when it comes in contact with the cap. If these types of sake, which were clear or white at first, turn yellow or brown, it is a sign that the flavor has deteriorated. The exception is aged koshu, which is amber in color from the time of shipment because it has been aged for several years to optimize its flavor. Ceremonial use Sake is often consumed as part of Shinto purification rituals. Sake served to gods as offerings before drinking are called or . In a ceremony called kagami biraki, wooden sake casks are opened with mallets during Shinto festivals, weddings, store openings, sports and election victories, and other celebrations. This sake, called ('celebration sake'), is served freely to all to spread good fortune. At the New Year, many Japanese people drink a special sake called toso. is a sort of made by soaking , a kampo (traditional Japanese medicine), overnight in sake. Even children sip a portion. In some regions, the first sips of are taken in order of age, from the youngest to the eldest. On Children's Day, May 5, there is a custom of drinking (菖蒲酒), which is made by cutting iris roots and leaves into thin slices and soaking them in sake, a tradition inherited from . It is believed that iris has the power to ward off evil spirits and has medicinal properties. Events October 1 is the official "Sake Day" (, ) of Japan. It is also called "World Sake Day". It was designated by the Japan Sake and Shochu Makers Association in 1978. See also Amylolytic process Awamori, a distilled rice liquor produced in Okinawa The Birth of Saké Cheongju, a Korean equivalent Chuak, a Tripuri rice beer Glossary of sake terms Habushu, awamori liquor containing a snake Handia-an Indian equivalent. Kohama style, a method of sake brewing Mijiu, a Chinese equivalent Mirin, an essential condiment used in Japanese cuisine, which has been drunk as a sweet sake Toso, spiced medicinal sake References Citations General sources Bamforth CW. (2005). "Sake." Food, Fermentation and Micro-organisms. Blackwell Science: Oxford, UK: 143–153. Kobayashi T, Abe K, Asai K, Gomi K, Uvvadi PR, Kato M, Kitamoto K, Takeuchi M, Machida M. (2007). "Genomics of Aspergillus oryzae. Biosci Biotechnol. Biochem. 71(3):646–670. Suzuki K, Asano S, Iijima K, Kitamoto K. (2008). "Sake and Beer Spoilage Lactic Acid Bacteria – A review." The Inst of Brew & Distilling; 114(3):209–223. Uno