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...

The cold season especially enhances our desire to drink warmed sake. You can enjoy sake at your favorite temperature. Though there is no special rule on warming sake, it is generally said that, depend...

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 ...