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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 was necessary to stimulate an...

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...

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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...

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...

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...

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...

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...

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