Orthodox sake brewing requires the preparation of a yeast starter, a small batch of steamed rice, koji, water and yeast, interchangeably...

The so-called "rice polishing war" is finally over. What began over two decades ago and led to the creation of some genuinely superb...

In the clinical world of sake brewing, reducing risk is one of the most crucial challenges facing a master brewer. Each batch is made up...

There is a very famous saying amongst sake brewers that goes: 1st koji, 2nd moto, 3rd moromi. This is a list of three key stages in the...

A little over a month ago, I was lucky enough to be offered employment working in a sake brewery. My first thoughts on hearing the news...