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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...
You haven’t truly eaten a food until you’ve made it into a cracker. Who doesn’t love a good cracker? They’re dry, portable, can be customized with a vast range of toppings, or be u...
Ask a brewer what makes sake possible and the answer rarely starts with rice. It starts with koji. Yet koji is not added freely, and the amount is measured to the kilogram. That me...
Sandan jikomi is the traditional three-step method of building the main fermentation mash in sake brewing. Brewers add steamed rice, koji, and water in three stages, spread across...
A great sake begins long before the rice is even washed. Instead, it begins with the building itself, the kura. So what is a kura? A kura, or sakagura, is a traditional Japanese sa...
Karashi (枯らし) is a conditioning period in sake brewing, and it happens three separate times. Rice rests after polishing, koji rests after leaving the koji room, and the finished...
Now there’s even more to be thankful to Thanko for. Japanese gadget maker Thanko has repeatedly shown its knack for innovations to be grateful for, but the company’s best idea of a...
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