16 articles
Is 'junmai or nothing' really true? A scientific explanation of the history, effects, and flavor impact of adding brewing alcohol to sake.
Understanding the role of yeast in sake brewing, parallel fermentation, and the three-stage brewing process. An easy-to-understand explanation of Japan's world-renowned fermentation technology.
Muroka, nama, genshu. How filtration and pasteurization affect sake's flavor. A complete guide to the style variations created by these processes.
A scientific explanation of hiire (pasteurization) in sake. Learn about the purpose of hiire, the effects of temperature and time, the difference from nama-sake, and its impact on flavor.
Nama sake, nama-chozo, nama-zume—how pasteurization changes sake. Discover the fresh appeal of unpasteurized sake and how to store it properly.
What does 'Seimaibuai 60%' on a sake label mean? Learn how rice polishing affects sake flavor, why more polishing isn't always better, and how to use this number when choosing sake.
A clear explanation of sake classification. Learn the differences between Junmai, Ginjo, and Daiginjo and their characteristics.
Sake brewing is a year-round endeavor. Learn about the reasons for winter brewing, monthly activities, and the journey from brewing to new sake.
A guide to the major sake rice producing regions. Learn about the characteristics of sake rice from different areas, including Yamada Nishiki from Hyogo, Dewa Sansan from Yamagata, and Miyama Nishiki from Nagano.
Explore the world of sake brewing rice (sakamai). Learn about Yamada Nishiki, Gohyakumangoku, Omachi and other premium varieties, and how each shapes sake's flavor.
IoT, AI, and data analytics are transforming sake brewing. Explore the cutting edge where traditional craftsmanship meets modern technology.
Sake is 80% water. Learn how water hardness affects sake character, famous brewing waters of Japan, and how water creates regional sake styles.
The mother of sake: shubo (yeast starter). Learn the differences between sokujo, kimoto, and yamahai methods, and how they influence sake's flavor.
Discover the world of sake yeast that determines aroma and flavor. Learn about Kyokai yeast strains, brewery-specific cultures, and the secrets behind fruity ginjo aromas.
Understanding koji's essential role in sake brewing. Learn how koji mold works and why it's crucial to sake quality.
From the birth of Kyokai yeast to today's diverse strains. Explore the genealogy and characteristics of the yeasts that shape sake's flavor.