Kohei Nito

New Trends in the Sake Industry

For more than half a century, the issuance of licenses to produce sake has been tightly regulated under a system rooted in prewar Japan. Unlike wine or beer, where one can set up a brewery by following the necessary procedures, the barriers to entry in sake brewing remain exceptionally high.  In recent years, however, several regions have begun exploring new possibilities for entry through the framework of sake special zones—special districts designated to ease certain regulatory restrictions. These initiatives have sparked debate between aspiring newcomers and established producers.  How do stakeholders view these changes, and what shifts are actually underway? This article examines the current landscape by featuring interviews with prospective entrants operating under the special zone system, as well as survey responses from existing sake producers.

Can a 'Sake Special Zone' Become Reality? — Voices of Current Breweries and Prospective Entrants

Sake Street Editorial Team

Learn Sake

The “Sake Meter Value” (SMV), or Nihonshudo, is a figure often found on the back label of a sake bottle. It’s commonly described as an indicator of whether a sake tastes sweet or dry. However, as many enthusiasts and professionals know, the relationship isn’t quite so simple—SMV alone doesn’t fully explain a sake’s perceived sweetness or dryness.  In this article, we take a closer look at SMV as a starting point, while also exploring other key factors that influence flavor perception. By examining these elements together, we aim to better understand how the sweetness or dryness of a sake is truly determined.

What is “Sake Meter Value”? Explaining the Differences Between Plus and Minus, Sweet and Dry

While the rice we eat daily is typically boiled, sake brewing calls for steamed rice—a process known in Japanese as jokyo. This steaming step plays a vital role in the production of sake, affecting not only the texture and enzymatic readiness of the rice, but also the overall quality of the final brew.  Steamed rice is essential at multiple stages of sake production. It serves as the foundation for koji (rice inoculated with mold spores), is added to the yeast starter (shubo), and later forms part of the main fermentation mash (moromi). The quality of the steamed rice directly influences each of these steps, making jokyo a critical point of craftsmanship in sake brewing.  In this article, we will examine the purpose of rice steaming, explore the tools and techniques involved, and trace the historical development of jokyo in the evolution of sake production.

Why Use Steamed Rice to Make Sake? - Learn About the Reasons, Tools, and History

The issuance of sake brewing licenses has been restricted for more than half a century under a regulatory framework inherited from prewar Japan. Unlike wine or beer, where obtaining a license generally allows one to set up a brewery through a straightforward application process, entering the world of sake brewing remains a significant challenge due to high regulatory barriers.  In response to this long-standing situation, new developments have emerged in recent years. Several regions have submitted applications to establish what are being called “Sake Special Zones.” This series, "Can a 'Sake Special Zone' Become Reality?", explores the aims behind these initiatives, reactions from existing industry players, and the prospects for future change.  In this introductory article, we begin by asking a fundamental question: Why do such regulations exist in the first place? We also examine the government’s past policies and provide context for the recent efforts now taking shape.  Note: A “special zone” (tokku) refers to a framework in which specific regulations are relaxed in designated regions or sectors as a form of policy exception.

Can a 'Sake Special Zone' Become Reality? — Tracing the Origins and Future of Japan’s Strict Licensing Barriers

In recent years, muroka nama genshu—a bold and expressive style of non-charcoal filtered, unpasteurized, undiluted sake—has been gaining traction among enthusiasts and newcomers alike. While the term may sound daunting at first, its vivid, straightforward flavor profile offers an inviting gateway into the world of sake. In the following pages, we delve into what defines this category, explore its distinctive taste, and offer guidance on optimal serving styles and storage techniques to help readers fully appreciate its unique appeal.

What is “Muroka Nama Genshu”? Learn about Its Meaning, Characteristics, and How to Drink

Have you ever noticed a label or tag on a sake bottle boasting accolades like “Gold Prize Winner at the A Sake Appraisal” or “Winner of the B Contest”? Sake competitions, which assess the craftsmanship and quality of sake, are held across the globe.  Hearing that a sake has won an award might lead you to assume it must be exceptional. However, the top honors vary by competition, and even the criteria for gold prizes can differ significantly. Some competitions have a high percentage of gold medalists, while others maintain a more exclusive selection process, making it difficult to gauge what each award truly represents.  In this article, we provide a comprehensive breakdown of major sake competitions, including their award categories, judging methods, and winner selection rates, to help you better understand what these accolades signify.

Comprehensive Summary of 29 Sake Contests: Judging Criteria and Award Rates

Sakagura

Yucho Shuzo, the renowned brewery behind Kaze no Mori, one of Nara Prefecture’s most celebrated sake brands, has opened a new brewing facility: Katsuragi Sanroku Brewery, commonly referred to as Sanroku-gura.  Known for its innovative approach, Yucho Shuzo has continuously pushed boundaries with projects such as Kaze no Mori, a sake crafted entirely without charcoal-filtration or dilution, and Mizuhana, an exploration of temple brewing traditions unique to Nara. Now, with the establishment of Sanroku-gura, located 7 kilometers from its main brewery in Gose-machi and nestled on the mid-slopes of a terraced rice field, the brewery aims to pioneer a new framework for rice cultivation and sourcing.  With a deep respect for the region’s history and natural environment, Yucho Shuzo is forging close partnerships with local farmers to promote sustainable sake production. We visited the site to learn more about this ambitious initiative.

Kaze no Mori’s Sake Brewing that Connects Satoyama Landscapes for the Next 100 Years

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.

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)

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.