Sake contains a variety of nutrients, many of which have a positive impact on improving health and preventing lifestyle diseases. Among them, amino acids, which are the source of proteins that are use

Sake aroma consists of esters produced by yeast, alcohol, and acid, etc. The aroma mixed with various elements enhances the charm of sake, and moreover, in recent years, it has been found that major c

Sake with low alcohol content has gained steady and increasing popularity in recent years. This type is called low-alcohol sake, but it is not clearly defined. As the sake‘s alcohol content (alcohol b

Sake bottles are generally grouped into four sizes: issho-bin (1.8L), yongo-bin (720ml), nigo-bin (360ml) and ichigo-bin (180ml, including one-cup sake). Among these, the most popular one is yongo-bin

Mokkiri is a way to place a glass in a masu (wooden box-shaped sake cup) or small plate and pour sake until it overflows out of the glass into the secondary vessel. In past times at taverns, the stand

Sake goes well with various dishes around the world, and in fact it makes a fine pair with sweets, especially chocolate, the symbol of sweets. Though chocolate is often associated with snacks served f

Rice-producing Akita prefecture is known as the land of sake. They are proud of the local sake rice called Akita-sake-komachi The estimated production volume (brown rice) hit 2,567 tons in 2019. It ra

Traceability has been viewed important in various fields, which is also applied to sake brewing industry. As to rice and rice products trade, the Rice Traceability Act has required the transaction rec

Shikomimizu is water for brewing sake. It is used in most every process, starting from rice washing, soaking, up to water addition to lower the alcohol concentration of unprocessed sake. Some brewerie