Junmai sake is prepared by squeezing mash fermented using rice and rice malt, then adding water to adjust the alcohol-level, adding no additives. Need...

Due to the implementation of the Liquor Tax Law revised in April 1, 1992, the long-standing Japanese sake “Classification System” was abolished. The S...

Non-glutinous Japonica rice is used to brew sake, also consumed as a staple. Many rice varieties are grown in Japan, all suitable to brew sake. Rice m...

Junmai sake is sake produced from fermentation-mash - prepared from rice, malted rice and water – fermented, then squeezed. No other ingredient is use...

By Yuji MatsumotoWhen I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. ...

By Kosuke KujiA new way to promote Japanese sake fusing a 2-dimensional live-stream with a 3-dimensional in-person event requires us real-world sake b...

Sake Nation “A new way to promote Japanese sake combines a live-stream (two-dimensional) event with an in-person tasting (three-dimensional) event: Part I”By Kosuke KujiThe production volume of Japanese sake has been dropping continuously in Japan to date since 1975. To the contrary, production volu...

By Ryuji TakahashiKanemasu Brewery (Shibata city, Niigata prefecture), producer of Junmai Daiginjo “Hatsuhana” and “Kinmasu,” celebrated 200 years sin...

By Yuji MatsumotoHappy New Year! We look forward to working with you again this year.No matter how good a product is, the message needs to be communicated for customers to try the product.let’s consider when the appropriate timing is and how to communicate the appeal of Japanese sake in a way that l...

By Yuji MatsumotoWhat is good sake?Certainly one standard is the price, but we need to think if we can find a sake that has the value to satisfy ones taste. It is important to find a "sake that suits me" instead of a good sake. There would be a tendency for one that likes fully body red wines to pre...