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“Kanzukuri” is a sake production method used during the coldest time of the year. However, until the early Edo Period (1603 - 1868), sake was produce...
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By Kosuke Kuji How can I distribute the ultimate, fresh, unpasteurized sake worldwide? I thought about the answer to this question for the past 10 ye...
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Cautionary Notes for Tasting Sake To taste sake, first visually inspect the color tone and appearance of the sake. *Color tone Apart from ni...
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By Ryuji Takahashi Many sake tasting events are held throughout Japan during the fall season. Sake breweries hustle to attend numerous sake tasting ev...
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The fundamental meaning of Ginjo is “sake brewed under close examination and scrutiny,” generally understood to be sake raised to the level of art fro...
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By Kosuke Kuji “Super Frozen” technology is an innovative technology used to preserve the fresh flavor of Japanese sake. Over 30 sake breweries curren...
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Cautionary Notes for Tasting Sake The best environment to taste sake is at room temperature – not too hot, not too cold, approximately 68 degrees ...
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By Ryuji Takahashi National Sake Day is October 1. Since the brewing year used to start in October, the Japan Sake and Shochu Makers Association des...
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Originally, Japanese sake varies greatly in regional characteristics, along with sake quality. Although Japan is a small island nation, the land stret...
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By Kosuke Kuji Sake is currently stored in two ways: At “room temperature” or “refrigerated.” As most of you know, sake stored at room temperatur...
