Noguchi 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...
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Andrew Russell
- Jul 11, 2021
- 4 min
Gakki Masamune and Aiyama, Hyogo's worst kept secret
Gakki 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....
151 views0 comments
Andrew Russell
- Apr 1, 2021
- 5 min
Sake 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...
299 views0 comments
Andrew Russell
- Mar 21, 2021
- 3 min
The 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...
103 views0 comments
Andrew Russell
- Oct 18, 2020
- 6 min
The School of Kimoto
Orthodox sake brewing requires the preparation of a yeast starter, a small batch of steamed rice, koji, water, and of course yeast,...
388 views0 comments
Andrew Russell
- Jun 28, 2020
- 9 min
One Cup Sake: More than just a single serving friend
The 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...
822 views0 comments
Andrew Russell
- Feb 8, 2020
- 8 min
Standing 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...
120 views0 comments
Andrew Russell
- Jan 5, 2020
- 14 min
Henpei 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...
1,002 views0 comments
Andrew Russell
- Nov 10, 2019
- 11 min
A New Hope: Rejecting terroir and the wider gentrification of sake.
The sake industry has been undergoing radical change over the last few decades. Few would argue that this change was necessary to...
801 views0 comments
Andrew Russell
- Sep 22, 2019
- 9 min
Nada: Brewing with Nature's Bounty
Nada in Hyogo prefecture is the undisputed powerhouse of the sake industry. No other region produces more sake annually, with the total...
136 views0 comments
Andrew Russell
- Aug 27, 2019
- 4 min
Bijofu and The Handsome Man of Tosa
Located on the southern coast of Shikoku, the smallest of Japan's four main islands, Kochi prefecture is blessed with an abundance of...
115 views0 comments
Andrew Russell
- Jun 18, 2019
- 3 min
Tamagawa: The Jewel River of Kyoto
Visiting the brewery Kinoshita Shuzo in northern Kyoto, makers of Tamagawa.
174 views0 comments
Andrew Russell
- Jun 15, 2019
- 8 min
Spontaneous Sake: A Walk On The Wild Side Of Brewing
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...
666 views0 comments
Andrew Russell
- May 6, 2019
- 5 min
Kanpai London: Crafting the Sake Revolution
Co-founder & Head Brewer Tom Wilson The word "Craft" is used very liberally in today's more consumer conscious drinks market. Indeed, the...
85 views0 comments
Andrew Russell
- Feb 3, 2019
- 11 min
The Devil is in the Detail: The Precarious Task of Washing and Soaking Rice
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...
186 views0 comments
Andrew Russell
- Oct 5, 2018
- 8 min
The Truth About Rice Milling: Three Sake That Crack The Common Narrative
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...
620 views0 comments
Andrew Russell
- Sep 1, 2018
- 5 min
The Wandering Poet of Shimane
Isn't it interesting how certain images stick in our subconscience. Back when I first started taking an interest in sake, the inevitable...
83 views0 comments
Andrew Russell
- Jan 4, 2018
- 5 min
Omachi: The Phantom Sake Rice
When it comes to brewers rice, one variety consistently steals the limelight. Originally bred by agriculturists in 1936 for the specific...
711 views0 comments
Andrew Russell
- Sep 3, 2017
- 6 min
Is 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...
336 views0 comments
Andrew Russell
- Apr 25, 2017
- 8 min
The Basics: Beginners Guide to Sake Classifications
The Basics: Sake Classifications Understanding the world of wine can be a really complicated affair. Aside from the obvious differences...
106 views0 comments