-
By Kosuke Kuji In this series that introduces seasonal sake, this report features “cloudy sake” released in the spring. The beautiful spring season of...
-
By Ryuji Takahashi I continue to push myself despite feeling exhausted during the month of December, a busy and hectic month with no chance to rest un...
-
Sake production process Sake production cleverly uses the microbial functions of koji mold, yeast, etc. in various tasks. The sake production method ...
-
By Kosuke Kuji This series introduces the sake representative of each season. This report introduces the winter “draft sake.” Hot sake is delicious du...
-
Please avoid exposure to ultraviolet light when storing sake - very harmful to the quality of sake - or direct sunlight. The quality of sake will degr...
-
By Ryuji Takahashi The 2023 Beaujolais Nouveau was released on November 16. I am sure many of our readers are familiar with this wine, so to explain s...
-
Sake tasting typically starts by evaluating the color. Most sake products sold today are colorless. Sake brewed today is pressed, decanted, and then f...
-
By Kosuke Kuji This report introduces representative seasonal sake. In this issue, we introduce “Autumn released draft sake” enjoyed in the fall seaso...
-
Warming Terms and TemperaturesAround 41F: Chilly from the snow (chilly in snow weather) Around 50F: Chilly spring weather, refrigerate for approxima...
-
By Ryuji TakahashiThe Japanese celebrate World Sake Day on October 1, marked with various sake events organized nationwide. October 1 is designated as...