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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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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....
Dark Bullet is an izakaya spot on the Upper West Side.
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...
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