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Yamaguchi sake has quietly become one of Japan’s most exciting regional styles. The prefecture sits at the western tip of Honshu, facing the Seto Inland Sea. For years, drinkers ov...
Hiroshima stands as one of Japan’s three great sake-producing regions, alongside Nada in Hyogo and Fushimi in Kyoto. Its sake carries a particular softness. Soft water, long-term l...
Saga sake is known for a rich, full-bodied, and gently sweet style, often called nōjun umakuchi. Brewers craft it with soft mountain water and quality sake rice, especially Yamada...
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...
Hyogo is one of Japan’s major sake-producing prefectures, especially because of Nada Gogo. Its sake culture grew from water, rice, winter climate, ports, and brewer’s craft. The be...
Fukuoka is best known as a food city, yet it also brews serious sake. The prefecture sits in northern Kyushu, facing the sea and the Korean Peninsula. People often picture Hakata r...
Akita sake is a refined sake culture from northern Japan. It comes from Akita Prefecture, a rice-growing region in Tohoku. Cold winters, abundant water, local rice, and careful bre...
Fukushima sake is one of Japan’s most highly regarded regional sake styles. The prefecture is known for soft water, rice-growing areas, skilled brewers, and repeated success at nat...
Seme sake is the final press sake collected at the end of sake pressing. Because brewers apply stronger pressure at this stage, the liquid often tastes richer, deeper, and more int...
Nagano Prefecture sits at the heart of Japan’s main island, surrounded by mountains on every side. Most visitors kNagano Prefecture sits at the heart of Japan’s main island, surrou...
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...
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...
Sake evangelist Tomomi Duquette is breathing new life into the heartland of sake brewing.
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...
Yamagata sake is a Tohoku regional style known for fruity aroma, clean texture, and careful cold-climate brewing. The prefecture has built a strong reputation around Ginjo, Junmai...
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...
SAKAZUKI is a global membership connecting people to Japan’s hidden gems through sake—offering rare crafts, cultural stories, and immersive experiences that deepen connection.
Tokubetsu junmai, also called special junmai, sits comfortably between everyday junmai and aromatic ginjo sake. It keeps the rice depth of junmai while offering a cleaner, more pol...
Carl Hirschmann and former Champagne cellar master Regis Camus lean on techniques from the wine world to produce a sake that has a foot in both Europe and Japan.
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...
Many people visit Shodoshima for olive trees and sea views. Yet I always think about a different treasure. It is Shodoshima soy sauce, also called Shodoshima shoyu. This island-mad...
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...
Sado Island sits in the Sea of Japan. It is famous for fresh seafood and folk culture. One local sushi roll captures both at once. That roll is called Okesa maki. It is a true tast...
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