SAKE 101: Shikomi
Apr. 18. 2022 writer:
What goes into producing sake mash and how different brewing styles affect the finished product
Brewing Process
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 101: Multiple Parallel Fermentation
Mar. 21. 2022 writer:
Here’s what makes sake fermentation different from other beverages
In the Mix: The Surprisingly Long History of Blending Sake
Dec. 2. 2021 writer:
There’s a lot of buzz around sake blending recently, but the practice is older than you might think.
What’s Better Than Drinking Sake? Making It! — My Homebrewing Adventure with MiCURA
Oct. 21. 2021 writer:
How homebrewing taught me to appreciate a whole new side of sake
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.
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.
People First: KIKUSUI’s Commitment to Empowering through Education
Dec. 19. 2019 writer:
A chance encounter led KIKUSUI and their American distributor, Mutual Trading, to join forces in employee education. SAKETIMES goes behind the scenes of the immersive internship at the brewer’s facilities.
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.
Den Sake: The Story of a Scrappy Sake Pioneer in America
Sep. 5. 2019 writer:
Yoshihiro Sako bootstrapped his way to creating Den Sake, one of California’s premier small-batch sake breweries
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!
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.
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.
SAKETIMES NEWS – Sep 25th, 2018
Sep. 25. 2018 writer:
The Latest Sake News from Around The World - Sake-Infused Undergarments / Sake Homebrewing Kits / Daiginjo Ensuring All Ingredients Are Domestically
America’s First Sake Made for Americans
Jul. 13. 2018 writer:
How a small California town became the birthplace of American sake.
Japanese Sake Infographics – Free to Download!
Jun. 28. 2018 writer:
Free Sake Infographics: Download them today and start learning and extending your Japanese sake vocabulary.
Hiire – Role of Pasteurization in Sake Production
Nov. 2. 2016 writer:
In this article we look at the process of stabilizing sake through pasteurization.
Brewing water: the life-force of sake
Oct. 18. 2016 writer:
This article takes an in-depth look at the water that sake is brewed with.
The ingredient of sake: Shuzokotekimai
Oct. 7. 2016 writer:
In this article we take a look at one of the raw ingredients of sake: Shuzokotekimai (brewing rice).
Moromi: Sum of All the Ingredients
Sep. 20. 2016 writer:
Learn about the Moromi stage in sake production.
To dilute sake or not to dilute, that is the question
Sep. 11. 2016 writer:
In this article we look at how and why sake is diluted with water after its completion as well as the joys of both diluted and undiluted sake. Finally, we will answer the question: is it better to dilute before drinking or not to dilute and what methods are there to do so?
What is the Rice Polishing Ratio?
Aug. 5. 2016 writer:
In this article, we decipher yet another item of sake jargon: the rice polishing ratio.
