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There is a stretch of land between Kobe and Nishinomiya that produces more sake than anywhere else in Japan. It is not especially large. You could drive through it in twenty minute...
Aomori is a quiet heavyweight in the world of Japanese sake. The prefecture sits at the northern tip of Honshu. Winters bite hard and snow piles high. That harsh cold helps brewers...
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...
新潟地酒 · Niigata Local Sake Niigata sake has a reputation that travels well beyond Japan’s borders. Ask any sake enthusiast where to start, and Niigata will come up quickly. It i...
Most people who are new to Japanese sake face the same problem. There are too many categories, too many unfamiliar terms, and very little guidance on where to start. Honjozo sake i...
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...
Ten years in, Craft Sake Week is returning for the eighth time to Roppongi Hills from April 17 to 29. “Craft Sake Week 2026 with Omakase byGMO at…
Most visitors to Kobe go straight for the steak. That is completely understandable. Kobe beef is one of the most celebrated ingredients in all of Japan. But the city has another be...
In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.
Junmai Ginjo is a premium Japanese sake known for its fruity aroma, smooth texture, and refined balance. Made without added alcohol, it combines polished rice with elegant brewing...
Junmai Daiginjo is considered one of the most refined styles of Japanese sake. Made with highly polished rice and no added alcohol, it is known for delicate fruity aroma, silky tex...
Sparkling sake is Japanese sake with carbonation. Some bottles use natural secondary fermentation, while others add carbon dioxide. Styles range from sweet cloudy nigori to refined...
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...
Arabashiri is the first sake that flows out during pressing. Because it comes from the earliest stage, it often tastes lively, fresh, and slightly wild. Many enthusiasts chase it e...
あばれる君と福島の酒蔵 haccobaのコラボレーション。古殿町の自然を詰め込んだ土着のSake「酔水呑灯団欒暖（すいすいどんどんだんらんだん）」を発売。
Sake lovers and foodies, it is time to mark your calendars! The world-class festival of Japanese culture, CRAFT SAKE WEEK 2026 with OMAKASE byGMO at ROPPONGI HILLS, has officially...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
Ahead of CRAFT SAKE WEEK, we traveled to Tochigi Prefecture to visit two of the region’s most respected breweries: Kobayashi Shuzo and Senkin. Neither typically offers public tour...
Taruzake is Japanese sake briefly stored in a cedar barrel. During that short contact, the sake absorbs a fresh woody aroma. The result is crisp, fragrant, and deeply tied to Japan...
Niigata has long been associated with sake in Japan, not just as a place where it’s made, but as a region that helped shape how it’s understood. With…
I first tried muroka sake at a small bar in Osaka. The glass looked slightly golden, not perfectly clear. I paused for a moment. Was this normal? Then I took a sip, and the answer...
Large-scale sake festivals are taking over the city next weekend. We find out why and help you decide which one to attend.
Namagenshu is Japanese sake that is both unpasteurized and undiluted. “Nama” means the sake skips pasteurization, while “genshu” means no water is added after brewing. Because of t...
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