Understanding the meaning of Kuchikamizake as a Japanese cultural heritage
DOI:
https://doi.org/10.33633/jr.v7i1.13753Keywords:
cultural heritage, culture, kuchikamizake, Japanese culture, sakeAbstract
Culture is essential because it is the foundation of national character, a reflection of identity, and an ancestral heritage that must be preserved. The critical value of culture reflects the identity and character of a nation, distinguishing it from other countries. Culture is a legacy from ancestors that must be maintained and preserved. One example of traditional culture that is still preserved is kuchikamizake (chewing sake). Kuchikamizake is the forerunner of sake, a traditional Japanese alcoholic beverage. This research is interesting because the kuchikamizake manufacturing process requires virgins to chew the rice that will be made into sake. The manufacturing process is currently considered unhygienic and disgusting. The purpose of this study is to understand the history and meaning of kuchikamizake. The type of research used in this study is qualitative research with a library study method. This study found that kuchikamizake has existed since the Yayoi period in 300-250 BC. The meaning of kuchikamizake is seen as a cultural heritage, a sacred drink related to Shinto rituals, and as a Japanese cultural identity.References
Brahmantio, R. B., & Vera, N. (2022). Representasi kepercayaan Shinto pada film anime “Kimi no na wa.” Pantarei, 6(1), 1–8.
Hara, K. (2001). The Word “Is” the Thing: The “Kotodama” Belief in Japanese Communication. https://api.semanticscholar.org/CorpusID:142929259
Izotova, N. N. (2020). Drink of the gods in everyday and holiday Japanese culture. Vestnik Tomskogo gosudarstvennogo universiteta. Kul’turologiya i iskusstvovedenie, 39, 22–32. https://doi.org/10.17223/22220836/39/3
Kagawa-Fox, M. (2017). The crucial role of culture in Japanese environmental philosophy (Vol. 1). Oxford University Press. https://doi.org/10.1093/acprof:oso/9780190456320.003.0012
Kanauchi, M. (2013). SAKE Alcoholic beverage production in Japanese food industry. Dalam Food Industry. InTech. https://doi.org/10.5772/53153
Makhmudova, A. A. (2022). Culture is a certain level of historical development of society, human creative power and abilities. European International Journal of Multidisciplinary Research and Management Studies, 02(09), 99–105. https://doi.org/10.55640/eijmrms-02-09-23
Matsuyama, Y., Mimatsu, K., Sugimura, T., Kondou, S., Iwata, H., & Isobe, K. (1995). Reinnervation of peripheral nerve segments implanted into the hemisected spinal cord estimated by transgenic mice. Paraplegia, 33(7), 381–386. https://doi.org/10.1038/sc.1995.87
Mengenal Kuchikamizake, Minuman Alkohol Asal Jepang yang Dikunyah Gadis Terlebih Dahulu – Kempalan.com. (2021, Mei 18). Kempalan. https://kempalan.com/2021/05/18/mengenal-kuchikamizake-minuman-alkohol-asal-jepang-yang-dikunyah-gadis-terlebih-dahulu/
Musliadi, A. (2021). Representasi Shinto (神道) dalam film anime Kimi no nawa (君の名は) karya sutradara Shinkai Makoto (新海 誠) [Skripsi]. Universitas Hasanuddin.
Nishida, H. (2021). Sake brewing and bacteria inhabiting sake breweries. Frontiers in Microbiology, 12. https://doi.org/10.3389/fmicb.2021.602380
Okuda, M. (2019). Rice used for Japanese sake making. Bioscience, Biotechnology, and Biochemistry, 83(8), 1428–1441. https://doi.org/10.1080/09168451.2019.1574552
Saifudin, A. (2021). The concept and use of aisatsu. Japanese Research on Linguistics, Literature, and Culture, 4(1), 35–46. https://doi.org/10.33633/jr.v4i1.5359
Stepin, V. S. (2003). Culture. Russian Studies in Philosophy, 41(4), 9–25. https://doi.org/10.2753/RSP1061-196741049
Sumarto. (2019). Budaya, Pemahaman dan Penerapannya. Jurnal Literasiologi, 1(2), 16. https://doi.org/10.47783/literasiologi.v1i2.49
Ulah, R. F., & Suryawati, C. T. (2024). Tradisi dalam Budaya Jepang pada Anime Konohana Kitan Karya Sakuya Amano: Kajian Folklor Sebagian Lisan. AYUMI : Jurnal Budaya, Bahasa dan Sastra, 11(1), 78–90. https://doi.org/10.25139/ayumi.v11i1.8667
Yamashita, M., Nishimitsu, S., Inayama, E., & Yoshida, S. (1993). Brewing test of Kuchikaini rice wine. JOURNAL OF THE BREWING SOCIETY OF JAPAN, 88(10), 818–824. https://doi.org/10.6013/jbrewsocjapan1988.88.818
Yariska, F. (2023). Nilai-nilai Shinto pada pelaksanaan ritual Kuchikamizake (口噛み酒) (Studi kasus animasi Kimi No Nawa karya Makoto Shinkai) Kuchikamizake no gishiki ni okeru Shinto no kachikan (Shinkai Makoto Kantoku No Kimi No Nawa to iu anime no Jirei Shoukai) [Universitas Sumatra Utara]. https://repositori.usu.ac.id/handle/123456789/89886
Zhang, K., Wu, W., & Yan, Q. (2020). Research advances on sake rice, koji, and sake yeast: A review. Food Science & Nutrition, 8(7), 2995–3003. https://doi.org/10.1002/fsn3.1625
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Amanda Tiara Pufiani, Akhmad Saifudin

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors of Japanese Research on Linguistics, Literature, and Culture's journal must agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

