9 articles
Isolated in 1930 from the moromi mash at Aramasa in Akita, Kyokai No. 6 is the oldest sake yeast still in distribution. This is the story of how Akita established long, low-temperature fermentation and went on to produce breweries like Aramasa and Yuki no Bosha.
In 1990, not a single Fukushima brewery won a gold medal at the Annual Japan Sake Awards. How did the prefecture become the country's most consistent gold medal leader? We trace the story from the Sake Academy founded in 1992 and the prefecture's own yeast and rice development to the brands it produced: Hiroki, Sharaku, and Hirotogawa.
Miura Senzaburo's soft water brewing method overturned the belief that good sake could not be made with soft water. A look at the technical history behind Hiroshima's victory over Nada and Fushimi at the first National Sake Competition in 1907, and how that method became the foundation of ginjo brewing.
Discover Ishikawa Prefecture's renowned sake including Tengumai, Kikuhime, and Tedorigawa. Explore how Noto toji expertise and Mount Hakusan's pristine waters create exceptional Hokuriku sake.
A guide to enjoying local sake while traveling. Learn how to visit sake breweries, order at local izakayas, and choose the perfect souvenirs.
The contrast between "Nada's masculine sake and Fushimi's feminine sake" begins with water: miyamizu against gokosui. Beyond that lies the economic history of kudarizake shipped to Edo, which made Nada the largest sake region in Japan.
With roughly 80 sake breweries, Nagano ranks second in Japan. A prefecture of wildly varied climates and elevations, it defined quality in 2002 by creating Japan's first origin appellation system. Here is the structure behind the region that gave us Miyama Nishiki and Yeast No. 7.
Niigata Prefecture boasts the most sake breweries in Japan. Learn about the characteristics of Niigata sake, famous for its light and dry style, its representative brands, and how to enjoy it.
In 2016, Yamagata became the first Japanese prefecture to receive a Geographical Indication for its sake. It developed its own rice, yeast, and koji mold, and guarantees quality through a certification system. Here is the story of Yamagata—home of Juyondai and Dewazakura—told through the institutions behind it.