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Omiki(お神酒) is an offering ofsake or otheralcoholic drinks offered togods in JapaneseShinto.[1][2][3]
Sake is often consumed as part of Shinto purification rituals.[4] People drinkomiki with gods to communicate with them and to solicit rich harvests the following year.
The wordomiki is spelled using the three characters(お神酒). The firsto (お) is an honorific prefix. The second character(神) refers tokami, a kind of spirit or deity in Japanese spirituality. This is normally read askami, but in certain compounds it is read asmi, as we also see in the derivation of the wordmiko (巫女, "shrine maiden"). The third character(酒) is read assake when used alone, but in certain compounds of ancient derivation it is read aski. The compoundomiki is very old and dates back toOld Japanese.[5][full citation needed][6][full citation needed][7][full citation needed] There is a wordkushi (くし) in theKojiki of 712, spelled using this same kanji酒, connected to the wordkushi (奇し, "mystical") in reference to the effects of sake.[7]
Sake is an essential part ofShinsen, and is offered to the gods during rituals.[8] The meaning of this ceremony is to receive the sake that has been offered to the gods and in which the spirit resides, and to eat and drink the same food as the gods as well as other food offerings.[9] Some shrines also serve sake afterninenmairi.
Some breweries produce sake specifically to be put onkamidanas.
There are many different types of sake, such as White Sake (白酒,Shiroki), black sake (黒酒,Kuroki), clear sake (清酒,Sumizake), and cloudy sake (濁酒,Nigorizake), and many different brewing methods. The "ki (酒)" of White Sake (白酒,Shiroki) and black sake (黒酒,Kuroki) is the ancient name of sake, and is also written as "White Sake (白貴,Shiroki)" and "Black Sake (黒貴,Kuroki)". Black sake is also calledKuromiki (黒御酒).[10][1]
The origin of amazake dates back to theKofun period, and there is a description in "Nihon Shoki" about Amazake, which is said to be the origin of amazake.[11]
According to theEngishiki, white sake is brewed from rice grown in Kanda and strained as it is, while black sake is made by adding burned ashes ofClerodendrum trichotomum roots to white sake and coloring it black.[12][full citation needed]
Today, a combination of clear sake and cloudy sake (Nigori) is often used as a substitute for white and black sake. In the past, sacred sake was home-brewed byShinto shrines orUjigamis.[citation needed] Nowadays, however, due to restrictions in the Liquor Tax Law,Ise Grand Shrines are required to obtain a license to brewSakes and aNigori from the tax office.Ise Grand Shrine, which has a license to brewsake and a permit from the tax office to brewdoburoku.[citation needed]
In Japan, it has been customary since ancient times to make doburoku and offer it to the gods topray for a good harvest in the coming year, and even today, more than 40 shrines holdDoburoku Matsuri, etc.[13] As a rule, it is forbidden to take doburoku out of the premises of aShinto shrine.[13]
InKumamoto Prefecture, theKatō Shrine next toKumamoto Castle inKumamoto City uses the local tradition ofAkumochizake as its sacred wine.[14][verification needed]
AtDazaifu Tenmangū inFukuoka,Dazaifu City,Umeshu Plum Wine (produced byNikka Whisky Distilling's Moji factory) is used as a sacred wine in honor of the legend of Tobi Ume.[15][full citation needed]
In areas whereGrape cultivation is popular,Wine is dedicated as a sacred wine at theIchinomiya Asama Shrine inYamanashi Prefecture,Fuefuki City, andOsaka Prefecture,[16] andRed wine is served as a sacred wine on the third day of the New Year at theKonda Hachimangu [ja] inHabikino City, at the shrine it is calledHinomaru Miki (日の丸神酒) because the red wine pooled on a white plate appears similar to the Japanese flag.[17]
There is a theory that the custom of offering white sake atHina Matsuri was created in theEdo period (1603-1867).[citation needed]
Since the sake is usually offered to the altar in pairs, it is used as a metaphor for the happiness of married couples, and is also used inrakugo storytelling. The ornaments made ofsplit bamboo and are inserted into the sake tokuri are called mikiguchi.[18]
InOkinawa Prefecture, which is part of the formerRyukyu Kingdom, and theAmami region of Kagoshima Prefecture, a unique rice-based beverage called "Miki" has been handed down and is also sold commercially as asoft drink. It is made by adding sugar to crushed rice and fermenting it naturally.[19]
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