Ā Sake and wine are two of the most popular alcoholic beverages in the world. They have unique flavour profiles, cultural significance, and traditions. However, despite sharing some similarities, they are fundamentally different in terms of ingredients, production processes, flavour profiles, and serving temperatures. Is sake really a "rice wine"?...
Ā Of all the iconic symbols of feudal Japan, perhaps none are as recognizable and as closely intertwined as the samurai and sake. Samurai, the elite warrior class of feudal Japan, were known for their prowess in battle and their strict code of honour, known as bushido. Sake, on the...
Ā Sake is a traditional Japanese alcoholic beverage made from fermented rice. There are several types of sake available in the market, and one of the most popular and unique types is Nigori sake. Nigori sake, also known as unfiltered or cloudy sake, is a creamy, sweet, and full-bodied sake...
Ā Namazake is a type of sake that is gaining popularity in Japanese sake. It is a unique and delicate style of unpasteurised sake, giving it a fresher, more vibrant taste. In this deep dive blog post, we will explore the origins of namazake, how it is made, and what...
Japanese sake, also known as Nihonshu, is a traditional alcoholic beverage enjoyed in Japan for centuries. Made from fermented rice, water, and yeast, sake has a unique flavour profile that has captivated drinkers worldwide. In this blog post, we'll dive into the history, production process, and cultural significance of Japanese...
Ā Umeshu is a famous Japanese liqueur made from ume fruits, a type of Japanese apricot. This sweet and sour beverage has a long history in Japan and is enjoyed by many as a dessert wine or a digestif. Ā Origins of Umeshu The origins of Umeshu can be traced...
Sake from Yamagata, a prefecture in northern Japan, is known for its high quality and unique flavour profile. Here are some of the main features of Yamagata sake: Ā Ā 1 - Crisp and Dry: Yamagata sake is known for its clean, crisp, and dry flavour profile. This is due to...
Japanese sake, also known simply as sake, is a traditional Japanese rice wine that has been enjoyed for centuries. It is made by fermenting rice with water and a special type of yeast, and is often referred to as "nihonshu" in Japan. Ā Sake is not just a drink, but...
Option 01Bain-Marie method with Tokkuri. Ā It is based on the bain-marie method, which involves partially submerging a sake vessel in hot water and then heating the sake until its temperature is reached, as the sake inside continues to heat steadily, evenly, and gradually. As a traditional method of serving...
Ā One of the key factors that determine the quality of sake is the rice polishing ratio, also known as semaibuai. Ā Semaibuai refers to the percentage of the rice grain that remains after the outer layers have been removed during the milling process. The higher the semaibuai, the more...
Ā What is Doburoku? Ā Regarded as the simplest form of alcohol to be made from rice, Doburoku is a sake that did not undergo filtering or pressing after fermentation. Therefore, it is different from your average cloudy "nigori" sake because cloudy sake usually has the sake lees part filtered...
The Kikuchi brewery's goal is to make delicious sake that is also sustainable. To do this, they challenged the sake industry by brewing sake with rice grown without pesticides, synthetic fertilisers, or herbicides. They turned to Mr Kimura, a farmer and pioneer of pesticide-free farming who had proven the industry...
Ā Although sake is very versatile and gets along well with many types of cuisine, it can still sometimes be challenging to figure out how to pair it with food. You may not know where to begin regarding sake and food pairing, but fear not, we're here to help. Ā ...
There are lots of sake styles to discover and enjoy. One of them is taruzake, a sake with woody aromas and flavours. Let's figure out what taruzake is, how it is made, and where it stands among all other types of sake. Ā Taruzake is sake that has been aged...
In Japan, the oldest record of sake production using koji can be found in Harima-no-Kuni Fudoki, a history of the area corresponding to today's Hyogo Prefecture, which dates back roughly 1,400 years. Despite the fact that sake brewed from rice has a history that dates back many thousands of years,...
