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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...
For much of the winter, deep snow covers the valley around Minamiuonuma in Niigata Prefecture, although the depth varies by place and year. However, the brewery there does not trea...
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...
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...
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...
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...
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...
We'll have a short stroll among some of the recent Japanese distilleries, all selected by Lucky Choice and friends in Asia. We're happy to try Shizuoka again, as well as Sakurao wh...
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 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...
Hi-ochi (火落ち) is the bacterial spoilage of sake. It strikes after brewing finishes, and a small group of ethanol-tolerant lactic acid bacteria causes it. Sake is a hostile place...
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 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...
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...
Climb the hundred stone steps at Oiwasan Nissekiji Temple, and the smell that reaches you is dashi. Oiwa somen is the noodle specialty of the Oiwa district in Kamiichi Town, Toyama...
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...
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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