Andrew RussellAug 17, 20214 minNoguchi Naohiko: Seven decades in the making. On a recent trip to the beautiful region of Kaga in Ishikawa prefecture I had but one souvenir on my wish list: sake brewed by the...
Andrew RussellJul 11, 20214 minGakki Masamune and Aiyama, Hyogo's worst kept secretGakki Masamune 楽器正宗 from Okidaikichi Honten in Fukushima has one of the prettiest designs I have seen on a sake label in quite some time....
Andrew RussellApr 1, 20215 minSake Perfection (April Fools)Introducing the world's first sake with an incredible 0.00% rice polishing. Yes, you read that correctly! In what is a world first, the...
Andrew RussellMar 21, 20213 minThe Revival of Hiroshima Omachi In a departure from my usual sake reviews, this time I will be focusing on the rice variety rather the actual sake itself. This is for...
Andrew RussellOct 18, 20206 minThe School of KimotoOrthodox sake brewing requires the preparation of a yeast starter, a small batch of steamed rice, koji, water, and of course yeast,...
Andrew RussellJun 28, 20209 minOne Cup Sake: More than just a single serving friendThe now iconic blue and white label that adorns Ozeki's One Cup sake first burst onto the scene back in 1964. The release, of what was at...
Andrew RussellFeb 8, 20208 minStanding on the shoulders of giants: Defining the position of Master Brewer. Towards the end of last year I noticed a few interesting discussions simmering away on social media regarding the "true" definition of a...
Andrew RussellJan 5, 202014 minHenpei and Genkei: Rice polishing for a new era in Ginjo brewing.The so-called "rice polishing war" is finally over. What began over two decades ago and led to the creation of some genuinely superb...
Andrew RussellNov 10, 201914 minA New Hope: Rejecting terroir and the wider gentrification of sake.In recent years, the sake industry has been experiencing radical change, both internally and externally. Any debate regarding whether...
Andrew RussellSep 22, 20199 minNada: Brewing with Nature's BountyNada in Hyogo prefecture is the undisputed powerhouse of the sake industry. No other region produces more sake annually, with the total...
Andrew RussellAug 27, 20194 minBijofu and The Handsome Man of TosaLocated on the southern coast of Shikoku, the smallest of Japan's four main islands, Kochi prefecture is blessed with an abundance of...
Andrew RussellJun 18, 20193 minTamagawa: The Jewel River of KyotoVisiting the brewery Kinoshita Shuzo in northern Kyoto, makers of Tamagawa.
Andrew RussellJun 15, 20198 minSpontaneous Sake: A Walk On The Wild Side Of BrewingIn the clinical world of sake brewing, reducing risk is one of the most crucial challenges facing a master brewer. Each batch is made up...
Andrew RussellMay 6, 20195 minKanpai London: Crafting the Sake RevolutionCo-founder & Head Brewer Tom Wilson The word "Craft" is used very liberally in today's more consumer conscious drinks market. Indeed, the...
Andrew RussellFeb 3, 201911 minThe Devil is in the Detail: The Precarious Task of Washing and Soaking RiceThere 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...
Andrew RussellOct 5, 20188 minThe Truth About Rice Milling: Three Sake That Crack The Common NarrativeLast 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...
Andrew RussellSep 1, 20185 minThe Wandering Poet of ShimaneIsn't it interesting how certain images stick in our subconscience. Back when I first started taking an interest in sake, the inevitable...
Andrew RussellJan 4, 20185 minOmachi: The Phantom Sake RiceWhen it comes to brewers rice, one variety consistently steals the limelight. Originally bred by agriculturists in 1936 for the specific...
Andrew RussellSep 3, 20176 minIs Dassai becoming a bit Dasai?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...
Andrew RussellApr 25, 20178 minThe Basics: Beginners Guide to Sake ClassificationsThe Basics: Sake Classifications Understanding the world of wine can be a really complicated affair. Aside from the obvious differences...