Handing down to next generation honor of being in birthplace of sake Many brewing techniques established in major temples during the medieval Muromachi Period (1336-1573) had significant influence on modern practice. For example, three-stage mashing, morohaku (using polished rice for […]
Category: Paid Articles
Unprecedented earthquake strikes Fukushima, turning point in mid-20s Brewing sake is inherently rooted in the local community, involving everything from sourcing raw rice to conserving water sources and securing personnel for the brewing process. Moreover, the finished sake becomes a […]
The History of the sake “Kinryo”, woven by three breweries Kinryo, also known as “Sanuki no Konpira-zake,” has been cherished as the sacred sake of Kotohira-gū Shrine, the guardian deity of maritime traffic, and has a history of over 230 […]
Embarking on the challenge of developing sparkling sake with technical expertise to embellish toasting scenes around the world Daigahara was once a flourishing post town along the Koshu Kaido route. To the west of the brewery, which sits in the […]
Struggling with the frustration of not being able to do what one wants The sake “Sawa-No-Hana” crafted by Tomono Shuzo is, true to its brand image, a sake with elegance, much like a flower blooming gracefully by a clear stream. […]
The “Nantan ice brewing”, born in a warm climate Entering Tsunagi Town along Route 3 from the Shin-Minamata Shinkansen station, the beautiful Shiranui Sea that boasts many beautiful islands spreads beyond the gaze. Just 16 km from the border of […]
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 […]
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 […]