Nov. 8. 2021 writer:
In the news this week: Making shirts look their whitest is yet another newly discovered use for sake lees. Then, Chiyomusubi Sake Brewery has big plans to break into the whiskey market. Finally, a Kochi City brewery wants to turn people everywhere on to the joy of drinking from a hollowed out yuzu fruit.
Nov. 4. 2021 writer:
How a pioneering sake event overcame adversity after its pandemic hiatus.
Oct. 31. 2021 writer:
SAKETIMES Correspondent reports what's going on around the world.
Oct. 28. 2021 writer:
Koji is so important to sake-making it’s been called Japan’s “National Fungus,” but its origins are murky.
Oct. 25. 2021 writer:
In the news this week: A very special flavor of potato chip with the sole purpose of pairing with Yamashiroya sake. Then, for those having trouble navigating the complex world of sake flavor, a new AI system is here to help. Finally, a former Hermès VP lends his talents to the luxury sake brand SAKE HUNDRED.
Oct. 21. 2021 writer:
How homebrewing taught me to appreciate a whole new side of sake
Oct. 18. 2021 writer:
Whether you prefer it cool or toasty, understanding serving temperatures will deepen your sake knowledge.
Oct. 14. 2021 writer:
With a state-of-the-art facility up and running, this popular pairing sake looks set for success.
Oct. 11. 2021 writer:
In the news this week: Haccoba and Heralbony are bringing together sake and art in support of artists with disabilities. Then, a prestigious head brewer without a brewery now travels Japan in pursuit of new and exciting sake. Finally, a rare chance for anyone in the world to get a free education in sake is set to kick off at the end of October.
SAKETIMES is Japan’s most viewed, shared, trusted, and relied upon online source covering all-things-sake.
