Without Koji, sake would not be with us today in its current form. Rice is a grain just like barley but since it's polished removing the germ (the reproductive part that germinates to grow into a plant) it is unable to go through a malting process that beer does so a different approach is required.... Continue Reading →

Hanatomoe – Miyoshino Jozo

Hanatomoe from Miyoshino Jozo, well-known for its bold sake with character, have been brewing sake since 1913 in Nara, arguably the birth capital of sake and also the first permanent capital of Japan from 710 to 794. More recent developments include the Yoshino Cedar Project which helped the brewery revive brewing sake in cedar barrels... Continue Reading →


Glassware: it's more than just aesthetics. Choosing the right vessel to drink your sake can either enhance or leave you missing out on what the producer intended you to experience, just as with wine. When it comes to sake, the traditional ceramic cup, the o-choko, is the default choice but can be somewhat limiting for... Continue Reading →

Katori 80 and Katori 90 from Terada Honke

Katori 80 and Katori 90 from Terada Honke in Chiba prefecture; defying the highly polished scene. Katori is a nod to the nearby agricultural city and the 80 and 90 are an indication of its spec; the rice used is only polished to 80% and 90% remaining respectively. It's Masaru Terada's mission to brew most... Continue Reading →


In Japan the word sake is actually a generic term meaning alcohol and you're better off sticking to the word nihonshu if you're ordering the rice based tipple in the land of the rising sun. Outside of Japan you can use whatever you want and the term sake is not going anywhere anytime soon so I will stick... Continue Reading →

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