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By Ryuji Takahashi I’ve authored several articles on collaborative projects that served sake with Italian cuisine in an Italian restaurant. The theme ...
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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 Kosuke Kuji The Noto Peninsula Earthquake occurred in the “Noto Peninsula,” home to one of the three most renowned Toji (Master sake brewers) repre...
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The history of sake is said to have started when rice farming became widespread during the Yayoi period (400 BC~300 AD) and produced rice. Earthenware...
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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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The most important part of brewing sake is the brewing methods used – first koji, second yeast, and three-step method. 1：Process the ingredients: Pol...
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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...
