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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...
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...
Sake evangelist Tomomi Duquette is breathing new life into the heartland of sake brewing.
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...
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...
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...
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...
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...
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...
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...
【世界で最も歴史ある英IWSC2026】熊本天草発の「MUKA Spirits -Ficus Gin-」が高得点で銅メダル受賞！米SFWSCに続き、世界二大酒類コンペティションで“W受賞”の快挙を達成
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.
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.
VANCOUVER — Twenty years after Masataka (Masa) and Yukiko Shiroki began making sake on Granville Island, Artisan SakeMaker is entering its next chapter with a tasting room, an impo...
稲とアガベが、最高級ボトリングティーブランド「IBUKI」の和紅茶茶葉を使用したクラフトサケを新発売
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...
Seeing residents of Kumamoto Prefecture supporting one another after a quake there, the Fukushima Prefecture native began thinking he should contribute to revitalizing the area.
Have you ever tasted a sake with firm acidity, deep umami, and a quietly earthy structure? There is a good chance its character began in the yeast starter. In traditional kimoto sa...
Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mol...
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...
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