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The Birth of Saké
A Film by Erik Shirai
Community Engagement & Education
DISCUSSION GUIDE
www.pbs.org/pov
POV
|2DISCUSSION GUIDE
The Birth of Saké
LETTER FROM THE FILMMAKER
The world of saké-making was largely unknown to me and my
producer, Masako Tsumura, until a chance meeting led to an in-
vitation to the Yoshida Brewery in northern Japan in August
2012. There, our imagination was immediately captured. The
Birth of Saké began to take shape, developing organically in the
time that we spent following the dedicated men humbly work-
ing together through the winter months after their summer’s
farming work. We were struck by the simple elegance and ten-
derness of a story that gave more and more of itself with each
visit.
Staying onsite with the workers and waking daily at 4:00 a.m.,
we were able to witness the process of brewing Daiginjyo, the
highest grade of saké, and its laborious and painstakingly accu-
rate requirements. Production for our film began in January 2013.
After our initial filming, we started a Kickstarter campaign in the
summer of 2013. We consider ourselves very fortunate to have
not only received such enthusiastic support but also to have
been so well-placed to explore and share this ancient handmade
technique, so rarely used now in our mechanized world, with au-
dience members all over the world at such a momentous time in
Japan’s recent history.
The Birth of Saké offers up an intimate portrait of an age-old
tradition and reveals the creative struggles and triumphs that
the characters must undergo in the process, demystifying the
unseen into the clear and comprehensible. We’ve seen that the
film stirs compassion for the workers’ internal struggles and
shows that saké’s existence and its continuance in this old-fashioned way is a unique victory for the underrepresented. For
those of us who are now living in industrialized worlds, we hope that the film elicits solemn and profound introspection about
our place in the history of making and consuming, and about our relationships with our own work and with those with whom
we work. We hope The Birth of Saké leaves a lasting impression about the venerable fortitude of the old ways.
Erik Shirai
Filmmaker, The Birth of Saké
Director/Cinematographer Erik Shirai.
Photo courtesy of Masako Tsumura
|3DISCUSSION GUIDE
The Birth of Saké
2 Letter from the Filmmaker
3 Introduction
4 Potential Partners
4 Key Issues
4 Using This Guide
5 Background Information
5 Yoshida Brewery and Tedorigawa Saké
5 The Saké Brewing Process
6 The Proper Way to Drink Saké
6 Selected People Featured
in The Birth of Saké
8 General Discussion Questions
8 Discussion Prompts
9 Taking Action
10 Resources
11 How to Buy the Film
Writer
Faith Rogow, PhDInsighters Educational Consulting
Guide Producers and Background Research, POV
Eliza LichtVice President, Content Strategy and Engagement, POV
Aubrey GallegosDirector, Community Engagement and Education, POV
Alice QuinlanCoordinator, Community Engagement and Education, POV
Simone LeungCommunity Engagement and Education, POV
Design:
Rafael Jiménez
Copy Editor:
Natalie Danford
Thanks to those who reviewed this guide:
Erik ShiraiDirector, The Birth of Saké
Masako TsumuraProducer, The Birth of Saké
TABLE OF CONTENTS CREDITS
In Japan, saké (sometimes spelled sake) has been popular
for nearly 2,000 years. But this traditional rice wine is more
than a mere libation; the country's finest varieties are con-
sidered works of art. The Birth of Saké takes us on a cine-
matic journey inside the Yoshida Brewery, a 144-year-old
family-owned establishment whose workers range in age
from 20 to 70. Here, a brotherhood of artisans and their
brewmaster spend six months in nearly monastic isolation
as they follow a precise, labor-intensive and almost mystical
process to create a world-renowned masterpiece.
Like the brewery, The Birth of Saké is dedicated to keeping
alive a seemingly dying art. Two years in the making, the film
uses a contemplative style to encourage viewers to think
deeply about the role of craft in the modern workplace and
the tensions between maintaining traditions across genera-
tions and succeeding financially in the face of dwindling mar-
kets and changing tastes.
INTRODUCTION
The Birth of Saké is well suited for use in a variety of set-
tings and is especially recommended for use with:
• Your local PBS station
• Groups that have discussed previous PBS and POV
films relating to Japanese culture or vanishing
arts, including Kokoyakyu: High School Baseball,
Campaign, Cutie and the Boxer and Kings of
Pastry.
• Groups focused on any of the issues listed in the
“Key Issues” section
• High school students, youth groups, clubs and
work study programs
• Faith-based organizations and institutions
• Cultural, art and historical organizations,
institutions and museums
• Civic, fraternal and community groups
• Academic departments and student groups at
colleges, universities and high schools
• Community organizations with a mission to
promote education and learning, such as local
libraries.
