Chirori is a metallic pitcher that is immersed in hot water to warm sake. Generally, it is cylinder-shaped like a tall cup with a narrow circular or oval bottom, attached with a spout and a handle. Ma

Ginjoshu is brewed by eliminating parts that cause zatsumi (unfavorable taste) as much as possible from rice which is the ingredient of sake, and using yeast to create a ginjo aroma and brewing it at

Representatives of each prefecture who have won a sake tasting competition in the relevant prefecture gather for the final competition. This competition was started in 1981 by the Japan Sake and Shoch

As sake ages, it comes to take on a brilliant amber color and a unique soft aroma and taste, and actually, this can be made at home. First, select the sake. Though you can use either pasteurized or u

Sake and shoyu used to be sold by weight. Each sake store lent kayoi tokkuri or bimbo tokkuri with the store name written on it, to customers, who would bring it to the store and buy as much sake as t

Omiki or goshinshu means sake offered to a shrine or the altar making the sake divine. Being made from rice as the traditionally principle food of the Japanese, sake is often used as omiki, but in som

As a trigger to promote sake, Japan Sake and Shochu Makers Association designated the 1st of October as Sake Day in 1978. The right half part of the Chinese character for sake (酒) is the pictograph th

The word beku means “should” in Chinese classics and it should not be used in the end of a sentence. From this meaning, a cup which should not be put down came to be called bekuhai. (hai means cup in

SAKE selection is a sake competition established in 2018 by the Concours Mondial de Bruxelles (CMB), a large and prestigious wine contest where more than 10,000 wines have participated from all