SAKE 101: Futsushu
May. 2. 2022 writer:
Futsushu is a sake classification defined more by what it isn’t, but this underappreciated style holds surprises for the adventurous
LEARN
SAKE 101: Shikomi
Apr. 18. 2022 writer:
What goes into producing sake mash and how different brewing styles affect the finished product
SAKE 101: Kaku-uchi
Apr. 4. 2022 writer:
The Japanese custom of in-store drinking provides a unique outlet to explore sake
The Idiot’s Guide to Sake Brewing
Mar. 31. 2022 writer:
An introduction to the most important text on brewing in early modern Japan (1600-1868)
Sake Goes West: A Rough and Ready History
Mar. 24. 2022 writer:
With sake sales booming abroad, we trace the first steps of Japan’s signature beverage into the world at large
SAKE 101: Multiple Parallel Fermentation
Mar. 21. 2022 writer:
Here’s what makes sake fermentation different from other beverages
SAKE 101: Janome
Mar. 7. 2022 writer:
Sake tasting cups are typically white with two distinctive blue circles at the bottom. But what do these circles mean?
SAKE 101: Pressing
Feb. 21. 2022 writer:
Pressing is the technique of removing rice solids from brewed sake and can impact flavor and style
Women Sake Brewers in Medieval Japan
Feb. 17. 2022 writer:
In medieval Japan (1200-1600) women played a prominent role in sake brewing
SAKE 101: Dewasansan
Jan. 24. 2022 writer:
An introduction to Yamagata Prefecture's own unique rice cultivar
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
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!
