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: lucas.verga@filmsalescorp.com,

andrew.herwitz@filmsalescorp.com.

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Front cover: Yamamoto Toji and Chi-chan tendingto cooked saké rice. Photo courtesy of Yoshida Yasuyuki