The Nagoya Regional Taxation Bureau will hold an online symposium “GI Mie Symposium with Mr. Shinya Tasaki – Sake and food of Miketsukuni land Mie” from 2:00 p.m. on Saturday June 12. GI is a national

Now it is quite natural that sake is contained in 1-sho (1.8 litter) or 4-go (720ml) bottles, but it was not until Meiji era (1868-1912) that 1-sho bottles were introduced. Before then, wooden casks h

Black koji mold is mainly used in Kyushu region where there are many shochu breweries. It was discovered in 1910 in the koji mold of awamori by Gen-ichiro Kawachi, a researcher who had been searching

Sake is mostly contained in glass bottles and paper packs, but until around 1900, casks were commonly used. Generally, sake stores procured sake to sell it by volume. They measured the volume of sake

In recent years, amazake has been popular for being good for health and beauty. It is said to have a long history since the Tumulus period in Japan. Now we consume amazake throughout the year, but whe

Koji plays an important role in sake brewing such as saccharification of starch. The mold used for koji is a type of fungus found only in East Asia, it has long been an integral part of Japanese food

In the world’s various workplaces, there are work songs and task songs which people sing with their peers and colleagues. Sake breweries have brewing songs, too. In old days, workers’ sonorous singing

Among sake rice that is said to have more than 100 varieties, Yamada-Nishiki is one of the most suitable for sake brewing and has the highest reputation and yield. This sake rice has been cultivated i

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