The history of izakaya is said to begin from the early (Genroku era:1688-1704) to the middle of Edo period, around1716-1789. Before then, people used to buy sake in liquor stores and brought it back i

The most popular sake rice produced in Hiroshima Prefecture is the original Hattan type. This root comes from a variety called Hattanso that used to be cultivated by progressive farmers in Hiroshima i

One of pleasures of sake lies in its delicate and diverse aroma. Refreshing aroma of new sake is certainly good, but matured aroma that has been developed through aging has richness, profoundness and

In hot season, why not cool off with cold sake? The easiest way is sake with ice, so-called sake on the rocks. Most sakes are matched to this style of drinking, but above all, namazake, freshly pre

The season has come when plum fruits are lined up in store. Why not make sake-based umeshu this year? The process of making sake-based umeshu is almost the same as the general umeshu using white li

As the popularity of sake grows in the world, so does people’s interest in the systems for protecting intellectual property. One of them is GI (Geographical indication). It is a system to examine, des

One of the causes of a hangover is that the toxic substances produced when the liver breaks down alcohol due to excessive drinking still remain in the body the next day. People in Edo period used to c

It is said that there are more than 180 brands of sake named Masamune in Japan, such as “XX Masamune”. This name was first given by Sakuramasamune, a brewery with 400 years of history in Nada, Hyogo P

Yamadabo, which used to be cultivated in various places of Hyogo Prefecture in Meiji period (1868-1912) has also been known as the mother variety of Yamadanishiki, the king of sake rice. There are man