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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...
Nearly every bottle of sake you drink starts the same way. It begins with a yeast starter called moto. So what is sokujo in sake brewing? Sokujo is the modern method for making tha...
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...
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...
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...
L’exercice est conçu sur le principe de l’awase : quand le contrôle d’uke jo parvient entre ses deux poignets, uchi jo lève à nouveau son jo pour attaquer shomen.
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...
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