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Obata Shuzo

The brewery was founded in 1892 by Yososaku Obata and continues to be run by his family. Their motto is “Making sake by harmonizing 4 treasures: ri...

Ceramics Blog

Adding traditional and unique Japanese ceramics to our collection has long been one of our main objectives, and thanks to Asemi Co. we are now offe...

Six Sake Sisters: Mango & Plum

The ume flavor has become so mainstream in Japanese society, that you can get ume ice cream, ume tea and a plethora of other ume-themed cuisine. Ne...

Shochu....not soju?

The starkest difference between Korean shochu and Japanese soju is that soju is much sweeter due to the sugars that are added during the manufactur...

Denshin "Ine"..."rice plant"

This gentle sake has many hidden layers and consuming it at different temperatures brings out a peek-a-boo crispness that finds comfort in your pal...

High Seas

Every bottle of sake we sell makes the long journey across the Pacific Ocean to a west coast port and on to the wine country. There are truck drive...

Sakamai

In the sake industry, breweries differentiate their products in a variety of ways, but the most important ingredient in any brew is the type of ric...

Spores to Sake

Each mold gives sake a different flavor, and unlike the more popular yellow koji mold, white and black koji mold produce rich strong flavors with h...

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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