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...

When you visit local sake breweries in regional towns and cities, they might tell you that, “Brewery companies used to gather in this area”. Sometimes you see not just sake breweries but also shoyu an...

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 ...

Deities of sake live everywhere. ◆Matsunoo-taisha Shrine(Kyotoo city, Kyoto prefecture) Founded in 701 by the Hata clan. As the Hatas produced many sake brewing masters, the shrine worshiped ...

Deities of sake live everywhere. ◆Saka-jinja Shrine (Izumo City, Shimane prefecure) In the records of geography, history, culture and folklore of the Izumo province called “Izumo no kuni fudok...

People say warmed sake is best in cold seasons and also even in summer. They have become completely familiar with warmed sake. Recently, sake warmed and steamed in a steamer is also booming. We drink...

A kakuuchi is booming as a spot where you can enjoy sampling sake casually. The word kakuuchi may come from the fact that people used to go to a liquor shop to buy sake and while it was measured usin...

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...

“Hiroshima-Nishiki”, the former sake brewing rice, has now been revived for the first time in a while. Though in the beginning of the Showa Period this rice was developed to become the No.1 original s...