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Origin Sake 2016

Kojima, Kurashiki, Okayama-Shi, Japan

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June 15, 2019

In the clinical world of sake brewing, reducing risk is one of the most crucial challenges facing a master brewer. Each batch is made up of several meticulously prepared stages that gradually increase in size and scale. As the stakes get higher and higher with every ad...

May 6, 2019

 Co-founder & Head Brewer Tom Wilson

The word "Craft" is used very liberally in today's more consumer conscious drinks market. Indeed, the question of what actually constitutes a craft product is both highly debatable and comes with its own spectrum of differing defini...

February 3, 2019

There is a very famous saying amongst sake brewers that goes: 1st koji, 2nd moto, 3rd moromi. This is a list of three key stages in the sake brewing process in order of their importance. Repeated like mantra within the walls of the numerous kura throughout Japan, to di...

October 5, 2018

 

Last year a sake made from rice that had been polished to just 1% of its original weight was released to much hype and fanfare. Before the lids had even been popped, komyo, or Zenith as it is called in English, had garnered attention from what felt like all corners of...

September 1, 2018

Isn't it interesting how certain images stick in our subconscience. Back when I first started taking an interest in sake the inevitable first point of call was the extensive body of work written by John Gauntner. It was all those years ago reading one of his books or a...

January 4, 2018

When it comes to brewers rice, one variety consistently steals the limelight. Originally bred by agriculturists in 1936 for the specific purpose of brewing Sake, the mighty Yamada-Nishiki (山田錦) has a reputation for being strong, predictable for the brewers, and slightl...

September 3, 2017

When people ask me about how I developed an interest in sake I usually recall a time during my year abroad in Okayama when I attended a local sake festival. It is true that at this event I tried sake so good that it finally knocked wine off its perch as my drink of cho...

April 25, 2017

The Basics:  Sake Classifications

Understanding the world of wine can be a really complicated affair. Aside from the obvious differences in colour, you have countless grape varieties, huge differences in sweetness and dryness, sparkling or non-sparkling types, the issu...

April 25, 2017

A little over a month ago, I was lucky enough to be offered employment working in a sake brewery. My first thoughts on hearing the news were about how I was finally going to be doing a job that I actually had a personal interest in, and I soon began wondering if perhap...

April 25, 2017

Nihonshu abroad doesn’t really get much mainstream publicity. You might hear it fleetingly mentioned in a travel show or something, as it recently was during Joanna Lumley’s fantastic BBC travel documentary across Japan. I have often wondered how amazing the shows woul...

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