Latest updates for Namazake

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Recent items include:

  • Kaze no Mori Sake: Nara’s Innovative Approach to Fresh, Unfiltered Nihonshu
  • Karashi: Rice, Koji and Moto Conditioning
  • Masumi Sake: The Nagano Brewery Behind Japan’s No. 7 Yeast

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foodinjapan.org /2 days ago

Kaze no Mori Sake: Nara’s Innovative Approach to Fresh, Unfiltered Nihonshu

Open a well-chilled bottle of Kaze no Mori sake, and the first sip may prickle gently. It feels more like a lively young white wine than a sparkling drink. However, nobody added th...

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foodinjapan.org /1 month ago

Karashi: Rice, Koji and Moto Conditioning

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...

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foodinjapan.org /1 week ago

Masumi Sake: The Nagano Brewery Behind Japan’s No. 7 Yeast

Most sake brands are known for a taste, a rice, or a famous bottle. Masumi is known for something you cannot see: a yeast. In 1946, researchers isolated a yeast from sake fermentin...

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foodinjapan.org /2 weeks ago

Kakimaze (かきまぜ)

Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi,...

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foodinjapan.org /1 week ago

Isojiman Sake: Shizuoka’s Pursuit of Premium Japanese Sake

Isojiman (磯自慢) is a sake brand from Isojiman Shuzo, a brewery founded in 1830. It is based in Yaizu, a fishing port in Shizuoka Prefecture. The brewery describes itself as an ea...

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foodinjapan.org /1 week ago

Nabeshima Sake: Saga’s Award-Winning Japanese Sake Brand

Picture a quiet brewing street near the Ariake Sea, lined with white-walled storehouses. In 2011, a sake from one of those breweries took the top sake prize at the International Wi...

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foodinjapan.org /3 weeks ago

Kōyō-zuke (紅葉漬)

Kōyō-zuke (紅葉漬), also written koyo-zuke or koyozuke, is a ready-to-eat fermented salmon specialty from northern Fukushima Prefecture. Producers make it by curing and maturi...

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foodinjapan.org /5 days ago

Shichiken Sake: Mountain Water, Tradition, and Japanese Sparkling Sake

One bottle is lightly cloudy and velvety. Another is dry, with aromas the brewery compares to pink grapefruit. A third rests in whisky casks, and the brewery describes maple and va...

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foodinjapan.org /1 month ago

Medieval Sake in Japan: Temple Breweries, Sake Shops, and Brewing Innovation

In 1425, a document kept at Kitano Shrine in Kyoto recorded 342 sake businesses inside and around the capital. By then, that number marks how far sake had travelled. It was no long...

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foodinjapan.org /1 month ago

Koshu Miso (甲州味噌)

Koshu miso (з”Іе·ће‘іе™Њ, KЕЌshЕ« miso) is a regional miso associated with Yamanashi Prefecture in central Japan. In its traditional form, producers ferment soybeans with both rice...

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foodinjapan.org /4 weeks ago

Nara and Heian Sake: Court Brewing and History

Beneath the grass of the Heijo Palace site in Nara, archaeologists uncovered a well surrounded by hexagonal stone paving. Nearby lay wooden pipes, the sockets of large ceramic jars...

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foodinjapan.org /1 month ago

Ancient Sake in Japan: Rice, Ritual and Origins

Ancient sake in Japan was not the clear, filtered nihonshu poured today. The term covers a loose family of rice-based alcoholic drinks tied to farming, ritual, and early political...

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foodinjapan.org /1 month ago

History of Sake: From Ancient Rice Fermentation to Modern Nihonshu

The history of sake stretches back roughly two thousand years, at least if you use the word broadly for Japanese alcoholic drinks made from rice. Yet the earliest rice-based drinks...

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