SAKE 101: Kanzukuri
Jun. 26. 2022 writer:
A method of brewing sake during the coldest time of year to avoid spoilage
SAKE101
SAKE 101: Jizake
Jun. 20. 2022 writer:
Artisanal, small-batch brews bring intriguing features not seen in mass-produced sake
SAKE 101: Kagami Biraki
Jun. 6. 2022 writer:
An important sake tradition portends good luck, and has deep origins
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
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
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
SAKE 101: Dewasansan
Jan. 24. 2022 writer:
An introduction to Yamagata Prefecture's own unique rice cultivar
SAKE 101: Sanbai Zojo Seishu
Jan. 10. 2022 writer:
The rise and decline of a controversial brewing style once widespread in Japan.
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.
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.
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.
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.
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.
What’s the Difference Between Sake and Shochu?
Jan. 31. 2019 writer:
Japan's two signature alcoholic drinks might be easily confused but are really quite different and have complex worlds of their own.
There Are Lots of Ways to Pronounce “Sake,” But “Saki” Isn’t One of Them
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.”
Hot Sake Warms You Up and Brings Out New Flavors in Your Favorite Drink
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.
