What is "one go" of sake? A brewery thoroughly explains the history of the unit and why it became 180ml

Have you ever ordered "a go of sake" at an izakaya?

Or perhaps you've been asked on a health check-up questionnaire "How many go of alcohol do you drink per week?" and realized for the first time the actual amount of a go.

The unit "ichi-go (one go)" is indispensable when talking about sake, but many people might find themselves at a loss if asked "Exactly how many milliliters is one go?" or "Why is sake still counted in 'go'?"

In this article, from the perspective of a brewery like ours, which engages in ancient Japanese fermented alcohol culture under a brewing license for "other brewed alcoholic beverages," we will thoroughly explain the unit "go," which is synonymous with sake. We will cover its historical background, definition, and the reasons for the transition to milliliter notation, referencing public documents from the National Tax Agency and other sources.

How many milliliters is "one go" in Japanese sake?

To put it simply, one go is approximately 180 milliliters (180ml). It is one of the volume units in "shakkanhō," an ancient Japanese system of measurement, and it continues to be used today in the alcoholic beverage industry, especially in the world of sake.

The volume unit system in shakkanhō is structured in an orderly decimal system as follows:

The system increases by a factor of 10, showing that even today's "isshobin" (1.8L) and "yongōbin" (720ml = 180ml × 4) bottles are designed based on this unit system.

Japanese sake vessels, such as ochoko, tokkuri (sake flask), and masu (wooden box used for drinking sake), are all based on the "go" system.

Historical Background of the "Go" Unit

Origin in the Taihō Code 1300 years ago

The origin of volume units like "go" and "shō" dates back to the Nara period.

In the Taihō Code, enacted in 701 AD (Taihō Gannen), a system of weights and measures centered on "shō" and "to" was established at the national level.

This system originated in mainland China and can be considered a shared heritage of ancient East Asian civilization.

However, the capacity of "shō" at that time was completely different from its modern equivalent, and the size of the shō continued to fluctuate throughout different periods.

For rulers, the variation in the amount used as a standard for collecting land tax across regions and eras was a major problem.

Taiko Kenchi and National Unification by Kyōmasu

The size of the masu (measuring box) was unified nationwide during the Taiko Kenchi (land survey) conducted by Toyotomi Hideyoshi in the Azuchi-Momoyama period.

To ensure fair collection of land tax, Hideyoshi adopted the "Kyōmasu" (Kyoto measure) as the national standard.

Subsequently, the Edo Shogunate established the even larger "Shin Kyōmasu" (New Kyoto measure, also known as Edo masu) and set its capacity at approximately 1,804 cm³ (= 1,804 ml).

One-tenth of this one shō is one go, which is approximately 180 ml. This masu, established during the Edo period, continued to be used as a measuring device for one shō for over 300 years until the abolition of the shakkanhō in 1959, which will be discussed later.

Strictly managing units of capacity was a top priority for the shogunate at the time, as it directly impacted land tax collection.

That's why thorough national unification was pursued.

The culture of sake and the unit "go" are inextricably linked to this history of politics and economy.

Scientific Redefinition by the Meiji Weights and Measures Law

In the Meiji era, Japan, as a modern nation, needed to adapt to international systems of weights and measures.

The Weights and Measures Law was enacted in 1891 (Meiji 24), allowing for the concurrent use of the metric system and the shakkanhō.

At this time, each unit of the shakkanhō was rigorously redefined based on the metric system's standard, and the capacity of "go," which had been somewhat ambiguous, was legally fixed at precisely approximately 180.39 ml.

Reference: National Diet Library Reference Collaborative Database "When did the unit of length in Japan switch from the shakkanhō to the metric system?"

Why has "ml" notation become mainstream today?

While "go" is still used as a cultural unit for sake, all volume indications on product labels and under liquor tax law are given in "ml" or "L."

Why is this?

1959: Full implementation of the metric system

The turning point was 1959 (Showa 34). With the enactment of the Measurement Law in 1951 (Showa 26), the previous Weights and Measures Law was completely revised, and the metric system was fully implemented from January 1, 1959. This legally prohibited the use of the shakkanhō for transactions and certifications.

According to the National Diet Library Reference Collaborative Database, the use of measurement systems other than the metric system for general commercial transactions was prohibited at the end of fiscal year 1958, and for land and buildings, the use of shakkanhō, etc., was extended until the end of March 1966.

