Sep. 30. 2021 writer:
Some brewers are returning to the traditional bodaimoto starter method that naturally cultivates lactic acid.
Aug. 19. 2021 writer:
Pick the right sake certification program with this breakdown of price, difficulty and curriculum.
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.