Souboushu (sake brewed in large temples) saved temples from financial difficulties, and was gradually consumed among the ruling class. The production of souboushu started during the Heian Period (794-1185), when temples with shoen (manors with land managed by the temple) started producing sake from ...

By Ryuji TakahashiRecently, the Japanese sake contest “Kura Master” held annually in France for French competitors announced the 2021 winners of the “5th Kura Master.” The sake contest held annually in France since 2017 is judged by judges based in Europe consisting of members holding the prestigiou...

サンディエゴにも地酒があること皆さんご存じでしたか？今回はサンディエゴで唯一お酒を醸造しているSetting Sun Sake さんに取材に行ってきました！Setting Sun Sake さんはなるべくローカルなものを使ってお酒を造られていて、お米も水もカリフォルニアの物を使っています。カリフォルニアで作るお酒だからこそだせる、日本で作る日本酒とは違った味がSetting Sun Sake のお酒にはあります。ブリュワリーで飲むビールって美味しいですよね？それと同じでブリュワリーで作られたお酒もとても美味しいんです！今回は６種類のお酒をテイスティングさせて頂きました。私のお気に入りは純米生吟...

By Yuji MatsumotoMany people have never tried Japanese sake, and even if they have, the most they’ve tried is hot sake. Hardly any will remember the brand name., say “This is a great, try it” and offer a sample with a smile. And once a customer appears interested, take the opportunity to simply expl...

By Kosuke Kuji"Due to the impact from the coronavirus, the production volume for Japanese sake had to be reduced." However, the sake ingredient – sake rice – was contracted before the coronavirus pandemic and cannot be diverted elsewhere. Sake breweries cannot back out on their contract farmers. The...

By Kosuke KujiThe novel coronavirus destroyed Japan’s economy from the bottom up.In Japan, where the lockdown cannot be enforced, citizens voluntarily stay at home to comply with the “self-restraint request” made by the government to the public to overcome the pandemic. However, the fourth wave hit ...

The power of koji mold essential to producing sake Koji (rice malt) consists of two types – “bara-koji,” prepared by growing mold onto grains such as rice (a kind of malt made of heated grains, such as rice); and “mochi-koji,” prepared by growing mold onto flour kneaded with water (a kind of malt fe...

By Ryuji TakahashiA state of emergency was declared in Tokyo from July 12 to August 22, the fourth declared in Tokyo stopped the provision of alcohol and drove restaurants and liquor stores into yet another difficult situation. Izakaya restaurants of major restaurant chains closed one after another,...

By Yuji MatsumotoIn these modern days, we’re feeling less seasonality – but Japanese food has always focused on enjoying the four seasons. Indeed, veg...

By Kosuke KujiDue to the ongoing coronavirus pandemic since last year, the long-established weekly “Sake Tasting Event” for sake producers to interact with consumers was cancelled. At this event, brewery owners and Master Sake Brewers introduce their sake brands to consumers, sample them together wi...