In other words, the direct reason for the switch from "ichi-go" and "isshō" to "180ml" and "1.8L" on alcohol labels was the full implementation of this Measurement Law.

Why did it take 74 years for the metric system unification to be completed?

Japan joined the Metric Convention in 1885 (Meiji 18). It took a remarkable approximately 74 years for full implementation.

The reason for this long period was that the shakkanhō was deeply rooted in the daily lives, business practices, and craftsmanship of the Japanese people.

Before and during the war, a "shakkanhō preservation movement" was actively waged, and there was no small opposition to the metric system.

However, due to the expansion of international trade and the development of science and technology, the unification to the metric system, a global standard, was an unavoidable trend.

Furthermore, in 1993 (Heisei 5), the new Measurement Law was enacted, officially adopting the International System of Units (SI units).

How "go" is used today

More than 60 years after the complete transition to the metric system, "go" continues to live on in the context of sake. This is because "go" has become a cultural symbol that transcends a mere unit of quantity within traditional sake vessels and drinking culture.

• Ochoko: Generally one to two shaku (approx. 18-36ml)
• Tokkuri: Commonly one or two go sizes
• Sei-ichi-go Tokkuri: A tokkuri designed to precisely measure 180ml
• Isshobin: 1.8L, a traditional sake container
• Yongōbin: 720ml, the modern standard size

There are various theories as to why the four-go bottle became the modern standard, including "brewers wouldn't make a profit if a five-go bottle was half the price of an isshōbin" and "it was made to be closer in size to overseas wine bottles (750ml)." In any case, modern sake bottle standards still follow the "go" system, and we encounter this tradition daily.

One go, moderate drinking, and the meaning of "one go" from a health perspective

From a health perspective, "one go" is also a meaningful unit.

For typical sake with an alcohol content of around 15%, one go (180ml) contains approximately 22g of pure alcohol.

The Ministry of Health, Labour and Welfare's "Health Japan 21" indicates that drinking 40g or more of pure alcohol per day for men and 20g or more for women increases the risk of lifestyle diseases.

One go of sake serves as a clear benchmark for considering a moderate and appropriate amount of alcohol consumption.

Reference: Ministry of Health, Labour and Welfare "Health Japan 21 (Alcohol)"

Tax Law Classification: "Sake" and "Other Brewed Alcoholic Beverages"

Finally, let's touch upon the classification under the Liquor Tax Law.

Under Article 3 of the Liquor Tax Law, as stipulated by the National Tax Agency, alcoholic beverages are broadly categorized into four types: "sparkling alcoholic beverages," "brewed alcoholic beverages," "distilled alcoholic beverages," and "mixed alcoholic beverages," which are further subdivided into 17 items.

Among these, brewed alcoholic beverages include three items: "sake (refined sake)," "fruit wine," and "other brewed alcoholic beverages."

• Sake (Seishu): Fermented and filtered product made from rice, rice koji, and water (alcohol content less than 22%)
• Other brewed alcoholic beverages: Alcoholic beverages fermented from grains, sugars, and other ingredients that do not fall under sake or fruit wine (alcohol content less than 20%, extract content 2% or more)

Legally, only products from breweries with a license to produce sake (seishu) can be labeled "sake" or "seishu."

Our brewery operates under a license for "other brewed alcoholic beverages," and therefore, our products cannot be sold as seishu or sake.

Nevertheless, the brewing culture that uses rice as a raw material, and the wisdom embedded in the unit "go," are a common heritage equally shared by seishu and other brewed alcoholic beverages.

We respect this ancient Japanese fermentation culture and continue to brew beverages that offer new value to today's dining tables.

Reference: National Tax Agency "Classification and Definition of Alcoholic Beverages under the Liquor Tax Law"

Summary of 1300 years of history in one "go"

The sake unit "one go = approximately 180ml" encapsulates over 1300 years of history, dating back to the Taihō Code in 701, and over 400 years since the standardization of the Kyōmasu, along with the wisdom of Japanese daily life.

Although official measurements were standardized to milliliters after the abolition of the shakkanhō in 1959, "go" continues to live on as a cultural unit.

Next time you order a go of sake, we hope you'll take a moment to reflect on the long history behind it and the efforts of the artisans and brewers who have sustained this unit.

References

• National Tax Agency "Q1 Please tell me the definition of alcoholic beverages."

• Tokyo Regional Taxation Bureau "Regarding Japanese Sake (Seishu)"