There is much we still don’t know about sake. One example is the question of its birthplace. Three regions – Shimane, Nara and Hyogo -...

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

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 sake industry has been undergoing radical change over the last few decades. Few would argue that this was necessary to stimulate an...