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In 1697, roughly 640,000 casks of sake arrived in Edo by sea. Almost none of it came from Nada, although that district later dominated Japanese brewing. Edo period sake is not real...
In 1425, a document kept at Kitano Shrine in Kyoto recorded 342 sake businesses inside and around the capital. By then, that number marks how far sake had travelled. It was no long...
In 1899, Japan’s liquor tax overtook the land tax as the largest source of national revenue. In other words, brewing changed enormously in a single generation. Meiji era sake, the...
The history of sake stretches back roughly two thousand years, at least if you use the word broadly for Japanese alcoholic drinks made from rice. Yet the earliest rice-based drinks...
Picture a quiet brewing street near the Ariake Sea, lined with white-walled storehouses. In 2011, a sake from one of those breweries took the top sake prize at the International Wi...
In fiscal 1973, Japan’s breweries shipped about 1.77 million kiloliters of sake, more than in any year before or since. Fifty years later, the figure was under 400,000. Modern sake...
Beneath the grass of the Heijo Palace site in Nara, archaeologists uncovered a well surrounded by hexagonal stone paving. Nearby lay wooden pipes, the sockets of large ceramic jars...
In 1975, a brewery in Fukui Prefecture released a daiginjo at a time when such highly refined sake was still closely tied to technical competitions rather than ordinary retail. Dai...
Ancient sake in Japan was not the clear, filtered nihonshu poured today. The term covers a loose family of rice-based alcoholic drinks tied to farming, ritual, and early political...
Isojiman (磯自慢) is a sake brand from Isojiman Shuzo, a brewery founded in 1830. It is based in Yaizu, a fishing port in Shizuoka Prefecture. The brewery describes itself as an ea...
Open a well-chilled bottle of Kaze no Mori sake, and the first sip may prickle gently. It feels more like a lively young white wine than a sparkling drink. However, nobody added th...
One bottle is lightly cloudy and velvety. Another is dry, with aromas the brewery compares to pink grapefruit. A third rests in whisky casks, and the brewery describes maple and va...
Order Kubota at an izakaya, a casual Japanese pub, and you will usually get a restrained, smooth sake with a clean, quick finish. Kubota sake is a Niigata brand made by Asahi-Shuzo...
In 2025, Japan exported about 45.9 billion yen of sake to a record 81 countries and regions. Meanwhile, the country’s own sake drinkers kept buying less, as they have almost every...
To mark World Sake Day today, W Edinburgh, is inviting guests to celebrate with a limited-edition sake flight.Crafted by expert mixologists, the bespoke offering features three pre...
Bottles with a bold “23” on the label appear on sake lists in Japan and overseas. The figure is easy to mistake for alcohol strength, but it means something else. Dassai sake is a...
Karashi (枯らし) is a conditioning period in sake brewing, and it happens three separate times. Rice rests after polishing, koji rests after leaving the koji room, and the finished...
Bottling, or binzume (瓶詰め) in Japanese, is the stage where finished sake enters its retail container. Brewers fill, seal and then check the liquid they have spent months prepari...
Most sake brands are known for a taste, a rice, or a famous bottle. Masumi is known for something you cannot see: a yeast. In 1946, researchers isolated a yeast from sake fermentin...
Two tanks of sake sit side by side in a storage building. Same rice, same yeast, same recipe, same brewing season. Yet one tastes rounder, while the other carries sharper acidity....
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