Introduction Sake is a drink where not only the taste and aroma but also the manners of serving and drinking are part of the enjoyment.Especially at formal occasions like traditional…
Introduction｜What Is Nama-zake? Have you ever seen terms like “Nama-zake(生酒),” “Nama-chozo-shu(生貯蔵酒),” or “Hiire(火入れ)” on sake labels?These indicate differences in the brewing process depending on whether or how many times the…
Introduction｜How the Rice Polishing Ratio Affects Sake Flavor You often see “Seimai Buai(精米歩合)” on sake labels—like “30% polished” or “60% polished”—but what does it really mean?In fact, the rice polishing…
Introduction｜Is the Taste of Sake Determined by Rice? Sake is a simple beverage made only from “rice, koji, and water.”Among these, rice plays a key role in defining its flavor…
Introduction｜What Are Seishu and Daku-shu? When learning about Japanese sake, you’ll often encounter the terms “seishu(清酒)” (clear sake) and “daku-shu(濁酒)” (cloudy sake). At a glance, it may seem like the…
The Beauty of Golden-Hued, Matured Sake for Grown-Up Palates Introduction｜What Is Koshu? “Koshu(古酒)” refers to sake that has been aged over a long period.While most sake is bottled and shipped…
Introduction｜How Is Sake Categorized? Labels like “Ginjo(吟醸),” “Junmai(純米),” and “Honjozo(本醸造)” often appear on sake bottles,but many people don’t really know what separates them. This article clearly explains the differences between…
Introduction｜What Are the Different Types of Sake? When choosing sake, have you ever felt confused by terms like “junmai（純米）,” “ginjo（吟醸）,” “nigori（にごり酒）,” or “seimai-buai（精米歩合）”?Sake is classified based on its flavor profile,…
Introduction｜Isn’t Japanese Sake Too Complex? When it comes to Japanese sake, many people say,“There are so many types, it’s confusing!” But in reality, sake can be broadly categorized into four…
Introduction｜The Four Simple Ingredients Behind Sake Japanese sake is brewed from only four basic ingredients: Despite this simplicity, countless flavor profiles are born.Why do flavors differ so much with the…
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