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....

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...

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...

Orthodox sake brewing requires the preparation of a yeast starter, a small batch of steamed rice, koji, water, and of course yeast,...

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...

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

The so-called "rice polishing war" is finally over. What began over two decades ago and led to the creation of some genuinely superb...

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

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

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

Visiting 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...

Co-founder & Head Brewer Tom Wilson The word "Craft" is used very liberally in today's more consumer conscious drinks market. Indeed, the...

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...

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...

Isn't it interesting how certain images stick in our subconscience. Back when I first started taking an interest in sake, the inevitable...

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

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...

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

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...