All Japan News Blog
2024-04-03
By Kosuke Kuji As the glorious New Year of the Dragon dawned on January 1, 2024, the voice of a TV anchor sadly urged viewers to “Please evacuate,” “head to higher ground quickly,” on the evening of...
2024-03-20
Sake bottles normally display two labels. The large front label often displays the “sake brand” in the center of the bottle, while the right or left side shows the special sake designation (such as J...
2024-03-13
By Ryuji Takahashi Three sake breweries were invited to organize the 2023 year-end sales event at Kanemasu Brewery (Shibata city, Niigata prefecture). Thursday, December 28 felt like a half-day work...
2024-03-06
Japanese sake is brewed from fermentation-mash prepared by adding yeast, steamed rice, koji, and water to the pure yeast starter cultivated in large volumes, in which alcohol ferments. Since the volum...
2024-02-28
By Kosuke Kuji In this series that introduces seasonal sake, this report features “cloudy sake” released in the spring. The beautiful spring season of Japan is represented by blooming cherry blossoms....
2024-02-14
Please enjoy sake with an appropriate amount of food over time, rather than chugging down sake at once. The appropriate amount of sake that prevents stress to the liver is one to two cups. Please keep...
2024-02-07
By Ryuji Takahashi I continue to push myself despite feeling exhausted during the month of December, a busy and hectic month with no chance to rest until the new year. First on the schedule is the in-...
2024-01-31
Sake production process Sake production cleverly uses the microbial functions of koji mold, yeast, etc. in various tasks. The sake production method was mostly established by the early Edo period (16...
2024-01-24
By Kosuke Kuji This series introduces the sake representative of each season. This report introduces the winter “draft sake.” Hot sake is delicious during the frigid winter season. Production starts w...
2024-01-17
Please avoid exposure to ultraviolet light when storing sake - very harmful to the quality of sake - or direct sunlight. The quality of sake will degrade under direct sunlight within one to two hours....
