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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...
In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.
Sake is one of those drinks that rewards curiosity. The bottle looks simple. The contents taste complex. And the process behind it turns out to be genuinely fascinating, combining...
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...
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...
There is a stretch of land between Kobe and Nishinomiya that produces more sake than anywhere else in Japan. It is not especially large. You could drive through it in twenty minute...
There’s a moment every spring in Japan when something shifts. The cherry blossoms are just beginning to open, the air feels lighter, and at specialty sake shops, a new kind of bott...
Ahead of CRAFT SAKE WEEK, we traveled to Tochigi Prefecture to visit two of the region’s most respected breweries: Kobayashi Shuzo and Senkin. Neither typically offers public tour...
Aomori is a quiet heavyweight in the world of Japanese sake. The prefecture sits at the northern tip of Honshu. Winters bite hard and snow piles high. That harsh cold helps brewers...
Ten years in, Craft Sake Week is returning for the eighth time to Roppongi Hills from April 17 to 29. “Craft Sake Week 2026 with Omakase byGMO at…
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...
Junmai Ginjo is a premium Japanese sake known for its fruity aroma, smooth texture, and refined balance. Made without added alcohol, it combines polished rice with elegant brewing...
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...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
Niigata has long been associated with sake in Japan, not just as a place where it’s made, but as a region that helped shape how it’s understood. With…
Genshu (原酒) is undiluted sake with a bold, concentrated flavor. Most sake gets watered down before bottling. Genshu skips that step entirely. What you get is pure, raw brewing li...
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...
DASSAI and Mitsubishi Heavy Industries report a successful completion of the first mission of the "DASSAI MOON Project", an initiative aimed at producing sake on the surface of the...
Large-scale sake festivals are taking over the city next weekend. We find out why and help you decide which one to attend.
Futsushu is the everyday sake most commonly drunk in Japan. You can find it in supermarkets, izakaya, convenience stores, and family dinners. It represents the casual side of Japan...
Junmai Daiginjo is considered one of the most refined styles of Japanese sake. Made with highly polished rice and no added alcohol, it is known for delicate fruity aroma, silky tex...
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