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Behind every great bottle of sake stands one guiding figure: the toji. So what is a toji? A toji is the master brewer who leads all of sake production. Indeed, this person oversees...
Nagano Prefecture sits at the heart of Japan’s main island, surrounded by mountains on every side. Most visitors kNagano Prefecture sits at the heart of Japan’s main island, surrou...
Yamagata sake is a Tohoku regional style known for fruity aroma, clean texture, and careful cold-climate brewing. The prefecture has built a strong reputation around Ginjo, Junmai...
Sake evangelist Tomomi Duquette is breathing new life into the heartland of sake brewing.
Akita sake is a refined sake culture from northern Japan. It comes from Akita Prefecture, a rice-growing region in Tohoku. Cold winters, abundant water, local rice, and careful bre...
There’s one unique feature that makes this Tokyo sweet so sought after. While some Japanese sweets have attracted global attention, for the most part ohagi is yet to be discovered...
Nakadori is the middle press sake collected after the first rough run and before the final heavy press. Because it comes from the most stable part of sake pressing, it often shows...
Tokubetsu honjozo is Japanese sake made with rice polished to 60% or less, plus a small amount of brewed alcohol. It tastes clean, dry, and smooth. It works chilled, warm, or at ro...
Kijoshu is a rare Japanese sake brewed by replacing part of the water with sake during fermentation, which creates a naturally sweet, rich, and luxurious flavor. That single differ...
We’re headed to Kyoto today, but not to see the temples or shrines. Temples and shrines are the first things that come to mind when travelers think of Kyoto, but the prefecture is...
Kyoto sake is known for smooth texture, fragrant sake aroma, and an elegant finish. The center of this regional sake culture is Fushimi, a historical brewery district in southern K...
Yamaguchi sake has quietly become one of Japan’s most exciting regional styles. The prefecture sits at the western tip of Honshu, facing the Seto Inland Sea. For years, drinkers ov...
Fukuoka is best known as a food city, yet it also brews serious sake. The prefecture sits in northern Kyushu, facing the sea and the Korean Peninsula. People often picture Hakata r...
Saga sake is known for a rich, full-bodied, and gently sweet style, often called nōjun umakuchi. Brewers craft it with soft mountain water and quality sake rice, especially Yamada...
Fukushima sake is one of Japan’s most highly regarded regional sake styles. The prefecture is known for soft water, rice-growing areas, skilled brewers, and repeated success at nat...
Kinkamochi is a nostalgic local confection from Aomori, shaped like a half moon and boiled until silky. Inside, a rich filling of black sugar, walnuts, and miso creates a sweet–sav...
Hyogo is one of Japan’s major sake-producing prefectures, especially because of Nada Gogo. Its sake culture grew from water, rice, winter climate, ports, and brewer’s craft. The be...
稲とアガベが、最高級ボトリングティーブランド「IBUKI」の和紅茶茶葉を使用したクラフトサケを新発売
Tokubetsu junmai, also called special junmai, sits comfortably between everyday junmai and aromatic ginjo sake. It keeps the rice depth of junmai while offering a cleaner, more pol...
Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mol...
Sorry, this entry is only available in Japanese. For the sake of viewer convenience, the content is shown belo […]
With barley tea going into glasses as the weather heats up, we find out what goes into making barley tea. With summertime here, people in Japan are increasingly reaching for one of...
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