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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...
Andrew Russell
Oct 18, 20206 min read
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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...
Andrew Russell
Jan 5, 202014 min read
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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...
Andrew Russell
Jun 15, 20198 min read
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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...
Andrew Russell
Feb 3, 201911 min read
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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...
Andrew Russell
Apr 25, 20176 min read
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