Kohei Nito

Learn Sake

Welcome to Sake Street’s new column offering an in-depth look at the many fascinating aspects of the American sake scene! This column will feature interviews with industry professionals, including retailers, brewers, importers, and even rice growers. Put on your academic cap and get ready for a whirlwind of compelling stories from one of the sake industry’s largest export markets.

Drinking Sake in the USA - The Sake Shop: Changing the Hearts and Palates of the Aloha State

KJ is a wine & sake sommelier, writer, and educator based in Northern California. With over a decade of experience, she has managed beverage programs in NYC and San Francisco. A Certified Sake Educator for both the Sake Sommelier Association and WSET, she teaches with Odyssey Wine Academy and Fifth Taste. Since 2021, she has managed Sip Somm, a YouTube channel and a sommelier event business. She worked at True Sake, the first sake store in America, for four years and rejoined in 2024.

KJ Sakura

SSC Certified Sake Scholar, J.S.A. Sake Diploma International, SSA Certified Sake Sommelier, CMS Certified Sommelier, WSET Level 3 Award in Sake, WSET Level 4 Diploma in Wine & Spirits, and others.

New Trends in the Sake Industry

The image of a female toji (master brewer) defying the odds in a male-dominated industry or sake crafted specifically for women who don’t typically enjoy alcohol often emerges in discussions about “sake and women.” While these narratives aim to spotlight underrepresented voices, they can sometimes feel oversimplified, especially in today’s world where addressing the gender gap demands a more nuanced approach.  When will it no longer be a novelty for women to brew sake or to enjoy it as consumers? To unpack this question, SAKE Street has dedicated a special series to the theme of “Women in the Sake World”  In the first article, we analyzed the experiences of women working in sake production, highlighting workplace challenges and exploring pathways to change. The second article expanded the conversation with a roundtable discussion featuring women in non-production roles, shedding light on systemic barriers and envisioning a more inclusive industry.  Now, in this third and final installment, we broaden our perspective, looking at the intersection of gender and diversity in an increasingly globalized sake industry. First, we examine the wider fermentation sector through the lens of the Women’s Craft Fermentation Alliance (WCFA), an organization uniting female brewers from the craft beer world and beyond. Then, we turn to the stories of two trailblazing women: Noriko Kamei of Sequoia Sake in San Francisco and Chiaki Takahashi of Islander Sake in Hawaii. Both have successfully established sake breweries overseas, navigating unique cultural and industry challenges.  This feature, conceptualized and written by sake journalist Saki Kimura, seeks not only to explore the evolving role of women in sake but also to envision a future where diversity becomes the norm rather than the exception.

Women in the Sake World: Craft Beer, American Sake - Learn about the global fermentation industry (3-3)

Sake Street Editorial Team

At first glance, doburoku, nigori, and ori-garami may seem indistinguishable, as they all share a cloudy appearance. However, their brewing methods and classifications set them apart.  Each of these styles follows a unique production process, resulting in distinct textures, flavors, and legal definitions. In this article, we explore what defines doburoku, nigori sake, and ori-garami, how they differ from standard filtered sake, and what makes each one special.

What is the Difference between Doburoku, Nigori, and Origarami?

Acidity is a common metric listed on sake back labels and websites, though not all producers disclose this information. But how much weight should you give it when selecting a bottle? Understanding acidity and other numerical indicators on a sake label offers valuable insight into a brewer’s craftsmanship and the sake’s flavor profile, enhancing the enjoyment of discovery. In this article, we explore what acidity means in the context of sake and how it influences taste.

Learn about the Acidity of Sake - Meaning of the Numbers, Types and the Relationship with Flavor

What do women working in the traditional Japanese sake industry think about the gender gap?  In recent years, the principles of DEI—Diversity, Equity, and Inclusion—have gained significant attention across industries worldwide. Reflecting this shift, SAKE Street's feature series "Sake and Women" explores the experiences of women, a historically underrepresented group in the sake industry. This initiative seeks to uncover the challenges they face and propose ways to create a more inclusive and equitable workplace where everyone can contribute without barriers.  In the first installment, we examined the challenges and potential solutions for improving the working environment in sake manufacturing, drawing insights from a survey of 50 women. This time, in the second installment, we hosted a roundtable discussion with five women excelling in non-manufacturing fields, such as restaurants, liquor stores, and social media influencing. They shared their experiences, highlighting moments of discomfort in their sake-related activities and offering perspectives on their career paths.

Women in the Sake World: Five Female Professionals Share Candid Insights (2-3)

Sakagura

Niizawa Sake Brewery, renowned for its exceptional sake quality, is a name that frequently appears among the top prize winners at sake competitions. Based in Miyagi Prefecture, the brewery has attracted attention with bold innovations and actions, such as achieving an incredible rice polishing ratio of 0% and appointing a 22-year-old as head brewer—a groundbreaking move at the time. In recent years, the brewery has continued to push boundaries by establishing ventures like a gin distillery and a staffing agency, embracing new challenges to diversify its operations.  However, the path to success was far from smooth.  When Iwao Niizawa, the fifth-generation head of the brewery, took over 24 years ago, the company was burdened with 200 million yen in debt and ranked among the lowest in the prefecture in sake quality competitions. Since then, the brewery has transformed itself into a global leader, supported by a team of skilled artisans, including a young female chief brewer, whose collective efforts exemplify a relentless pursuit of excellence.  In this article, we delve into the remarkable journey of Niizawa Brewery—how it overcame adversity, including the Great East Japan Earthquake, to achieve world-class recognition—and explore the organizational strength that underpins its continued success.

