Heian To Kamakura Era

In Heian Era, sake making was done not only by the government, but also by Buddhist priests at temples. Sake production increased, but it was used mostly for festivals. During this time, alcohol production techniques dramatically improved. Historical texts describe the use of steamed rice in the fermentation mash of some brews. Also, Buddhist monks developed a method that used polished rice in the mash.

In the Kamakura Era, sake began to be distributed in small but ever increasing amounts. Eventually, the amount available increased, and a small number of common people were finally able to taste sake. As urbanization continued and sake became widely consumed, unruly samurai and drunken lawlessness led to the prohibition of alcohol.