SAKE 101: What is ‘Tokubetsu’ Anyway?
Aug. 5. 2021 writer:
An especially confusing sake category, demystified.
Sake Terms
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.
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.
Understanding the Dates on Sake Labels
Jun. 27. 2019 writer:
The dates printed on the labels of sake bottles are admittedly not the most straightforward things in the world. However, once you understand the basic logic behind them they can be an excellent tool to ensure you get the most out of your favorite sake brands.
A toast to “Kanpai” !
Dec. 20. 2018 writer:
Most sake fans know that “Kanpai!” is Japanese for “Cheers!” But what does the word itself mean, and what are the traditions associated with it?
Choose the Best Cups to Elevate Your Sake Game
Dec. 13. 2018 writer:
Size, shape, and material all have a big impact on how a single sake can taste. Read up on the basics of cup choice to level up your sake experience!
What is Junmai? Ginjo? Special designated grades – The key to pinpointing particular sakes –
Jan. 24. 2017 writer:
This article covers special designated grades and explains how they can be used to help pinpoint specific sake again.
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.
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.
If you Like to Sip Your Sake, the Ochoko is your Best Friend
Jul. 26. 2016 writer:
Through the origins and etymology of this traditional sake sipping cup, we look at some potential reasons why a smaller serving style became so popular in Japan.
Sake-Kasu: Amazing By-product of Sake
Jul. 19. 2016 writer:
Have you ever come across a white, brick-looking paste at your local sake store and wondered what it was? Learn more about one of the by-products of sake: Sake Kasu.
The Blueprint of Sake
Jul. 15. 2016 writer:
What is sake? What is it made from? and how close is it to wine? Those are the questions we answer as we breakdown the blueprint of sake.
Riddle on the Bottle: BY — Brewing Year
Jul. 4. 2016 writer:
You might have seen the letters 'BY' printed on a sake bottle, but just what do they mean?
Have you Tried Nama-zake?
Jun. 27. 2016 writer:
This article looks at what Nama-zake is and how best to enjoy it.
What is the Type of Sake “Nama-Chozo” All About?
May. 20. 2016 writer:
Today's article explains the type of sake "Nama-Chozo".
Easy-to-Understand Interpretation of Jargon – Muroka Nama Genshu?
May. 6. 2016 writer:
Today's article offers up an easy-to-understand explanation of Muroka Nama Genshu type sake.
The Difference Between Ageing and Hine
May. 6. 2016 writer:
A discussion on the difference between ageing and Hine (a type of ageing that is accompanied by off-flavours and unfavourable odours).
What Is This “Koji” You Talk About?
May. 2. 2016 writer:
In today's article, we profile the "koji".. as a teaser, let us just say that it plays a very important role in the brewing of Japanese sake.
