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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...
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...
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...
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...
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.
Sake evangelist Tomomi Duquette is breathing new life into the heartland of sake brewing.
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...
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...
稲とアガベが、最高級ボトリングティーブランド「IBUKI」の和紅茶茶葉を使用したクラフトサケを新発売
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 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...
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...
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...
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...
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...
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...
Fukuoka is best known as a food city, yet it also brews serious sake. The prefecture sits in northern Kyushu, facing the sea and the Korean Peninsula. People often picture Hakata r...
Limited to just 600 bottles worldwide, Sublime Kiku represents the second chapter of the exclusive Sublime Collection, a sensory journey connecting Spain, the Americas, France and...
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...
「大関 のものも新酒初しぼり パック 2,000ml」が、現在開催中のAmazonタイムセールの対象に。
【サンシャインシティプリンスホテル】夏の涼を味わう、日本酒と和会席の饗宴 「越銘醸」×「和食 むさし野」レストランコラボレーションイベントを開催
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...
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