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...

Tastes of sake can be defined as sweet or dry by using the index called nihonshu-do (sake meter values): the larger the negative number, the sweeter the sake: the larger the positive number, the drier...

J.S.A. SAKE DIPLOMA is the certification of sake and shochu granted by the Japan Sommelier Associations (J.S.A.) which aims for contributing to the improvement of food culture based on wine. While Jap...

The history of Gohyakumangoku starts from a crossbreeding of sake brewing rice Kikusui and Shin 200-Go at an agricultural experiment station in 1938 in Niigata prefecture, one of the major rice-produc...

According to the National Tax Agency’s "Labeling Standards for the Manufacturing Process and Quality of Sake", the production date that should be affixed on the sake bottles indicates the date when sa...

Sake has become more and more popular on a global scale. The total amount of export as of 2019 has been soaring to new heights for 10 consecutive years. The Vienna International Exposition (World’s Fa...

Though more and more sake is being stored in bottles these days, most sake is still stored in tanks after produced in winter, and then bottled for shipment when it perfectly creates a well-balanced fl...