Towards the end of last year I noticed a few interesting discussions simmering away on social media regarding the "true" definition of a toji, often translat...

The so-called "rice polishing war" is finally over. What began over two decades ago and led to the creation of some genuinely superb sake, not to mention an ...

In recent years, the sake industry has been experiencing radical change, both internally and externally. Any debate regarding whether this has been for bette...

Nada in Hyogo prefecture is the undisputed powerhouse of the sake industry. No other region produces more sake annually, with the total volume accounting for...

Located on the southern coast of Shikoku, the smallest of Japan's four main islands, Kochi prefecture is blessed with an abundance of natural beauty. Althoug...

Visiting the the brewery Kinoshita Shuzo in northern Kyoto, makers of Tamagawa.

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 meticulou...

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 ac...

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 ...

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...

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 w...

When it comes to brewers rice, one variety consistently steals the limelight. Originally bred by agriculturists in 1936 for the specific purpose of brewing s...

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. ...

The Basics: Sake Classifications Understanding the world of wine can be a really complicated affair. Aside from the obvious differences in colour, you have ...

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 ...

Nihonshu doesn’t really get much mainstream media publicity outside of Japan. Sure, you might hear it fleetingly mentioned in a travel show or something, as ...