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.
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.
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!
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.
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.
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.
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
Jul. 13. 2018 posted by
How a small California town became the birthplace of American sake.
Jun. 28. 2018 posted by
Free Sake Infographics: Download them today and start learning and extending your Japanese sake vocabulary.
Nov. 2. 2016 posted by
In this article we look at the process of stabilizing sake through pasteurization.
Oct. 18. 2016 posted by
This article takes an in-depth look at the water that sake is brewed with.
Oct. 7. 2016 posted by
In this article we take a look at one of the raw ingredients of sake: Shuzokotekimai (brewing rice).
Sep. 20. 2016 posted by
Learn about the Moromi stage in sake production.
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?
Aug. 5. 2016 posted by
In this article, we decipher yet another item of sake jargon: the rice polishing ratio.
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