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The Origin of Sake

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

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...

One Cup Sake: More than just a single serving friend

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...

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Standing on the shoulders of giants: Defining the position of Master Brewer.

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

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...

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