Under the Labeling Standards for the Manufacturing Process and Quality of Sake of the National Tax Agency Notice, brewer’s alcohol (or jozo-alcohol) is defined as alcohol distilled from fermented star...

There is really a variety of sake vessels to savor sake. The materials range widely from ceramics, pottery, lacquerware, metals including copper and tin, glass, acryl, wood and bamboo. Especially when...

The former National Research Institute of Brewing (NRIB) was a national institute of brewing laboratory founded in 1904 under the control of the Ministry of the Treasury in Takinogawa, Kita-ku, Tokyo,...

In Japan, sake used to play a role as an important offering to enshrine gods from ancient times. On the other hand, according to Mahayana Buddhism’s sutra ‘Brahmajala Sutta’, sake making was considere...

When you find delicious warmed sake is gentle to the body and relaxes your mind, then you will certainly be particular about the utensils to warm sake. A sake warmer is used in a broad sense to includ...

Sake is an alcoholic beverage which itself has a bactericidal effect and can be stored for a long period of time. Though it seldom goes bad, it deteriorates in quality. It could be deteriorated in a s...

Hibita Shrine (Isehara City, Kanagawa Prefecture) This shrine is said to be dedicated to Oosakatokenokami (Ooyamazuminokami), the god of sake in B.C.665. In 645, both Sakatokenokami and his wife Kosa...

Common sake cups are hirahai, ochoko and guinomi. Among these, hirahai is the one which is considered to make you feel the original characteristics and the profound taste of sake. It is a shallow cup...

Chirori is a metallic pitcher that is immersed in hot water to warm sake. Generally, it is cylinder-shaped like a tall cup with a narrow circular or oval bottom, attached with a spout and a handle. Ma...

Ginjoshu is brewed by eliminating parts that cause zatsumi (unfavorable taste) as much as possible from rice which is the ingredient of sake, and using yeast to create a ginjo aroma and brewing it at ...