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Sake is unfortunately perishable, and quick to spoil. The reason why sake is high in alcohol concentration compared to other alcoholic beverages world...
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By Kosuke Kuji In Japan, young consumers drinking less alcohol and sake is seen as a problem. One explanation, however, is that younger generations...
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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...
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By Ryuji Takahashi With spring fast approaching at the end of March, an event titled “The Daikanyama Shop Association” featured many shops selling nic...
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A sake brewing plant equipped to produce sake year-round is called “all-season sake brewing,” or “all season sake brewery.” Also, the production of sa...
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By Kosuke Kuji Every sake brewery prepares sake mash in January, the best season to brew sake. Unfortunately, sake breweries destroyed by a shindo (se...
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By Ryuji Takahashi Shinbashi is a renowned business district where many shops line the streets, reminiscent of the Showa era (1926-1989). One venue fa...
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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...
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The ingredients used to brew sake are ‘rice’ and ‘water.’ The production region of sake rice is said to be Southeast Asia. Japan grows mainly Japonic...
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By Ryuji Takahashi I visited Shibamata Taishakuten Nichiren-shu Buddhist Temple early in the New Year. It’s been thirty years since I moved to Tokyo...
