SAKE 101: Pressing
Feb. 21. 2022 writer:
Pressing is the technique of removing rice solids from brewed sake and can impact flavor and style
ARTICLES (5)
Women Sake Brewers in Medieval Japan
Feb. 17. 2022 writer:
In medieval Japan (1200-1600) women played a prominent role in sake brewing
SAKETIMES NEWS – Feb 14, 2022
Feb. 14. 2022 writer:
In the news this week: A startup sake brewery in Niigata is doing things a little differently and turning heads in the process. Then, Choryo Shuzo in Nara is set to become the next prime cherry blossom viewing spot with sake and beer on tap. Last, a sake brewery in Hyogo makes an unexpected leap into the pharmaceutical market.
Hakkaisan x Brooklyn Kura: Working Together for the Future of Sake
Feb. 10. 2022 writer:
A Japanese and an American brewery form an international partnership
Sequoia Sake Brings Fresh Sake to the West Coast
Feb. 3. 2022 writer:
Jake Myrick and Noriko Kamei founded Sequoia Sake to bring unpasteurized sake to US customers
Correspondent Reports: Mexico’s Passion for Sake
Feb. 1. 2022 writer:
SAKETIMES Correspondent reports what's going on around the world
SAKETIMES NEWS – Jan 31, 2022
Jan. 31. 2022 writer:
In the news this week: The winner of Asahi Shuzo’s annual rice contest sells their harvest for a small fortune. Then, Taiwanese student artists pay homage to Kyoto sake with stylish cup sets. Last, add a dash of sake to any meal with an upcoming line of sake-infused salts.
The Ethical Spirits & Co Tackle Sake Sustainability Issue with Craft Gin
Jan. 27. 2022 writer:
An innovative gin distilled from recycled sake lees is attracting attention for both its ingredients and its flavor
SAKE 101: Dewasansan
Jan. 24. 2022 writer:
An introduction to Yamagata Prefecture's own unique rice cultivar
