North American Sake Brewery: Transcontinental Dreams
Apr. 7. 2022 writer:
Andrew Centofante is the pioneering mind behind North American Sake Brewery and is co-founder of the Sake Brewers Association of North America
Jim Rion Articles
Jim Rion is an American freelance translator and writer living in Yamaguchi Prefecture, Japan. A resident of Yamaguchi since 2004, he fell in love with local sake and now works extensively with small sake breweries around Japan. He has translated websites for local brewers Nagayama Honke Shuzojo, Yaoshin Shuzo, and Hatsumomidi. His writing has appeared in Sake Today, and on websites like Nippon.Com, WorkInJapan.Today, and his own site. He also runs a bi-weekly newsletter, Ochoko Times. His family is under the control of a massive cat, but no one is complaining.
Professional Website: www.JimRion.com
Sake Website: www.YamaguchiSake.com
Twitter: @Jim_D_Rion
Instagram: Jim_and_jizake
Sequoia Sake Brings Fresh Sake to the West Coast
Feb. 3. 2022 writer:
Jake Myrick and Noriko Kamei founded Sequoia Sake to bring unpasteurized sake to US customers
Vegan Sake, Clarified
Jan. 20. 2022 writer:
A lot of sake is naturally vegan, but vegan drinkers should beware of occasional unexpected additions
Heeding the Call of Void Sake in Lexington, Kentucky
Dec. 9. 2021 writer:
Three friends in Kentucky bring craft beer insight and new energy to craft sake.
In the Mix: The Surprisingly Long History of Blending Sake
Dec. 2. 2021 writer:
There’s a lot of buzz around sake blending recently, but the practice is older than you might think.
YamaSake Brewery in Knonau, Switzerland Serves Uniquely Swiss Brews
Nov. 18. 2021 writer:
Brothers Oliver and Christian Weibel brew sake outside of Zurich with local flair.
Wetlands Sake Offers a Taste of Japan with a Louisiana Twist
Sep. 23. 2021 writer:
Wetlands Sake uses locally developed and grown Pirogue rice to make junmai sake in the heart of New Orleans.
The Changing Face of Sake Rice Farming
Sep. 16. 2021 writer:
The Covid-19 pandemic is accelerating changes that were already transforming sake rice agriculture.
Nanobreweries Balance Freedom with Business Realities
Aug. 12. 2021 writer:
Tiny breweries leverage their small scale to stay afloat despite economic pressures.
Big Numbers, Big Flavor: A Look at Low Milling Rates in Sake
Jul. 8. 2021 writer:
More breweries are bucking ginjo trends and brewing sake from barely-polished rice.
Women Making an Impact on Sake Brewing
Jun. 3. 2021 writer:
Women are breaking through an unwritten ban in the sake industry to enormous success.
