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As you know Japanese Sake is a fermented alcohol beverage originated in Japanese culture. To ferment the rice, which is a main ingredient of Japanese Sake, firstly, it need to […]
Satsuma Shuzo Co., Ltd. (Representative: Aiichiro Honbo, HQ: Makurazaki City, Kagoshima) pre-launches Ayahibiki (彩響) in the metropolitan areas, exclusively. Ayahibiki is an innovative Honkaku Shochu with an unprecedented […]
Home to cloudy wine, Sasaichi Shuzo launched a new flavour of peach, only available in summer. Sasaichi Sake Brewery Co., Ltd. is a long-lasting brewery with more than […]
Today’s pick-up is Yamaoroshi. Have you seen Kimoto or Kimoto-zukuri mentioned on the labels of Sake bottles? Simply speaking, Kimoto is a traditional production method which utilizes the […]
Have you tasted Genshu (原酒) meaning base / origin of Sake? Genshu is freshly made by filtering Moromi, fermented composition of rice, water and koji. For Genshu, the […]
If you are familiar with the basic steps of Sake production, you are probably already aware of the fact that Kobo is an essential item in Sake making. Kobo […]
Have you seen Sake in red colour? For the first time you see it, you must be curious how it appears red. You might have found it on social […]
One of the determinants of the quality of Sake is rice. Rice used for Sake production is called Shuzo-koteki-mai (酒造好適米), Sake brewing rice, or simply Saka-mai (酒米), Sake rice. […]
We seldom find the best before date on Sake bottles. Instead, they frequently provide the date of production. Why? Without a specified best before date, does it mean the […]
If you are familiar with the basics of Sake, you come to enjoy it more. The more you come to learn Sake, the more you enjoy it. Terroir and vintage […]
One of the most important process in Sake making is Shubo making. There are a multiple types of Shubo depending on how it is made, and differences in Shubo […]
On the label of Japanese Sake you can find many numbers on the label. For Sake beginners it is quite difficult to imagine the taste of Sake; even many Japanese […]
Japanese Sake is often compared with Wine to understand especially for the beginners. As many of you know, Japanese Sake is a fermented alcohol; same as beer and wine. […]
Many of you may have a confusion when understanding about “MUROKA SAKE”. Muroka Nama Genshu has been a trend in Japan since few years ago, there were many restaurants and […]
Have you ever heard of traditional, but also innovative Sake brewery in Nada area called “Hamafukutsuru 浜福鶴”? Hamafukutsuru is located in one of the district Uozaki gou in […]
Have you ever come up with the question “What is in Sake?”. When you are new to Japanese culture, perhaps you might be heard of the unique alcoholic beverage […]
In Japanese Sake brewing process, there is a squeezing process called “Shibori”(絞り) or “Joso”(上槽). In Shobori process, breweries use varieties of squeezing methods to extract Japanese Sake and leave so-called […]
As you know, Sake is the alcohol made of rice. In order to produce 1800ml Junmai Sake, theoretically need 1.3kg of brown rice needed but not only 1 kind of […]