secret of beauty and youth.

ON PREPARATION

Sake rice is imbued with specific qualities, but it is not edible. The more thoroughly its grain is stone-milled, the more its starchy core is revealed. After being steamed, the mold Aspergillus oryzae (a saccharification agent) is sprinkled on the rice. Water is added to this mixture, and alcoholic fermentation works its magic thanks to the yeast Saccharomyces cerevisiae. Sake is made up of 80% water, hence the importance of using water from a pure source.

THE BENEFITS

Sake activates cell turnover, because the sugar obtained from starch fermentation does away with dead cells and brightens the complexion. Its high concentration of vitamin E and oryzanol (an amino acid) means that it makes a fine moisturizer. Ferulic acid (rice yeast) is also a natural antioxidant that protects the skin and preserves its clarity.

A FEW DROPS

It is recommended to apply this surprising facial lotion at night, once all traces of makeup have been removed. Using an untreated cotton pad, apply a small quantity of pure sake (Junmai-grade, preferably) on the face as a lotion. You can also spike your evening bath: one glass for you and three glasses poured into a hot bath for a relaxed body, smooth skin, and a joyful mood!

SAKE-BASED RECIPES

from Officine Universelle

REVIVING, PURIFYING RUBDOWN FOR THE BODY AND NECKLINE AREA

Do you prefer showering to bathing? Develop a taste for a stimulating sake-based rubdown!

Soak a small towel with piping-hot water and wring it out thoroughly, again and again. Pour some gently warmed sake on the damp towel. With no further ado, use it to rub your hands, arms, shoulders, neck, and neckline area, followed by the whole lower body, down to the toes: this treatment activates blood flow, opens up the pores, and gets rid of dead cells and impurities.

DEEP-CLEANING SAKE-BASED FACIAL LOTION

This gentle lotion purifies the complexion and stimulates cell turnover.

In a small jar, mix three tablespoons plus one teaspoon of sake, three tablespoons plus one teaspoon of purified water, and two teaspoons of glycerin. Apply nightly with a cotton pad once all traces of makeup have been removed from the face and neckline area. This mixture can be scented with a drop of lemon balm essential oil.

PURIFYING, ANTI-DANDRUFF LOTION FOR THE SCALP

Many are appalled by the tiny white particles dusting their hair. In order to find a balance, opt for a natural treatment. Apply this treatment once or twice a week during severe bouts of dandruff.

In a small bottle, mix two tablespoons of fine sake, the juice of a large lemon, and a tablespoon of honey. Shake well and keep in the fridge. After shampooing, use it in the final rinse of your hair and scalp. Do not wash it out.