Generally, sake brewing season starts from October until May, but the main part of the season starts from December until February and this period or sake brewed during this period is often called kanz...

Recently, Hokkaido has been gathering attention for producing many agricultural products, one hit after another, and Ginpu rice is one of them born in Hokkaido. It has large grains and large shinpaku ...

The New Year holidays are the time when fresh sake made from newly harvested rice is on the market, and it is the busiest time for sake. Our recommendations for the New Year season are: shiboritate (...

In Shimane Prefecture, the mythological heartland of Japan, sake brewing has been popular from ancient times and there is the legend of Yamata-no-Orochi, a gigantic serpent with eight heads and eight ...

According to the Aichi Sake Brewing Association, sake brewing in Aichi Prefecture has already started from as early as the beginning of 8th century. The Kojiki and Nihon Shoki, the old records of Japa...

Generally, a dealer means a distributor of products when the product manufacturer and the product distributor are not the same and that a sales contract exists between the manufacturer and the distrib...

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...