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By Kosuke Kuji The damage became apparent as the morning dawned on January 2. A tsunami hit Suzu city, Noto Peninsula. The morning market in Wajima, a...
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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...
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The most traditional and prestigious sake contest held today is “The Annual Japan Sake Awards,” organized by the National Tax Agency. The first sake c...
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Sake bottles normally display two labels. The large front label often displays the “sake brand” in the center of the bottle, while the right or left ...
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By Ryuji Takahashi Three sake breweries were invited to organize the 2023 year-end sales event at Kanemasu Brewery (Shibata city, Niigata prefecture...
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Japanese sake is brewed from fermentation-mash prepared by adding yeast, steamed rice, koji, and water to the pure yeast starter cultivated in large v...
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By Kosuke Kuji In this series that introduces seasonal sake, this report features “cloudy sake” released in the spring. The beautiful spring season of...
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Please enjoy sake with an appropriate amount of food over time, rather than chugging down sake at once. The appropriate amount of sake that prevents s...
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By Ryuji Takahashi I continue to push myself despite feeling exhausted during the month of December, a busy and hectic month with no chance to rest un...
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Sake production process Sake production cleverly uses the microbial functions of koji mold, yeast, etc. in various tasks. The sake production method ...
