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Two tanks of sake sit side by side in a storage building. Same rice, same yeast, same recipe, same brewing season. Yet one tastes rounder, while the other carries sharper acidity....
Bottling, or binzume (瓶詰め) in Japanese, is the stage where finished sake enters its retail container. Brewers fill, seal and then check the liquid they have spent months prepari...
In 1975, a brewery in Fukui Prefecture released a daiginjo at a time when such highly refined sake was still closely tied to technical competitions rather than ordinary retail. Dai...
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...
We'll have a short stroll among some of the recent Japanese distilleries, all selected by Lucky Choice and friends in Asia. We're happy to try Shizuoka again, as well as Sakurao wh...
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...
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...
Bottles with a bold “23” on the label appear on sake lists in Japan and overseas. The figure is easy to mistake for alcohol strength, but it means something else. Dassai sake is a...
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...
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...
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...
In 1697, roughly 640,000 casks of sake arrived in Edo by sea. Almost none of it came from Nada, although that district later dominated Japanese brewing. Edo period sake is not real...
You pick up a bottle in a Japanese liquor shop and turn it around. On the back, you find a column of kanji and numbers: Junmai Ginjo, 55%, 15%, Yamada Nishiki, +3. So learning how...
A plate of salt-grilled fish arrives, its skin still crackling. You take a sip of sake, then a bite of fish, then another sip. Somehow the fish tastes richer and the sake feels cle...
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...
Shopping for premium sake can feel overwhelming when you’re faced with new labels, grading systems and unfamiliar Japanese terminology. You... The post A Guide to Premium Sake: Eva...
In fiscal 1973, Japan’s breweries shipped about 1.77 million kiloliters of sake, more than in any year before or since. Fifty years later, the figure was under 400,000. Modern sake...
In 1899, Japan’s liquor tax overtook the land tax as the largest source of national revenue. In other words, brewing changed enormously in a single generation. Meiji era sake, the...
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...
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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