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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 ...
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By Kosuke Kuji This series introduces the sake representative of each season. This report introduces the winter “draft sake.” Hot sake is delicious du...
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Please avoid exposure to ultraviolet light when storing sake - very harmful to the quality of sake - or direct sunlight. The quality of sake will degr...
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By Ryuji Takahashi The 2023 Beaujolais Nouveau was released on November 16. I am sure many of our readers are familiar with this wine, so to explain s...
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Sake tasting typically starts by evaluating the color. Most sake products sold today are colorless. Sake brewed today is pressed, decanted, and then f...
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By Kosuke Kuji This report introduces representative seasonal sake. In this issue, we introduce “Autumn released draft sake” enjoyed in the fall seaso...
