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By Kosuke KujiThe previous report described the joy of resuming business trips since the end of the coronavirus pandemic. This issue reports on the sa...
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When the Sino-Japanese War broke out in 1937, food shortages started and sake rice was restricted, which reduced the volume of sake produced year-by-y...
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By Ryuji TakahashiJust when humidity was first detected in the air in Tokyo, Italian restaurant “Karibe-tei” in Shimokitazawa district (introduced in ...
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Junmai sake is sake produced from fermentation-mash - prepared from rice, malted rice and water – fermented, then squeezed. No other ingredient is use...
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By Kosuke KujiAs lives get back to normal following the coronavirus pandemic, Japan finally fell into step with the rest of the world and removed rest...
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In the late 18th century, the percentage of brewing water in Nada sake was approximately sixty-six percent, slightly more than the sixty percent used ...
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By Ryuji TakahashiKanemasu Brewery (Shibata city, Niigata prefecture), producer of “Hatsuhana” and “Kinmasu,” partnered with the Tokyo-based wine impo...
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Nigori sake refers to white, cloudy sake. Fermentation-mash is squeezed in a loosely woven cloth to leave white and cloudy lees. Cloudy sake flavor is...
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By Kosuke KujiThe past three years since the coronavirus outbreak witnessed the relentless scapegoating of “alcohol consumption” in Japan.The first st...
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Rice milling with water wheels At a time when rice in the sake production regions of Itami and Ikeda was polished by stomping, rice milling using wate...
