As you can find the classification of “specially designated sake” or ”Premium Sake” at the explanatory tables. It is the rice polishing rate of lower than 60% , And Necessary to use over 15% koji rice

Storage unique to snowy regions uses ice houses or snow cabins. Ice houses are used in Niigata, Ishikawa and Nagano, etc., while snow cabins are used in Niigata, Yamagata and Akita, etc. The ice and s

The label of a bottle is the face of Sake. Essential information are minimum items necessary, because of narrow space. Each brewery owner adds some or more information, to make customers understand t

International Wine Challenge had announced its 2017 Champions at London Hilton on Park Lane on July 6th. Various members of wine trade gathered for the announcement from around the world - France, U.

Sake brewing requires a delicate and sensitive work, however, an increasing number of breweries are now focusing on storing of sake being as much as important as brewing. One of the reasons would be t

There are various names for sake depending on the process after pressing and Oribiki (precipitation). The most confusing difference when describing the condition of sake may be that of “Hi-ire (pasteu

When did the Japanese start brewing? From ruins of the mid-Jomon period (around 4000-3000B.C.) , pots that were used to make fruit liquor and cups were discovered. Also in a Chinese history book about

As the brewing reaches the final phase, the sake is ready to be delivered to those waiting for it. The brewing staff will be released from their lives in breweries. March Some breweries start stea

Even a toji describes himself as “I am always a freshman”. Of course some people are humble to say so, however, as the condition of rice differs every year, many tojis know how difficult it is to see