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“Nama-zake” (sake not sterilized by heat) refers to sake not pasteurized once from pressing the fermentation mash to shipment, also referred to as “...
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Expanding your business across borders is key to unlocking new opportunities in today’s interconnected world. But true localization isn’t just abou...
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By Kosuke Kuji The largest wildfire in Japan in over 50 years that scorched over 7,166 acres afflicted Ofunato city, Iwate prefecture, on February ...
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-From Kuchikamizake (mouth-chewed sake) to soboshu (sake brewed by monks) - Approximately 100 years later, Procedures of the Engi Era described a ...
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By Ryuji Takahashi I usually visit the Shibamata Taishakuten Temple in Katsushika ward to pay my first visit of the New Year. The temple is busy on...
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According to the “Standards for Manufacturing Methods and Quality Indication for Sake” by the National Tax Agency, Honjozo is stipulated as Japanese ...
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By Kosuke Kuji A massive wildfire occurred in Ofunato City, Iwate Prefecture at the end of February 2025. Massive wildfires also occurred recently ...
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-From Kuchikamizake (mouth-chewed sake) to soboshu (sake brewed by monks) - It’s not exactly known when sake was first brewed from rice in Japan. ...
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By Ryuji Takahashi As cherry blossoms started to bloom in Tokyo, I invited wine sommelier Miho Nagato to a spring wine tasting event I organized a...
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Alcohol in Japanese sake (ethyl alcohol) is produced by the function of microorganisms called yeast. Yeast starter is yeast cultivated purely in la...
