A Mini Miracle Gone to Press Before we can dive into a lecture on pressing sake, it is first necessary to explain why we press sake in the first place. Therefore, our starting point for this article is the Mash Read More
On three Sundays in April, the tasting glasses were laid out again for another round of international exchange and sake study as we successfully held not 1, not 2, but the first ever trilogy of SAKE SET PRO.
Kijoshu Well, first off, kijoshu is a type of sake, where the water that is normally added in the third and final stage of the three-stage fermentation* process: Tome, is replaced with sake; accordingly it can be quite an expensive Read More
To Filter Is To Filter A note from your translator Chris. This article was originally written exclusively for a Japanese audience. In its original form, even when translated, it makes little sense to a non-Japanese speaker because the beginning of Read More