Why...the taste of sake?

Vinegar was introduced into Japan from China in the fourth century a.d., but only around 1600 did the Japanese begin mixing vinegar with soy, sesame oil, and seasoning to make their now-characteristic sunomono (vinegar thing) dressing. courtesy of hattori archives, tokyo. [...]we never learn Why the taste of sake from either book. Since they were as likely to die of poison as in battle, these men wanted to see what they were eating, with no strong sauces to mask dangerous flavors. Can we tell why Chinese food customs were rejected, or whether Japan will forsake Western steak and ice cream and return to culinary restraint?