Blog Posts

Japan As Host

Japan As Host

I was recently talking to a group of sake enthusiasts and had the opportunity to answer the question "how did you become so interested in sake?" My...

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SIX SAKE SISTERS: sudachi

SIX SAKE SISTERS: sudachi

The sudachi gave the sake an almost margarita-like taste that started out sour, yet as I swallowed it instantly turned sweet.Ā I grabbed a glass, pu...

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Japanese Fruit Infused Sake

Fruitlandia

Japanese sake is famous for its complex and varied aroma, with differing fragrances and notes that are key in setting each brew apart from one anot...

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Female Toji

Female Toji

Out of Japanā€™s approximately 1500 sake breweries, less than 50 are run by female toji. A toji is the master brewer, and the person in charge of the...

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Koi is not Coy

Koi is not Coy

The Niigata prefecture has the distinction ofĀ having the most breweries. So what makes the Imayo Tsukasa Brewery unique fromĀ all the others? As pre...

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Six Sake Sisters: Mandarine

Six Sake Sisters: Mandarine

This summer I am excited to share with you what I haveĀ affectionately nicknamedĀ The Six Sake Sisters - a series of fruit infused sakes from theĀ Sek...

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Earth & Sake

Earth & Sake

The ingredients used to make sake also produce a number of other left-over products. From rice husks for animal feed to rice bran for cereal and th...

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How Brews Are Named

How Brews Are Named

Each brewery has a rich in tradition and a story that teaches the history of the brand. Factors including region, marketing, and passion also play ...

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Shochu's Super Power: MOLD!

Shochu's Super Power: MOLD!

What is it about mold that produces something as wonderful as sake and shochu? Those tiny little fungus spores are unique in their own right and re...

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