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...

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...