“Kampai!” means “Cheers!” in Japanese, a word that praises and encourages each other. The COVID-19 situation has not yet been settled down, which has made it difficult to hold large events in 2020 and...

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...

When fall comes, the first thing sake brewery workers work on is rice polishing. For table rice, protein and lipids are providers of umami, but for sake brewing they create undesirable odd flavor. Wh...

Sake brewing in Iwate Prefecture is said to have been started from around 1660. Since then, by using advanced brewing techniques that have been created through many years of such devotion as to produc...