The history of sake is an extremely long one, thought to date back some 2500 years where it was recorded in the Chinese Book of Wei (a historical record of the Northern Wei and Eastern Wei), as well as the Kojiki, the first written historical text of Japan dating back to the 8th century.
Originally sake brewing was monopolized by the government, similar to some extent to modern-day liquor boards in certain Scandinavian countries. At this time, it was mostly drunk by the Emperor or used in ceremonies, but then the 10th century, temples and shrines began brewing. Records there on out give detailed information on methods and processes used – from fermentation ingredients, such as acids, et cetera, to different rice « types » used (polished, unpolished, steamed, et cetera).