During the Meiji era in Japan, the production and consumption of doburoku, a traditional form of home-brewed sake, was banned. This prohibition was primarily driven by economic reasons and the government's desire to maintain control over the sake industry.
One of the main factors contributing to the ban on doburoku was its association with home brewing. Doburoku was typically made by individual households or small communities, using locally grown rice and natural fermentation methods. This decentralized production meant that the government had little control over the quality and quantity of the sake being produced. In contrast, commercially produced sake was subject to strict regulations and taxation, providing a vital source of revenue for the Meiji-era government.
Taxation was a significant aspect of the ban on doburoku. Sake production was heavily taxed, and it was one of the primary sources of revenue for the government. The taxation system was designed to ensure that the government received a share of the profits made from selling sake. However, doburoku, being produced at home, bypassed this taxation process entirely. This posed a significant threat to the government's revenue stream, leading them to crack down on its production.
Moreover, the ban on doburoku was also influenced by the government's efforts to modernize and industrialize Japan. The Meiji era was a time of rapid modernization, and the government sought to centralize and regulate various industries, including sake production. By banning doburoku, the government aimed to consolidate control over the sake industry and promote the commercial production of sake in large-scale breweries, which could be more easily regulated and taxed.
From a personal perspective as a sommelier and brewer, I can understand the government's motivations behind the ban. Establishing control over the sake industry and ensuring a steady revenue stream were essential for the government's modernization efforts. However, as someone with a deep appreciation for traditional brewing methods and the diversity of flavors and techniques found in doburoku, it is disheartening to think about the loss of this unique aspect of Japanese culture.
The ban on doburoku during the Meiji era was primarily driven by economic considerations and the government's desire to maintain control over the sake industry. The decentralized nature of doburoku production and its lack of taxation posed a significant threat to the government's revenue stream. Additionally, the ban was also influenced by the government's broader efforts to modernize and regulate various industries. While the ban served its purpose from an economic and regulatory standpoint, it also resulted in the loss of a traditional brewing practice and the diverse flavors it offered.