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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...
Japan's northern prefecture of Aomori is famous for crisp apples, delicious local rice, and smooth sake — all of which make perfect souvenirs! While fresh fruit might not make the...
There’s a moment every spring in Japan when something shifts. The cherry blossoms are just beginning to open, the air feels lighter, and at specialty sake shops, a new kind of bott...
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...
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...
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...
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...
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…
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...
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...
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...
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...
Aomori Prefecture is a food lover’s dream, bursting with natural bounty—think crisp apples, melt-in-your-mouth tuna, plump scallops, and sea urchin that’ll ruin you for anything le...
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...
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...
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...
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…
Aomori Prefecture, in northern Japan, is famous within the country for being home to top-class Aomori apples. With the cool climate ideally suited for cultivating them, apple varie...
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...
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。
Looking for things to do in Aomori? This stunning prefecture located at the northern tip of Honshu, Japan, seamlessly blends nature and culture. From the awe-inspiring natural wond...
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...
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