The Birth of Saké is an excellent tool for outreach and
will be of special interest to people looking to explore
the following topics:
• apprenticeship
• artisanal beverages
• breweries
• craft beverages
• cultural preservation
• family
• “foodies”
• industrialization/modernization
• Japan
• labor
• saké
• Slow Food and similar food
and beverage movements
• wine
|4DISCUSSION GUIDE
The Birth of Saké
USING THIS GUIDE
This guide is an invitation to dialogue. It is based on a belief in the power of human connection, designed for people who
want to use The Birth of Saké to engage family, friends, classmates, colleagues and communities. This document envi-
sions conversations undertaken in a spirit of openness in which people try to understand one another and expand their
thinking by sharing viewpoints and listening actively.
The discussion prompts are intentionally crafted to help a wide range of audiences think more deeply about the issues
in the film. Rather than attempting to address them all, choose one or two that best meet your needs and interests. And
be sure to leave time to consider taking action. Planning next steps can help people leave the room feeling energized and
optimistic, even in instances when conversations have been difficult.
For more detailed event planning and facilitation tips, visit www.pov.org/engage
POTENTIAL PARTNERS KEY ISSUES
BACKGROUND INFORMATION
|5DISCUSSION GUIDE
The Birth of Saké
Yoshida Brewery and Tedorigawa Saké
Founded in 1870, Yoshida Brewery is located in the Hokuriku
region of Japan and draws on the local environment to cre-
ate its distinct Tedorigawa saké. The brewery’s twenty em-
ployees—who eat, sleep and work together for six months
of the year—are perhaps its most important element. Every
October, these men (no women worked in the brewery dur-
ing filming) leave their homes, friends and families to enter
relative isolation for the brewing season. Brewing saké is a
demanding process that the workers compare to raising a
child. The saké must be tended at all hours. While the shrink-
ing saké industry increasingly depends on machinery,
Yoshida Brewery maintains the traditional brewing tech-
nique, relying on human hands at every step. Saké brewing
is both precise and improvisational—workers must carefully
observe and respond to changes in temperature, humidity
and rice quality.
Within this 144-year-old tradition, Tedorigawa saké stands
side-by-side with the highest rated saké in Japan. Like wine
made from grapes, saké reflects its region of origin. Types of
saké from different regions in Japan complement different
diets. Tedorigawa complements the seafood-rich diet of
Hokuriku. Rather than overtaking the flavor of food, good
saké supports it.
Sources
Chang, Justin. "Tribeca Film Review: ‘The Birth of Sake.” Variety,
Apr. 22, 2015.
http://variety.com/2015/film/festivals/the-birth-of-sake-review-tribeca-
1201477306/
Delicious Ishikawa: Guide to the Food of Ishikawa.
“Yoshida Sake Brewery Co., Ltd.”
http://www.ifa.or.jp/english/products/04_yoshida.html
Goldberg, Elyssa. “’The Birth of Sake,’ the Beautiful New Documentary
About the Endangered Art of Making Sake by Hand.” Bon Appétit,
Apr. 22, 2015.
http://www.bonappetit.com/entertaining-style/pop-
culture/article/birth-of-sake
The Saké Brewing Process
Saké brewing begins with rice milling, which removes the
outer layer of the grain, leaving the rest for washing, steep-
ing and steaming. Once the polished rice soaks up enough
water and has been steamed to a moist, sticky consistency,
it is put into a fermentation tank. Water and koji—a mold
used in the production of many Japanese seasonings—are
methodically mixed in over the course of four days. A cake-
like mash forms and is filtered several times to produce a
clear liquid, which is pasteurized and aged through spring
and summer and is ready to be shipped off to buyers in the
fall.
Over its 2,500-year history, Japanese rice-based liquor has
evolved. In its earliest stages, saké was produced in smaller
batches for consumption by the imperial court and in shrines
and temples. During the Industrial Revolution, developments
in manufacturing processes allowed for the mass production
of saké, leading to its popularity as an offering at shrines, a
gift at festivals and weddings and a celebratory drink among
friends and family. Today, demand for saké in Japan is de-
clining. The number of breweries has dropped from 4,600
in the early 20th century to only about 1,000 now. More
Japanese people are opting for alternative alcoholic bever-
ages, such as beer and wine. However, exports to countries
like the United States have been on the rise.
Sources
Chang, Justin. "Tribeca Film Review: ‘The Birth of Sake.” Variety,
Apr. 22, 2015.
http://variety.com/2015/film/festivals/the-birth-of-sake-review-tribeca-
1201477306/
Japan Sake and Shochu Makers Association.
