Dec. 2. 2021 writer:
There’s a lot of buzz around sake blending recently, but the practice is older than you might think.
Sep. 30. 2021 writer:
Some brewers are returning to the traditional bodaimoto starter method that naturally cultivates lactic acid.
Feb. 21. 2020 writer:
In the sake world, it’s often the toji - or "brewmaster" - who gets the lion’s share of the praise. But while toji may play a very important role, sake brewing requires a lot of hands on deck - some of whom, increasingly, contribute skills that have little to do with the actual brewing process. Breweries like Tatenokawa, Inc. are starting to take seriously the parts of the business that don’t get fermented and bottled, often to great effect.
Jan. 29. 2020 writer:
For decades in Japan, the idea of a start-up sake brewery, or “kura,” was virtually unheard of due to strict government regulation. But, this year sees a significant loosening of these restrictions, making the idea of opening a new brewery much more feasible. It’s an ongoing process of deregulation in its early stages, but here’s what we know so far:
Why Tour a Brewery When You Can Spend the Weekend in One? World’s First Sake Brewery Hotel to Open in Nagano
Jan. 23. 2020 writer:
Kurabito Stay, a new start-up in Nagano Prefecture, offers guests three-day, two-night stays in an actual sake brewery. It’s such a perfect travel experience for fans of sake or Japanese culture in general that it’s a surprise no one’s thought of it sooner. But, Kurabito Stay wasn’t easy to get off the ground, and took some ingenuity and a little luck for mother-turned-entrepreneur Mariko Tazawa to pull off.
Jan. 9. 2020 writer:
The sake industry is currently in a new state of change. Domestic demand is continually slipping and yet global sales have never been better and continue to grow. This leaves the producers at an interesting crossroads the likes of which they have never seen before. For one group of 12 breweries, the key to drinkers’ hearts worldwide and to the future of sake lies in sustainably and locally produced organic rice made in-house.
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.
Sep. 12. 2019 writer:
Terminal 2 of the airport houses a duty-free liquor shop that lets you sample sake before buying. Team SAKETIMES was invited to get a frontline view of what makes this outlet special.
A Sake Maker, a Buddhist Temple, and the Evolving Role of Traditional Institutions in Small-town Japan
Apr. 4. 2019 writer:
"The world-famous sake maker, KIKUSUI, teams up with Chotokuji, a local Buddhist temple, to give back to the neighborhood they call home - in the process providing a fascinating case study on the evolving role of traditional institutions in modern Japan."
Feb. 12. 2019 writer:
"We’ve reached an age in which producing great sake isn’t necessarily enough to translate into great sales."
Jan. 24. 2019 writer:
Explore all the ways to enjoy mirin, the sake-like seasoning found in nearly every kitchen in Japan but scare everywhere else.
Jan. 17. 2019 writer:
The ship has sailed on a lot of ways English speakers pronounce Japanese words, but there’s still time to save “sake” from becoming “saki.”
Dec. 27. 2018 writer:
Join us for a look at some of the things, both traditional and modern, Japanese people do as one year becomes the next. And, learn about the traditional New Year's sake known as "toso."
Nov. 16. 2018 writer:
Join us for a whirlwind tour of all you need to know about yuzu and its uses in everything from sake to snacks.