The beginnings of ‘ginjo kingdom’, Shizuoka, the encounter with Denbee Kawamura Shizuoka is the home of the well-known “Shizuoka-style ginjo” and a pioneer in the development of prefectural yeast. The famous sake created by Nanbu and Noto toji allured many […]
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Unique food culture and sake nurtured by a rich terrain and climate Usuki City, located in the southeastern part of Oita Prefecture facing the Bungo Channel, is a city with a rich culinary culture, and in 2021 was recognized as […]
Introducing the Hakuyo koji-making machine That allows steady production of the ideal koji Takashima Brewing’s sake making has a philosophy. The company has a clear idea of the kind of sake it wants to make, and as a result, is […]
Restored sake from the Edo Genroku period that had won international acclaim In the midst of a huge production site equipped with modern equipment, the rice for the main mash is manually poured into traditional wooden vats made of Yoshinosugi […]
Prospering with the coal mines and going through hardships together The history of Kobayashi Shuzo exists alongside the history of Hokkaido’s pioneering development. It was 1878 when Yonezaburo Kobayashi, the founder of the company, came to Hokkaido from Niigata and […]
Strengthening the brewing capabilities in pursuit of a food pairing sake that balances flavors and aroma The website of Hikami Sake Brewery, which brews “Nanakanba” and “Tamahagane” in Okuizumo, Shimane Prefecture, describes the brewery’s cherished philosophy of sake brewing in […]
From the snow country to the world, quality-first brewing Yuzawa City is known to be one of the areas with the most snowfall even within Akita. When we visited the brewery in early February, it kept snowing from the morning, […]
The escape from mundane brewing The exterior of Hayakawa Brewery is a stylish white and gray, that differs from the image of a so-called “traditional” sake brewery. The large glass window facing the street is distinctive, allowing passersby to see […]
Starting to grow and brew with Misatonishiki “Ninety percent of our rice is Misatonishiki,” says 7th generation Naoaki Kuribayashi. Misatonishiki was cross-bred between Yamada-nishiki (mother) and Miyamanishiki (father), and is an Akita Prefecture original variety of sake rice. Yamadanishiki was […]
Full of umami with good sharpness An approach to sake that keeps your glass going A fresh and crisp flavor, with a refreshing aroma that spreads over the palate. The pleasant acidity tightens the expression of the sake, making you […]
The pioneer of the local sake boom Inheriting the Jozen Mizu no Gotoshi “The best in life is to be like water. Water gives life to all things, yet never fights but accommodates. Always yielding to the lowest level.” The […]
The two-way approach: Ginjo-style “Sanrensei” and Yamahai-style “Mifuku” The city of Minakuchi in Koka, where it doesn’t snow much in winter, was blanketed in pure white from the morning. It was so cold that my hands shivered as I gripped […]