“A Comprehensive Guide to Japanese Sake.”
http://www.nrib.go.jp/English/sake/pdf/guidesse01.pdf
“Sake Helps Spread Japanese Culture Globally.”
The Japan Times, May 3, 2015.
http://www.japantimes.co.jp/life/2015/05/03/food/sake-helps-spread-
japanese-culture-globally/#.V45HKdIrJix
Takada, Aya. “Japan Looks to Sake to Spur Exports.” Bloomberg,
Jan. 23, 2014.
http://www.bloomberg.com/news/articles/2014-01-23/japans-sake-
export-push
BACKGROUND INFORMATION
|6DISCUSSION GUIDE
The Birth of Saké
The Proper Way to Drink Saké
• Handmade saké with a subtle and distinct flavor, like
Tedorigawa, is best consumed chilled.
• Unless you are drinking alone, don’t pour sake for
yourself. It is social custom to have your friends, new
or old, pour the saké for you. Make sure to return the
favor!
• Research the saké’s region of origin and pair it with an
appropriate food from that same area. For example,
Tedorigawa saké pairs well with seafood, prevalent in
the diet of the brewery’s region.
Source
eSaké. "Serving Etiquette."
http://esake.com/Sake-Food/Etiquette/etiquette.html
Teruyuki “Toji” Yamamoto – Age 68; head brewmaster Yasuyuki “Yachan” Yoshida – Age 28; sixth-generation heir
to the Yoshida Brewery
Ryuichi Yoshida – Brewery president and Yachan’s
father
Hideki Yamamoto – Age 42; the brewmaster's son
Selected People Featured in The Birth of Saké
SELECT PEOPLE
|7DISCUSSION GUIDE
The Birth of Saké
Chi-Chan – Age 68; the brewmaster’s childhood friend Shiyake – Age 19; leaves after two seasons
Ugaki – Has been at the brewery for 14 years; hopes to be
there until he is 70
Yoichi Yamamoto – Age 44
Selected People Featured in The Birth of Saké
DISCUSSION PROMPTS
|8DISCUSSION GUIDE
The Birth of Saké
The Nature of Work
The brewmaster, Toji Yamamoto, talks about striving to cre-
ate a product that will make them all proud. What sorts of
practices in the brewery foster that attitude? Do the work-
places familiar to you foster that sort of pride? If so, how?
The head brewmaster says to Yachan Yoshida, “There’s no
use for nervousness when it comes to saké-making. Seri-
ously. Of course, there will be times when your nerves get
rattled, but what’s important is gaining experience and
strengthening your intuition. This will allow you to make
good saké, without a doubt.” What kind of leadership is the
brewmaster displaying here? What does his statement tell
you about how to train someone to become a master at their
craft?
Toji implies that modern methods result in an inferior prod-
uct: “I think bigger breweries struggle to sell their saké be-
cause they rely on machines to automate everything.” In
your view, what does society gain when industries “auto-
mate everything”? What do we lose?
Toji instructs Yachan “One day when you take over you'll
need to know how to motivate and get everybody to follow
your lead.” What did you learn from the film about leader-
ship and successfully managing a team?
What are the obstacles to recruiting workers into traditional
saké making? Is it a job that would interest you? Why or why
not?
How could the company or community help the brewery’s
workers—especially those who are fathers—maintain rela-
tionships with their families despite being away for six
months each year? What do other workers in industries with
similar circumstances (members of the military, oil rig work-
ers, members of ships’ crews) do when their jobs require
long stretches away from home?
Toji says, “This is a critical time with many younger workers
replacing older ones.” What did you learn from his approach
about the importance of an apprenticeship system in which
a head brewmaster has the opportunity to share—in a
hands-on way—his experience and intuition with protégés?
What would be lost, not only in terms of brewing technique
but also in terms of cultural heritage, if Yamamoto’s gener-
ation died without passing on its knowledge to the next gen-
eration?
Traditional methods for making saké were developed when
the world was more agrarian: “Where I grew up, it was com-
mon for villagers to tend the rice fields in the summer—and
then work at a brewery in the winter. This was our yearly
work cycle.” How might such agrarian models be adapted to
the cycles of a modern, industrialized or digital world?
How do you suppose the workplace dynamic might change
if the team included women along with men?
What lessons might companies in other industries take from
the Yoshida Brewery in terms of preserving artisanal meth-
ods and quality in a modern context?
Immediately after the film, you may want to pose a gen-
eral question (examples below) and give people some
time to themselves to jot down or think about their an-
swers before opening the discussion:
• Did anything in the film surprise you?
• If you could ask anyone in the film a single question,
whom would you ask and what would you ask them?
