SAKE 101: Kanzukuri
Jun. 26. 2022 writer:
A method of brewing sake during the coldest time of year to avoid spoilage
Tips
SAKE 101: Jizake
Jun. 20. 2022 writer:
Artisanal, small-batch brews bring intriguing features not seen in mass-produced sake
SAKE 101: Kagami Biraki
Jun. 6. 2022 writer:
An important sake tradition portends good luck, and has deep origins
SAKE 101: Futsushu
May. 2. 2022 writer:
Futsushu is a sake classification defined more by what it isn’t, but this underappreciated style holds surprises for the adventurous
SAKE 101: Shikomi
Apr. 18. 2022 writer:
What goes into producing sake mash and how different brewing styles affect the finished product
SAKE 101: Kaku-uchi
Apr. 4. 2022 writer:
The Japanese custom of in-store drinking provides a unique outlet to explore sake
Simone Maynard’s 5 Tips for Beginners
Mar. 17. 2022 writer:
The host of Taste with the Toji has tips for turning up the heat in your sake love affair
SAKE 101: Janome
Mar. 7. 2022 writer:
Sake tasting cups are typically white with two distinctive blue circles at the bottom. But what do these circles mean?
SAKE 101: Pressing
Feb. 21. 2022 writer:
Pressing is the technique of removing rice solids from brewed sake and can impact flavor and style
Women Sake Brewers in Medieval Japan
Feb. 17. 2022 writer:
In medieval Japan (1200-1600) women played a prominent role in sake brewing
SAKE 101: Dewasansan
Jan. 24. 2022 writer:
An introduction to Yamagata Prefecture's own unique rice cultivar
SAKE 101: Sanbai Zojo Seishu
Jan. 10. 2022 writer:
The rise and decline of a controversial brewing style once widespread in Japan.
SAKE 101: Sugidama
Dec. 20. 2021 writer:
Exploring the meaning and origins of this iconic sake-making ornament.
SAKE 101: Aiyama
Nov. 15. 2021 writer:
A rare and finicky cultivar that’s found in some of Japan's most sought-after sake labels.
SAKE 101: Serving Temperatures
Oct. 18. 2021 writer:
Whether you prefer it cool or toasty, understanding serving temperatures will deepen your sake knowledge.
SAKE 101: Miyamanishiki
Oct. 4. 2021 writer:
The special qualities and surprising origins of this popular sake rice.
SAKE 101: What is ‘Tokubetsu’ Anyway?
Aug. 5. 2021 writer:
An especially confusing sake category, demystified.
SAKE 101: Brewer’s Alcohol (Jozo Alcohol)
Jul. 1. 2021 writer:
Some sake surprisingly have distilled alcohol added to them, but there's a method to the madness.
Beau Timken’s 5 Tips for Beginners
Jun. 17. 2021 writer:
The proprietor of America's first sake store gives us some quick and dirty tips for new sake explorers.
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.
John Gauntner’s 5 Tips for Beginners
Apr. 8. 2021 writer:
A pro sake educator gives us advice on going from curious to sake connoisseur, one sip at a time.
True Sake: An American Shop Spreading the Gospel of Sake
Mar. 13. 2020 writer:
Saying Beau Timken’s sake boutique in San Francisco got in on the ground floor of globalized sake is an understatement. Since 2003, True Sake has been on the frontlines of sake’s expansion in the USA and, through hard work and ingenuity, the shop has helped sway public opinion in sake’s favor one customer at a time.
Want to Start a Sake Brewery in Japan? It’s Now a whole lot easier
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:
The Etiquette of Opening a Sake Bottle
Jun. 13. 2019 writer:
For a surefire way to impress at any sake-themed gathering, be sure to read these quick and easy methods for opening sake bottles like a pro. It’s more than just screwing off the cap, but still easy enough that anyone can do it right away.
Best Ways to Store Sake at Home
May. 16. 2019 writer:
Standing up or lying down? Refrigerated or not? Know the right way to hang on to your sake.
There Are Lots of Ways to Pronounce “Sake,” But “Saki” Isn’t One of Them
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.”
Hot Sake Warms You Up and Brings Out New Flavors in Your Favorite Drink
Jan. 10. 2019 writer:
It's winter again in many parts of the globe, which means it's the best time to explore the world of hot sake. Even if you’ve tried it before, it’s likely your hot sake experiences until now were just probing the surface of this particular rabbit hole.
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!
How Much Alcohol is in Sake?
Nov. 23. 2018 writer:
For the most part, sake has a standard degree of alcohol content, but if you look hard enough, you can always find one that matches your particular brand of stiffness.
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.
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.
