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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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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....
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...
Yamagata sake is a Tohoku regional style known for fruity aroma, clean texture, and careful cold-climate brewing. The prefecture has built a strong reputation around Ginjo, Junmai...
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...
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...
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 begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mol...
Sake evangelist Tomomi Duquette is breathing new life into the heartland of sake brewing.
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...
Fukushima sake is one of Japan’s most highly regarded regional sake styles. The prefecture is known for soft water, rice-growing areas, skilled brewers, and repeated success at nat...
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...
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.
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