Restricting the rise of sake’s cumulative temperature to bring the highest quality to the consumer Tatenokawa Shuzo has been making only junmai daiginjo since Brewing Year (BY) 22, or 2010. They use Dewasansan and Miyamanishiki grown by contract farmers in […]
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A tasty and flowing drop nurtured by the skills of Noto toji and the nature of Noto Brewers Miho Fujita and Toshiaki Yokomichi were pleased with the response from drinkers over the past year or two. Eight years ago, when […]
Raising the standard of sake quality by deftly deploying 30 different varieties of rice as ingredients I visited Sakata Shuzo in the central area of Sakata-shi, Yamagata on a cold, rainy day, in early December. I remember feeling excited witnessing […]
The birth of Yoemon brand, the embodiment of the ideal image of sake The somewhat incongruous sound of machinery filled the small, old-fashioned brewery. “Many breweries use them now, and we also installed a rice washer three years ago,” the […]
Rise to prominence through successful branding A striking name, a stylish and lustrous label with Ukiyo-e designs, its fruity aroma giving it a touch of class and elegance. Take a sip, and a delicate sweetness unfolds in your mouth. As […]
Rice polishing is the basic of basics, as thorough preparation of the ingredients. “You are probably overcome when visiting a brewery doing such unusual things?” asks Takahashi, who has been in charge of sake brewing for 30 years at Saiya […]