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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...
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...
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...
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...
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 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...
Pour the same sake into three vessels: a small ceramic cup, a straight-sided glass and a wine glass. Then smell each one. The sake has not changed, yet the three pours may not seem...
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...
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...
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...
Order Kubota at an izakaya, a casual Japanese pub, and you will usually get a restrained, smooth sake with a clean, quick finish. Kubota sake is a Niigata brand made by Asahi-Shuzo...
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...
Pour a glass of sake and take a sip. Then try to say what you noticed. Most people stall right there, because nobody taught them what to look for. This guide on how to taste sake f...
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...
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....
You sit down at a small izakaya counter, and the staff slide over a menu with a long column of kanji. Some words look familiar from bottle labels, while others do not. Meanwhile, s...
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 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...
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...
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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