Sake is made through one of the world’s most complex processes. Therefore, with the increase in the scale of Sake industry since the Edo Period, job divisions and hierarchies were adopted at sake brewery, which are still present in today’s Sake industry.
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Aged Sake (Koshu / 古酒) is a relatively new type of Sake that has emerged only recently. This once came as a breakthrough in the Sake industry, overturning the conventional wisdom that Sake should be consumed as soon as possible for its best performance.
It is widely known that most Sake is to be consumed soon, […]
Nigori Sake or Nigorizake is white or grey colored, cloudy Sake. It literally means cloudy Sake.
Why is Nigori Sake Cloudy?
Nigori Sake is roughly filtered through coarse cloth during the brewing process, instead of being finely filtered and pressed. Thus, It contains Sake lees, the rice solids that have not fermented, and that make it cloudy.
Is Nigori Sake ‘Unfiltered […]
When you try a number of Sakes, you might often encounter seemingly undecipherable Japanese words written on the bottle labels. Akiagari and Hiyaoroshi may be two of them.
Akiagari (秋あがり / 秋上がり)
Sake is normally brewed during the winter. After being fermented, Sake is pasteurized and age in tanks in a cool place through the summer, during […]
You may have seen the word あらばしり or 荒走り written on the Sake label. But what is it? If you are not sure about its meaning, here is the right page for you.
After being fermented in Moromi Fermentation Process, the would-be Sake mixture will go through the pressuring process to divide Sake from the lees ( […]
In order to make good Sake, good yeasts are required to ferment Sake. Shubo is a mixture of water, steamed rice, Koji, yeasts and lactic acid in a small tank. This Shubo is aimed at propagating good yeasts that will convert sugar into alcohol in the next step of Moromi Fermentation Process. (For further detail, please […]
Nama Sake, also known Namazake or fresh sake, is unpasteurized Sake.
But how to store? How long does it last? How does it taste? Here’s the complete guide to Nama Sake!
How Do We Write Nama Sake in Japanese?
Often called Nama Sake, the proper name for this fresh Sake is ‘Namazake’ (Nar-mar-zar-keh). Kanji for Namazake is 生酒 […]
What is BY?
Looking at the back label of a Sake bottle, you may find the word ‘BY’. This stands for ‘Brewery Year’.
This refers to the year when the sake was brewed. The tricky part of this is that the number followed by the word ‘BY’ is the year number in Heisei Era (the current era in […]
Origin of Sake
While it is said that wine originated before 8000 BC, the history of Sake started sometime during Yayoi-Period (between 6th century BC and 3rd century BC) when rice farming was introduced to Japan.
Sake was made by spitting steamed rice
At this time, people, ignorant of today’s Sake making process, chewed the steamed rice and spat it, […]
Just as vegetables and seafood, Sake has the season during which it performs the best. Basically, fresh Sake like genshu (原酒), Nama-zake (生酒), etc. is the best in spring, whereas the others are in autumn.
刈穂 (Kariho) / Spiegel
Why does Sake perform differently depending on the seasons?
The fact that spring is the best sake season for […]
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