Sake contains a variety of nutrients, many of which have a positive impact on improving health and preventing lifestyle diseases. Among them, amino acids, which are the source of proteins that are use...

Sake aroma consists of esters produced by yeast, alcohol, and acid, etc. The aroma mixed with various elements enhances the charm of sake, and moreover, in recent years, it has been found that major c...

Sake with low alcohol content has gained steady and increasing popularity in recent years. This type is called low-alcohol sake, but it is not clearly defined. As the sake‘s alcohol content (alcohol b...

Sake bottles are generally grouped into four sizes: issho-bin (1.8L), yongo-bin (720ml), nigo-bin (360ml) and ichigo-bin (180ml, including one-cup sake). Among these, the most popular one is yongo-bin...

Mokkiri is a way to place a glass in a masu (wooden box-shaped sake cup) or small plate and pour sake until it overflows out of the glass into the secondary vessel. In past times at taverns, the stand...

Sake goes well with various dishes around the world, and in fact it makes a fine pair with sweets, especially chocolate, the symbol of sweets. Though chocolate is often associated with snacks served f...

Rice-producing Akita prefecture is known as the land of sake. They are proud of the local sake rice called Akita-sake-komachi The estimated production volume (brown rice) hit 2,567 tons in 2019. It ra...

Traceability has been viewed important in various fields, which is also applied to sake brewing industry. As to rice and rice products trade, the Rice Traceability Act has required the transaction rec...

Shikomimizu is water for brewing sake. It is used in most every process, starting from rice washing, soaking, up to water addition to lower the alcohol concentration of unprocessed sake. Some brewerie...

In 1986, Miyagi Prefecture announced itself as the “Prefecture of Junmaishu”. Since then, they have focused on creating junmaishu using local rice. Even after 1990, they have been trying to make brewi...