By Yuji MatsumotoSake is a beverage of preference. However, “delicious” sake all have common universal traits. The flavors can be characterized as follows: • Sweetness• Acidity• Saltiness• Bitterness• Umami In terms of food preparation, the common factor that creates a “delicious” taste for consumer...

By Kosuke KujiThe previous issue covered how the Yuki Sake Brewery Co., Ltd. in Ibaragi prefecture burnt down. The greatest concern for any sake brewe...

Sake brewing technology advanced significantly in the “Manyo Period (629-759)” from the Asuka Period (592~710) into the Nara Period (710-784). The phrase “Purified Sake” was written on a mokkan (narrow, long, thin pieces of wood strung together to write on in ancient times) that emerged from the Nar...

By Ryuji TakahashiSaitama prefecture is a leading producer of the highest shipment volumes of sake, a fact not widely known. This report introduces a small-scale sake producer “Fujisaki Sobei Shoten” in Nagatoro-machi, in the Chichibu region of Saitama prefecture, Japan. This long-established sake b...

By Yuji MatsumotoI’m often asked by Americans, “I often use wine for cooking, but can I also use Japanese sake?” Japanese sake contains many umami flavors not found in wine, so it’s great that they can be used in anything. Eliminating odorsOf course, sake is not only effective in eliminating odors f...

By Kosuke KujiMany sake breweries produce sake in highly-valued cultural properties like old buildings and warehouses under constant operational risk. Yuki Sake Brewery Co., Ltd. (Ibaraki prefecture), producer of “Musubiyui,” burned down on May 11, 2022. Fire ignited from the boiler room burned down...

Sake Production Techniques Imported from Mainland China Blacksmiths, armorers, weavers, tailors, etc., first came from Mainland China to Japan between approx. 4th ~ 5th century. In addition, highly skilled instructors came to Japan later in the 5th century. In “Kojiki” (Records of Ancient Matters), ...

By Ryuji TakahashiThis report is a continuation of the previous report on my trip to Niigata prefecture. Ten minutes driving distance from Nagaoka Station, the main destination of this trip, I headed to a long-established yakiniku (Japanese-style Korean BBQ) restaurant, “Sutamina-En.” This yakiniku ...

By Yuji MatsumotoThere is no doubt sushi is the driving force behind the expansion of Japanese food, expanding the way for other Japanese foods to follow. Currently, the old legend of “opening a sushi restaurant will automatically result in success” is long over, and no longer the trend. The slowing...

By Kosuke KujiBefore the novel coronavirus pandemic, sake competitions were actively held worldwide, such as the International Wine Challenge (IWC) in England, Kura Master in France, and Joy of Sake in America, etc. Due to the sweeping novel coronavirus pandemic however, these competitions were canc...