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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 […]