Aiyama (Hyogo Prefecture) is a sake rice that has been rapidly gaining popularity over the last few years. It was developed in 1941 at the Akashi Agricultural Improvement Experiment Station in Hyogo P

Sake is alcohol obtained by the function of yeast, one of microorganisms, which decomposes the sugar into alcohol and carbonated gas (carbon dioxide). Generally, carbon dioxide, the byproduct, is rele

Many people think of sake brewed in Niigata Prefecture as having a refreshing, light and delicate taste. This is said to be largely due to the prefecture's main sake rice, Gohyakumangoku. Unfortunatel

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