In Japan, sake lovers are called sato (meaning a leftist party) or hidari-kiki (meaning a left-handed person). These terms come from a word play for the term called nomi-te, that originally represents

In 1980’s when jizake (local sake) became a trend, the Yamagata Sake Brewer's Association established the Yamagata Sake Rice Production Promotion Council in 1984, with the help of the group of rice pr

In 2006, a sake was released with the label that was cut in the middle and sealed on the bottle. It was Miyosakae Junmaiwataribune, which had 17% alcohol by volume and 75% polishing ratio, bringing ou

“Kampai!” means “Cheers!” in Japanese, a word that praises and encourages each other. The COVID-19 situation has not yet been settled down, which has made it difficult to hold large events in 2020 and

There is a saying, “Sake is the best of all medicines” (equals to “Good wine makes good blood”), which is often spoken by sake lovers. Generally, it is said that when you drink alcohol, your blood cir

There are not a few breweries posting on the website that they polish sake rice by their own. Rice polishing used to be done in every brewery, however, due to the deterioration of rice polishing machi

Hanafubuki is the most popular sake rice in Aomori Prefecture, with the annual production of 1,000 tons or more. A number of sake rice, such as the legendary rice called Kojo Nishiki, have been grown

J.S.A. SAKE DIPLOMA INTERNATIONAL is an international qualification for sake and shochu certified by the Japan Sommelier Association (J.S.A.) , which aims to contribute to the improvement of global fo

Goriki is a sake brewing rice originating from a variety selected among some indigenous rice around 1900 by Shinpei Watanabe, an experienced farmer in Tottori Prefecture. The tests were started at the