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Imagine weeks of careful fermentation finally complete. The tank holds a thick, milky mash called moromi. Yet this cloudy mixture is not sake just yet. Pressing in sake brewing is...
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...
Freshly pressed sake is not quite finished. It looks a little cloudy and pale. A faint yellow or green tint often lingers. Filtration in sake brewing is the step that turns that ha...
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...
Pasteurization in sake brewing is the quiet, decisive step near the very end. It is a gentle heating called hiire. This step sits at the heart of pasteurization in sake brewing. Th...
Sake evangelist Tomomi Duquette is breathing new life into the heartland of sake brewing.
Open any bottle of premium sake, and you will see a number on the label. It often reads something like 60 percent or 50 percent. That figure points to rice polishing, one of sake’s...
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.
Sake rice is the quiet hero behind every great bottle of Japanese sake. Indeed, most people never see it, yet it shapes aroma, body, and finish. So what is sake rice, exactly? It i...
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...
Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake....
Family-owned Ron Matusalem has unveiled a rum finished in Japanese junmai sake casks as part of its Sublime Collection The post Ron Matusalem ages rum in junmai sake casks appeared...
This article is from the coffee website Sprudge at http://sprudge.com. This is the RSS feed version. Pioneering Bay Area coffee roaster launches its first-ever co-fermented micro-l...
Behind every great bottle of sake stands one guiding figure: the toji. So what is a toji? A toji is the master brewer who leads all of sake production. Indeed, this person oversees...
Some sake tastes bold, savory, and wonderfully complex. That depth often traces back to the yeast starter. So what is yamahai in sake brewing? Yamahai is a traditional yeast starte...
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...
Limited to just 600 bottles worldwide, Sublime Kiku represents the second chapter of the exclusive Sublime Collection, a sensory journey connecting Spain, the Americas, France and...
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...
Great sake begins before the main fermentation ever starts. Hidden inside the brewery is a small but powerful starter called moto, also known as shubo, the “mother of sake.” So wha...
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...
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...
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