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Junmai sake is prepared by squeezing mash fermented using rice and rice malt, then adding water to adjust the alcohol-level, adding no additives. Need...
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Due to the implementation of the Liquor Tax Law revised in April 1, 1992, the long-standing Japanese sake “Classification System” was abolished. The S...
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Non-glutinous Japonica rice is used to brew sake, also consumed as a staple. Many rice varieties are grown in Japan, all suitable to brew sake. Rice m...
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Junmai sake is sake produced from fermentation-mash - prepared from rice, malted rice and water – fermented, then squeezed. No other ingredient is use...
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By Yuji MatsumotoWhen I go to a nearby Japanese supermarket, I often find Americans at complete loss as to what to choose in the sake/shochu section. ...
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By Kosuke KujiA new way to promote Japanese sake fusing a 2-dimensional live-stream with a 3-dimensional in-person event requires us real-world sake b...
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Sake Nation “A new way to promote Japanese sake combines a live-stream (two-dimensional) event with an in-person tasting (three-dimensional) event: Pa...
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By Ryuji Takahashi Kanemasu Brewery (Shibata city, Niigata prefecture), producer of Junmai Daiginjo “Hatsuhana” and “Kinmasu,” celebrated 200 years si...
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By Yuji Matsumoto Happy New Year! We look forward to working with you again this year. No matter how good a product is, the message needs to be commun...
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By Yuji Matsumoto What is good sake? Certainly one standard is the price, but we need to think if we can find a sake that has the value to satisfy one...
