The origin of Sake

It is believed that sake originated in Japan during Yayoi Period which is 3rd to 5th Century.  It is  also believed that the rice was introduced during the Yayoi Period. There is the evidence that small tribes formed in the nearest to the Eurasian continent  were producing Sake in the history book written in china ,'Gishiwazinden 魏志倭人伝' in the 3rd century which contains references to Sake consumption in Japan, the book notes the mourners sang , danced and drank Sake during funeral services. While the exact process and material used to produce Sake in this period is unclear. but the use in connection with religion is evident. Around 5th to 10th century, the cultivation  of rice was introduced. It is believed that the production of alcohol beverage began during this period. 'Kuchikami no sake 口噛みの酒’ meaning 'Mouth-chew-sake' is believed to be the most primitive method of making sake. There is a description in the book called ' OHSUMIKUKU Fudoki 大隅国風土記’ in Kagoshima prefecture, southern part of Japan. the ancient form of sake was produced by an unmarried young girl spitting chewed rice into a pot. This worked as a fermentation process because saliva contains the starch-degrading enzymes. The enzyme convert starch to sugar then fermentation occurred by natural yeast.