Achieving Three Consecutive World Titles Through Technical Excellence - Niizawa Sake Brewery, Miyagi

On December 5th, during the Intergovernmental Committee meeting held in Asuncion, Paraguay, “Traditional knowledge and skills of sake-making with koji mold in Japan” was officially recognized as a UNESCO Intangible Cultural Heritage.  Leading up to this decision, in November, the evaluation body’s recommendation for registration sparked optimism within Japan’s sake industry and media, with many expressing hopes that this recognition would serve as a significant catalyst for the global spread of sake.  However, the designation as Intangible Cultural Heritage brings certain complexities. For instance, its use in commercial advertising is restricted, and the precise definition of “traditional knowledge and skills of sake-making” remains unclear to some, prompting questions such as, “What types of sake are included?”  So, what exactly does traditional sake making encompass, and what implications might this registration have for expanding sake’s presence overseas?  In this article, we’ll explore these questions further, including insights from an interview with the Agency for Cultural Affairs, and highlight key considerations for leveraging UNESCO Intangible Cultural Heritage in promotional contexts.

What is “Traditional Sake Making”, Recently Added to UNESCO’s Intangible Cultural Heritage?

Sparkling sake has become a popular beverage in recent years, celebrated for its crisp, effervescent sensation. With a growing selection of fruity, low-alcohol varieties, this category has captured the attention of both domestic and international consumers. Sparkling sake’s accessibility in supermarkets and retail outlets worldwide has further broadened its appeal, offering a refreshing option for a diverse range of palates.  As more breweries embrace the production of sparkling sake, the question arises: how did this unique category develop, and what has driven its growing global appeal? In this article, we delve into the production methods, the history of sparkling sake, and highlight some must-try products for the international market.

Sparkling Sake: Learn about the Production Process and History

In recent years, more companies have shifted from using the term “diversity” to the broader acronym “DEI”—Diversity, Equity, and Inclusion—to describe their initiatives and strategies. DEI represents a state where individuals of diverse genders, nationalities, and abilities collaborate in an equitable and inclusive environment.  In the SAKE Street feature “Women in the Sake World,” a three-part series, we spotlight women, a group historically marginalized within the sake industry, to examine what is necessary to build a more inclusive landscape—one where all individuals can work without barriers.  As gender diversity gains recognition globally, with more people acknowledging identities beyond the traditional male-female binary, many industries are actively addressing gender-related challenges to foster comfort and equity. However, the sake industry, steeped in tradition, is still on the journey toward this transformation.  In the first installment of this series, we delve into the unique challenges women face in sake brewing, drawing on insights from a survey (*) of 50 women who have worked in the field. What barriers do these women encounter as they pursue careers in sake brewing, and what steps are needed to ensure they can thrive in this industry long-term?  *The survey was conducted online from June 5th to 20th, 2024. We received 50 responses through social media, the female brewery workers' community, and other means of dissemination. The breakdown was 50% for those in charge of production and 50% for those not in charge of production.

Women in the Sake World: Challenges that Breweries Need to Overcome in Order to Accept a Diverse Range of Workers (1-3)

Toshi

Rice, which is the raw ingredient for sake, contains starch. While starch is the source of sugar, it in itself does not contain any sugar. Therefore, another ingredient, koji, is indispensable for sake brewing, allowing the production of alcohol from rice.

Koji, the main character in sake brewing! The process and how it gives sake its qualities

Are you familiar with "kijoshu"? A type of Japanese sake, it can be increasingly spotted on restaurant menus or lining the shelves of liquor stores. Kijoshu* is a sake with a rich sweetness and elegance. Thick yet sophisticated, it offers an allure to be enjoyed different from generic sake. Here, we will see the definition and history of kijoshu, how it is processed, and the characteristics of its taste. At the end we also have some ideas for pairing which we hope will get you started.

Rich sweet dessert sake!  Learn about the manufacturing method and tastes of "kijoshu"

Nobuyuki Kubota

Most people know that sake is made from rice and water but what about the actual process? When you know how sake is made, you will be able to better enjoy it as you have an increased appreciation for the various methods to get it to taste the way it does. The exact process of brewing sake differs from brewery to brewery but I will illustrate here the general process.

How is Japanese sake made?

Within sake making, there is the step of making "shubo". As the adage "First koji, then moto, and lastly tsukuri" highlights, the second most important element of sake making is this "moto" which is just another name for shubo or yeast starter. Depending on the type of shubo, the process is slightly different, each giving the resulting sake a unique taste and aroma which we will explore.

Demystifying the shubo in sake

Sake & Health

Often heard that they don’t drink sake because it makes them fat. It is true that Japanese sake is sweeter compared to other alcohol and perhaps the fact that it is made from rice gives it this image. But is this really the case? For us who drink nothing but sake, this is a crucial matter and definitely worth investigating.

Is it true that Japanese sake makes you fat?

Ever seen the words 'polishing ratio xx %' written on a sake bottle? The polishing ratio greatly affects the taste and aroma of sake. It also affects whether you are permitted to call the sake certain names such as 'Junmai Daiginjo' and 'Ginjo'. By understanding the polishing ratio, you will be able to better understand the sake that you choose, so let's take a look!

What is the "Polishing Ratio" often seen on Japanese Sake?

One unique characteristic of Japanese sake compared to wine or beer is that it can be enjoyed at a wider range of temperatures. Changing the temperature even slightly can alter the aroma and taste, and therefore the same sake can be joined in multiple ways depending on your mood! At the same time, if you have it at the wrong temperature it can also ruin the sake, killing the very features that make it! Here I will be sharing with you how sake changes at different temperatures as well as how to select a suitable temperature according to the type of sake.

Hot or cold? The perfect temperature for your sake

What are the ingredients of sake? What would be your answer to the question? Many might wonder what else than rice? Or, those who are extremely knowledgeable might wonder how much detail they should include. In this article, we cover what ingredients constitute sake.