In Japan, sake lovers are called sato (meaning a leftist party) or hidari-kiki (meaning a left-handed person). These terms come from a word play for the term called nomi-te, that originally represents...

In 1980’s when jizake (local sake) became a trend, the Yamagata Sake Brewer's Association established the Yamagata Sake Rice Production Promotion Council in 1984, with the help of the group of rice pr...

In 2006, a sake was released with the label that was cut in the middle and sealed on the bottle. It was Miyosakae Junmaiwataribune, which had 17% alcohol by volume and 75% polishing ratio, bringing ou...

There is a saying, “Sake is the best of all medicines” (equals to “Good wine makes good blood”), which is often spoken by sake lovers. Generally, it is said that when you drink alcohol, your blood cir...

There are not a few breweries posting on the website that they polish sake rice by their own. Rice polishing used to be done in every brewery, however, due to the deterioration of rice polishing machi...

Hanafubuki is the most popular sake rice in Aomori Prefecture, with the annual production of 1,000 tons or more. A number of sake rice, such as the legendary rice called Kojo Nishiki, have been grown...

J.S.A. SAKE DIPLOMA INTERNATIONAL is an international qualification for sake and shochu certified by the Japan Sommelier Association (J.S.A.) , which aims to contribute to the improvement of global fo...

Goriki is a sake brewing rice originating from a variety selected among some indigenous rice around 1900 by Shinpei Watanabe, an experienced farmer in Tottori Prefecture. The tests were started at the...

People tend to think that they get hydrated when drinking sake, but that is not true. On the contrary, water is consumed to break down alcohol and further increases the diuresis, which may cause dehyd...

Miyamanishiki has been widely grown not only in Nagano Prefecture, being the birthplace and the main production area, but also in Tohoku and North Kanto areas because it matures a bit quickly and is q...