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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...
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...
There is a stretch of land between Kobe and Nishinomiya that produces more sake than anywhere else in Japan. It is not especially large. You could drive through it in twenty minute...
In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.
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...
Futsushu is the everyday sake most commonly drunk in Japan. You can find it in supermarkets, izakaya, convenience stores, and family dinners. It represents the casual side of Japan...
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...
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...
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...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
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...
Aomori is a quiet heavyweight in the world of Japanese sake. The prefecture sits at the northern tip of Honshu. Winters bite hard and snow piles high. That harsh cold helps brewers...
Genshu (原酒) is undiluted sake with a bold, concentrated flavor. Most sake gets watered down before bottling. Genshu skips that step entirely. What you get is pure, raw brewing li...
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...
Ahead of CRAFT SAKE WEEK, we traveled to Tochigi Prefecture to visit two of the region’s most respected breweries: Kobayashi Shuzo and Senkin. Neither typically offers public tour...
Namagenshu is Japanese sake that is both unpasteurized and undiluted. “Nama” means the sake skips pasteurization, while “genshu” means no water is added after brewing. Because of t...
There’s a moment every spring in Japan when something shifts. The cherry blossoms are just beginning to open, the air feels lighter, and at specialty sake shops, a new kind of bott...
Ten years in, Craft Sake Week is returning for the eighth time to Roppongi Hills from April 17 to 29. “Craft Sake Week 2026 with Omakase byGMO at…
Want to know your Junmai from your Ginjo? The Level 2 WSET course in sake is where it’s at The Wine & Spirit Education Trust (WSET) school on Bermondsey Street is well known fo...
Junmai Ginjo is a premium Japanese sake known for its fruity aroma, smooth texture, and refined balance. Made without added alcohol, it combines polished rice with elegant brewing...
Countdown to Mother’s Day with our Editor’s Picks. SHEZEN offers a drinking experience that sits somewhere between tradition and innovation. Produced by Kitaoka Honten, a seventh-g...
Countdown to Mother’s Day with our Editor’s Picks. SHEZEN offers a drinking experience that sits somewhere between tradition and innovation. Produced by Kitaoka Honten, a seventh-g...
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