Brewing Process
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People First: KIKUSUI’s Commitment to Empowering through Education
Dec. 19. 2019 posted by
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.
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Sake and Soy Sauce: Culinary Cousins with a Shared History
Oct. 17. 2019 posted by
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.
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Den Sake: The Story of a Sake Pioneer in Modern America
Sep. 5. 2019 posted by
Starting from the ground up in a foreign land, Yoshihiro Sako launchedBegan Den Sake in Oakland, California. It’s uncharted territory for the one-man brewery full of challenges, but also full of unlimited possibilities and adventure in a literal wild west of sake.
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The Science of Sake Aroma
Jul. 11. 2019 posted by
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!
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Demystifying “Umami” with Sake
May. 23. 2019 posted by
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.
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Amazake: An ancient tradition for modern health
Feb. 28. 2019 posted by
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.
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Nigori and Doburoku: Similarly Cloudy, but Two Very Different Brews
Feb. 21. 2019 posted by
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.
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SAKETIMES NEWS – Sep 25th, 2018
Sep. 25. 2018 posted by
The Latest Sake News from Around The World - Sake-Infused Undergarments / Sake Homebrewing Kits / Daiginjo Ensuring All Ingredients Are Domestically
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America’s First Sake Made for Americans
Jul. 13. 2018 posted by
How a small California town became the birthplace of American sake.
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Japanese Sake Infographics – Free to Download!
Jun. 28. 2018 posted by
Free Sake Infographics: Download them today and start learning and extending your Japanese sake vocabulary.
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Hiire – Role of Pasteurization in Sake Production
Nov. 2. 2016 posted by
In this article we look at the process of stabilizing sake through pasteurization.
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Brewing water: the life-force of sake
Oct. 18. 2016 posted by
This article takes an in-depth look at the water that sake is brewed with.
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The ingredient of sake: Shuzokotekimai
Oct. 7. 2016 posted by
In this article we take a look at one of the raw ingredients of sake: Shuzokotekimai (brewing rice).
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Moromi: Sum of All the Ingredients
Sep. 20. 2016 posted by
Learn about the Moromi stage in sake production.
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To dilute sake or not to dilute, that is the question
Sep. 11. 2016 posted by
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?
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What is the Rice Polishing Ratio?
Aug. 5. 2016 posted by
In this article, we decipher yet another item of sake jargon: the rice polishing ratio.
