Why Sake is the Drink of Choice for Winter
Jan. 13. 2022 writer:
Whether served hot or chilled, sake works wonders with winter cuisine and festivities
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SAKE 101: Sanbai Zojo Seishu
Jan. 10. 2022 writer:
The rise and decline of a controversial brewing style once widespread in Japan.
When Sake Fought Sweets
Dec. 23. 2021 writer:
A 19th century woodblock print of famous sake brands battling confections reveals the two products’ fight for consumer attention.
SAKE 101: Sugidama
Dec. 20. 2021 writer:
Exploring the meaning and origins of this iconic sake-making ornament.
SAKE 101: Aiyama
Nov. 15. 2021 writer:
A rare and finicky cultivar that’s found in some of Japan's most sought-after sake labels.
The Fuzzy History of Koji
Oct. 28. 2021 writer:
Koji is so important to sake-making it’s been called Japan’s “National Fungus,” but its origins are murky.
SAKE 101: Serving Temperatures
Oct. 18. 2021 writer:
Whether you prefer it cool or toasty, understanding serving temperatures will deepen your sake knowledge.
SAKE 101: Miyamanishiki
Oct. 4. 2021 writer:
The special qualities and surprising origins of this popular sake rice.
Bodaimoto: The Renaissance of the “Enlightened” Starter
Sep. 30. 2021 writer:
Some brewers are returning to the traditional bodaimoto starter method that naturally cultivates lactic acid.
Drinking in Tradition: A Short History of Izakaya
Sep. 9. 2021 writer:
The history of how sake gave rise to Japan’s famed and unique gastropubs.
Best in Class: A Primer on the World’s Premier Sake Certification Courses
Aug. 19. 2021 writer:
Pick the right sake certification program with this breakdown of price, difficulty and curriculum.
SAKE 101: What is ‘Tokubetsu’ Anyway?
Aug. 5. 2021 writer:
An especially confusing sake category, demystified.
SAKE 101: Brewer’s Alcohol (Jozo Alcohol)
Jul. 1. 2021 writer:
Some sake surprisingly have distilled alcohol added to them, but there's a method to the madness.
SAKE 101: Kimoto and Yamahai
May. 27. 2021 writer:
Kimoto and yamahai are traditional brewing approaches that still thrive today, bringing unique flavors and character. Here’s a primer on these cherished but recently less common techniques.
SAKE 101: How is Sake Made?
Apr. 22. 2021 writer:
Learn about the complicated production process of sake with this easy-to-understand illustrated guide.
Want to Start a Sake Brewery in Japan? It’s Now a whole lot easier
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:
Sake and Soy Sauce: Culinary Cousins with a Shared History
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.
Yumeurara and Shinho Sake Breathe New Life into a Gem of Japanese Agriculture
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.
Breweries Embracing the Can-Do Spirit When It Comes to “Bottle Can” Sake
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.
The Science of Sake Aroma
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!
Understanding the Dates on Sake Labels
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.
Toji Pull Their Weight: The Heaviest Sake-making Equipment
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.
Demystifying “Umami” with Sake
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.
Geographical Indication and A Case for Calling Sake “Nihonshu” Instead
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.
Sake and Sakura: A Match Made in Hanami Heaven
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.
Amazake: An ancient tradition for modern health
Feb. 28. 2019 writer:
Amazake is a sweet, cloudy drink with a venerable history going back over a thousand years in Japan. This article taps into its sweet potential.
Nigori and Doburoku: Similarly Cloudy, but Two Very Different Brews
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.
