Jan. 29. 2020 writer:
For decades in Japan, the idea of a start-up sake brewery, or “kura,” was virtually unheard of due to strict government regulation. But, this year sees a significant loosening of these restrictions, making the idea of opening a new brewery much more feasible. It’s an ongoing process of deregulation in its early stages, but here’s what we know so far:
Oct. 17. 2019 writer:
On the surface, sake - a clear and sweet alcoholic drink - and soy sauce, a dark and salty condiment, might not seem to have much in common. Surprisingly, though, they’re both made in similar ways and, as a result have contributed much to each other’s development throughout history. Let’s take a closer look at the similarities and differences between these two cornerstones of Asian cuisine.
Sep. 26. 2019 writer:
One of the interesting things about the world of sake is that every one of the thousands of brands has a story behind it. Take Shinho, a junmai sake that was released as a part of the Sake 100 line of luxury brands. This story begins in the Noto Peninsula of Ishikawa Prefecture. Once a jewel of the farming industry in Japan, the area suddenly found itself on the brink of collapse.
Aug. 9. 2019 writer:
In the long history of sake, packaging in metal bottles is a relatively new technique. Still, doing so seems to have combined the benefits of every other material to date, including glass, plastic, and paper boxes. Improving the flow of sake for both brewery and drinker, it’s a wonder that this wasn’t done sooner.
Jul. 11. 2019 writer:
In the worlds of sake and wine alike, descriptions like “luscious fruit” and “warm spices” adorn labels and crop up in discussion describing the “nose” of particular drinks. But what exactly imbues a beverage with these unmistakable aromas without such fruits or spices even being present? It’s time for a chemistry lesson as we take a deep dive into the topic of sake aroma!
Jun. 27. 2019 writer:
The dates printed on the labels of sake bottles are admittedly not the most straightforward things in the world. However, once you understand the basic logic behind them they can be an excellent tool to ensure you get the most out of your favorite sake brands.
Jun. 20. 2019 writer:
Sake is sometimes seen as a classy drink which belies the hours of backbreaking labor that goes into making it. So let’s take a look behind the scenes at some of the things brewery staff have to haul around on a daily basis and weigh them all for good measure.
May. 23. 2019 writer:
It’s a taste we’ve all known since before we were born, but most of us still can’t put a finger on what exactly “umami” is. Luckily, sake can be a great tool to help develop a sense for this widely underestimated and misunderstood flavor element.
Apr. 18. 2019 writer:
As sake continues to gain momentum in the global market there are many reasons why it might be wise to introduce its proper name of "nihonshu" (a.k.a. Japanese sake) on a global level. Your drinking satisfaction may depend on it.
Mar. 22. 2019 writer:
Although cherry blossoms and sake are both iconic symbols of Japan, the two are actually more intricately linked than meets the eye. From the annual outdoor drinking parties of "hanami" to sake made from actual sakura, they’ve both worked together to mold modern Japanese culture in many ways.
Feb. 21. 2019 writer:
There are two kinds of cloudy sake: nigori sake and doburoku. One is readily available at sake retailers. The other can rarely be brewed legally in Japan.
Jan. 24. 2019 writer:
Explore all the ways to enjoy mirin, the sake-like seasoning found in nearly every kitchen in Japan but scare everywhere else.
Jan. 17. 2019 writer:
The ship has sailed on a lot of ways English speakers pronounce Japanese words, but there’s still time to save “sake” from becoming “saki.”
Jan. 10. 2019 writer:
It's winter again in many parts of the globe, which means it's the best time to explore the world of hot sake. Even if you’ve tried it before, it’s likely your hot sake experiences until now were just probing the surface of this particular rabbit hole.
Dec. 27. 2018 writer:
Join us for a look at some of the things, both traditional and modern, Japanese people do as one year becomes the next. And, learn about the traditional New Year's sake known as "toso."
Nov. 16. 2018 writer:
Join us for a whirlwind tour of all you need to know about yuzu and its uses in everything from sake to snacks.
Nov. 9. 2018 writer:
Almost all major types of alcohol are named by the way they are made, so why is "rice wine" wrongfully living in the shadow of a totally unrelated beverage?
Oct. 26. 2018 writer:
Terroir [ter-wahr] n.: The collective character of an artisanal crop derived from the human and environmental factors involved in its growth and cultivation.
Terroir is a major buzzword in the wine world. But, is there terroir in sake? It’s complicated. Join us for this crash course in terroir, sake and the growing interest in sake provenance.