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The School of Kimoto

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

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...

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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...

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...

My first day as a kurabito: The Joy Of Making Sake

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...

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