What is Junmai? Ginjo? Special designated grades – The key to pinpointing particular sakes –
Jan. 24. 2017 posted by
This article covers special designated grades and explains how they can be used to help pinpoint specific sake again.
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The role of ‘Hiire’ (pasteurisation) in brewing sake
Nov. 2. 2016 posted by
In this article we look at the process of stabilising sake through pasteurisation.
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Brewing water: the life-force of sake
Oct. 18. 2016 posted by
This article takes an in-depth look at the water that sake is brewed with.
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Sake, the health and beauty elixir?
Oct. 12. 2016 posted by
In this article we reveal sake's secret ability to make you beautiful.
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The ingredient of sake: Shuzokotekimai
Oct. 7. 2016 posted by
In this article we take a look at one of the raw ingredients of sake: Shuzokotekimai (brewing rice).
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The sum of all the ingredients: Moromi – breaking down the jargon
Sep. 20. 2016 posted by
Learn about the Moromi stage in sake production.
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To dilute sake or not to dilute, that is the question
Sep. 11. 2016 posted by
In this article we look at how and why sake is diluted with water after its completion as well as the joys of both diluted and undiluted sake. Finally, we will answer the question: is it better to dilute before drinking or not to dilute and what methods are there to do so?
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What is the Rice Polishing Ratio?
Aug. 5. 2016 posted by
In this article, we decipher yet another item of sake jargon: the rice polishing ratio.
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If you Like to Sip Your Sake, the Ochoko is your Best Friend
Jul. 26. 2016 posted by
Through the origins and etymology of this traditional sake sipping cup, we look at some potential reasons why a smaller serving style became so popular in Japan.
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One of the By-products of Sake: Sake-Kasu
Jul. 19. 2016 posted by
Learn more about one of the by-products of sake: Sake Kasu.
