As a traditional sake brewing process, kimoto (traditional sake starter) making has been passed down for generations, creating a rich flavor that attracts many sake fans. The rich flavor, however, us...

Enameled tanks account for by far the largest share in modern sake breweries. It is said that it was not until the late 1950s at the time of Japan’s economic boom when enameled tanks began to be used ...

Mr. Toshimori was instantly attracted by Omachi. On the day he encountered Omachi, he got strongly motivated to brew sake using the rice, and decided to ask rice farmers to grow it. He recalls that, f...

Omachi rice was found in 1859, and then it has been cultivated. In Meiji era, Omachi was already famous as good sake brewing rice. As the grain being large. However, the stalks normally grew to be 160...

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...

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...