Though more and more sake is being stored in bottles these days, most sake is still stored in tanks after produced in winter, and then bottled for shipment when it perfectly creates a well-balanced fl...

Year-round brewing has been increased nowadays, but most of sake is brewed in the period from fall through spring. After each brewery finishes pressing the last moromi of a particular season, calculat...

Koshiki is a large tub used to steam rice. The sake brewing begins with rice polishing, rice washing, and then rice steaming in a koshiki with a large amount of vapor for about an hour. After that, th...

The most common sake vessel used over drinks is ochoko, a small sake cup. The word choko comes from various Japanese roots including the meaning of “a little thing” and “plain”. By the way, choko incl...

Guinomi is one of sake vessels. The most plausible origin of the name comes from the Japanese word meaining “gulp”, or the word meaning “a cup which allows us to gulp abundant of sake”. There is no sp...

Sake should be chilled when it tastes good after chilled. A cold sake server has a feature of keeping sake cold even after the sake is taken out from the refrigerator. There is an abundant line-up, ra...

The former National Research Institute of Brewing (NRIB) was a national institute of brewing laboratory founded in 1904 under the control of the Ministry of the Treasury in Takinogawa, Kita-ku, Tokyo,...

When you find delicious warmed sake is gentle to the body and relaxes your mind, then you will certainly be particular about the utensils to warm sake. A sake warmer is used in a broad sense to includ...

Common sake cups are hirahai, ochoko and guinomi. Among these, hirahai is the one which is considered to make you feel the original characteristics and the profound taste of sake. It is a shallow cup...

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...