Introduction｜Why Rice Polishing Is the First Step in Sake Brewing Seimai (rice polishing) is the process of grinding away the outer layers of rice to leave only the core.You could…
Introduction｜Why Sake Uses “Steamed” Rice, Not “Boiled” In sake brewing, rice is not simply boiled like table rice — it is steamed, and this process plays a critical role.Some may…
Introduction｜The Vital Role of Koji in Sake Brewing Among all the steps in sake brewing, koji-making is said to be one of the most delicate and important.Koji breaks down rice…
Introduction｜Why Shubo Is Essential for Sake Brewing Shubo (also known as “yeast starter”) is the essential foundation for brewing Japanese sake.Although it’s just the preparation stage, it greatly impacts the…
Introduction｜How Fermentation Brings Sake to Life One of the key concepts in sake brewing is moromi（もろみ）.You may have heard the term before, but not many people know exactly what it…
Introduction｜The Role of Heat in Sake Brewing Hiire refers to the process of gently heating sake to stabilize its quality.In fact, most Japanese sake undergoes this heat treatment before being…
Introduction｜How Shibori Completes the Sake Brewing Process The final major stage of sake brewing is “shibori（絞り）”, the pressing process.Here, the fermented moromi mash is separated into sake (liquid) and sake…
Introduction｜The Art Behind Japanese Sake Brewing “How is Japanese sake actually made?”Even if you enjoy drinking sake, the production process might not be well-known. Japanese sake is a masterpiece crafted…
Why Material Matters When Choosing Sake Vessels To fully enjoy Japanese sake, paying attention to the material of your sake vessel is essential.Different materials subtly alter the mouthfeel, temperature changes,…
Why Drink Japanese Sake in a Wine Glass? Many people still associate Japanese sake with traditional vessels like ochoko or guinomi.However, in recent years, a new trend has emerged—enjoying sake…
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