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...

Last year a sake made from rice that had been polished to just 1% of its original weight was released to much hype and fanfare. Before...

Isn't it interesting how certain images stick in our subconscience. Back when I first started taking an interest in sake, the inevitable...

When it comes to brewers rice, one variety consistently steals the limelight. Originally bred by agriculturists in 1936 for the specific...