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.
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
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.