• Describe a moment or scene in the film that you
found particularly memorable or moving. What was
it about that scene that was especially compelling
for you?
At the end of your discussion, to help people synthesize
what they’ve experienced and move the focus from dia-
logue to action steps, you may want to choose one of
these questions:
• If you could invite one person (or one group) to
view this film, who would it be? What do you hope
their main takeaway would be?
• Complete this sentence: I am inspired by this film (or
discussion) to __________.
GENERAL DISCUSSION QUESTIONS
DISCUSSION PROMPTS
|9DISCUSSION GUIDE
The Birth of Saké
Saké
What did you learn from the film about the art of making
saké?
Toji’s motto is “Harmony brews good saké.” What do you
think that means?
Toji explains, “Saké-making is a living thing. If you compare
it to human beings, it would be like raising a child. You have
to nurture it properly, and once it matures into a fine adult,
it’s called saké.” Do you think it’s possible to transfer this
type of “relationship” between brewmaster and beverage to
a mechanized, factory environment?
Yachan says that saké should be cherished as a vital part of
Japan’s history and culture. In your view, how far can or
should a producer stray from traditional techniques when
making something so central to a culture? How would you
balance the need to accommodate to changing tastes and
times with the desire to retain tradition?
How is the film’s cinematography, including choices about
shot selection, pacing and the like, evocative of the brewing
process?
Additional media literacy questions are available at:
www.pbs.org/pov/educators/media-literacy.php
Taking Action
• Create a video or written profile of someone in your community who makes something
by hand and takes pride in their craft.
• Host an event or festival celebrating local family-run businesses, craftspeople and
artisans.
• Convene a gathering with local family-run artisan businesses and community members
to discuss how to support and celebrate their work.
• Seek out and support local, family-run and artisanal businesses and craftspeople in
your area.
• Research the organization Slow Food and similar organizations and movements and
learn how you can get involved.
• Host a screening as a recruiting or training tool for apprenticeships.
• Organize a saké tasting party. Show clips from the film as a way to educate people
about what they are drinking and what goes in to making it.
SAKÉ
JAPAN SAKE AND SHOCHU MAKERS ASSOCIATION
http://www.japansake.or.jp/sake/english/index.html
This trade association’s website gives a brief introduction
to saké, outlining the traditions, history, brewing process
and types of saké. It also provides tasting tips.
JAPAN SAKE AND SHOCHU MAKERS ASSOCIATION:
“A COMPREHENSIVE GUIDE TO JAPANESE SAKE”
http://www.nrib.go.jp/English/sake/pdf/guidesse01.pdf
This guide offers a comprehensive guide to saké, with ten
chapters dedicated to the different aspects of saké
making and saké drinking. Topics range from the history
of saké to the methods for serving saké.
SAKE GURU: “HISTORY OF SAKE”
http://sakeguru.com/all-about-sake/history-of-sake/
This page provides an overview of the history of saké,
beginning with its introduction to Japan in 300 B.C.E. and
ending with the role of saké in Japan and across the world
today.
URBAN SAKE
http://www.urbansake.com/
Urban Sake provides resources for the beginning saké
aficionado, such as a section for novices getting familiar
with saké, a searchable events calendar, a saké directory
and an online community.
RESOURCES
|10DISCUSSION GUIDE
The Birth of Saké
Original Online Content on POV To enhance the broadcast, POV has produced an interactive website to enable viewers to explore the film in greater
depth. The website for The Birth of Saké—www.pbs.org/pov/thebirthofsake—offers a streaming video trailer for the
film; an interview with filmmaker; a list of related websites, articles and books; a downloadable discussion guide; a
lesson plan with streaming clips; and special features.
FILM-RELATED WEB SITES
THE BIRTH OF SAKÉ
www.birthofsake.com/
The film’s website provides information on the film and
filmmakers, including links to news and interviews.
YOSHIDA BREWERY
www.facebook.com/tedorigawa1870English
This is the English-language Facebook page of the brew-
ery featured in the film. Also see
www.timelesswines.com/wineries/yoshida-brewing-com-
pany/. This wine-selling site provides a brief history and
overview of the Yoshida Brewery.
HOW TO BUY THE FILM
To purchase The Birth of Saké for home use, visit http://www.birthofsake.com/.
To purchase the film for institutional use, contact Andrew Herwitz or Lucas Verga
at the Film Sales Company: [email protected],
The See it On PBS logo is a trademark of the Public Broadcasting Service and is used with permission. All rights reserved.
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Front cover: Yamamoto Toji and Chi-chan tendingto cooked saké rice. Photo courtesy of Yoshida Yasuyuki