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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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
Today, fragrant ginjo sake is easy to find in Japan and overseas. In 1980, however, few everyday drinkers knew the word “ginjo.” Dewazakura is a sake brewery founded in 1892 in Ten...
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...
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 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...
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 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...
You sit down at a small izakaya counter, and the staff slide over a menu with a long column of kanji. Some words look familiar from bottle labels, while others do not. Meanwhile, s...
Pour the same sake into three vessels: a small ceramic cup, a straight-sided glass and a wine glass. Then smell each one. The sake has not changed, yet the three pours may not seem...
You pick up a bottle in a Japanese liquor shop and turn it around. On the back, you find a column of kanji and numbers: Junmai Ginjo, 55%, 15%, Yamada Nishiki, +3. So learning how...
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...
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