The Muromachi to Azuchi - Momoyama Era

Sake is established as a regional product.

During the Muromachi period, the ruling shogunate recognized alcohol as a significant source of tax revenue and encouraged its production and sale, leading to a resurgence in sake brewing.

As sake production developed, region-specific and locally brewed sake emerged throughout Japan. At this time, the main ingredient had been changed from unmilled rice (brown rice) to white rice (polished rice). The center of sake production was still in temples, but production was also expanded and civilians began to make sake as a local item.

This era also marked the development of heat pasteurization and multi-staged preparation for fermentation mash.