Discover Your Favorite Sake!
In a guide titled “A basic guide to finding your favorite sake“, the aim was to simplify the process as […]
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Differences in Lactic Acid Production Methods: Sokujo-moto(速醸酛) vs. Others (Yamahai:山廃 & Kimoto:生酛)
Lactic acid plays a crucial role in sake brewing. It suppresses the growth of spoilage microbes and undesirable wild yeast, […]
Sake Yeast (Kobo: 酵母)
Predicting the taste of sake becomes much easier if you know the yeast being used. However, the reality is that […]
Three Sakamai: 酒米 (Sake Rice) to Remember
Sake rice, or “sakamai” (酒米), is the foundation of sake brewing, much like grapes are to wine. Understanding the different […]
Sake type and polishing ratio
The impact of rice polishing ratio on sake is significant. If the rice polishing ratio is over 60%, it can […]
What is Junmai(純米)?
Junmai (純米) translates to “Pure(純) Rice(米),” and it signifies sake made solely from rice and water, without the inclusion of […]
A Guide to Finding Your Favorite Sake: A Comparison with Wine
This guide is an expansion upon A Basic Guide to Finding Your Favorite Sake: A Comparison with Wine, incorporating four […]
A Guide to Finding Your Favorite Sake
This guide is an expansion of A Basic Guide to Finding Your Favorite Sake, adding four elements to it. This […]
A Basic Guide to Finding Your Favorite Sake: A Comparison with Wine
The main theme and approach of “A Basic Guide to Finding Your Favorite Sake” centers around the question of whether […]
A Basic Guide to Finding Your Favorite Sake
Do you like fruity sake? Or do you prefer traditional sake with the taste of rice still present? Taking the […]