Kohei Nito

Learn Sake

Aiyama is a rare and highly valued sake rice often used to make sweet and juicy sake. This article describes the characteristics, genealogy, and production area of this sake rice, also called "the diamond of sake rice."

Genealogy of Aiyama: the Diamond of Sake Rice

Sake Street Editorial Team

You may see the same brand of sake with different labels such as "Arabashiri," "Nakadori," or "Seme" (blame). Curious to know what the differences are and the meaning behind these terms and how they affect sake? In this article, you will learn how each of these brewing techniques is different and how it impacts the character of the sake.

Differences between Pressing Stages: Arabashiri, Nakadori, and Seme

Nobuyuki Kubota

Many sake labels typically omit "best by" dates. In this article, we explore the shelf life of sake and methods to assess its quality over time. We delve into indicators of sake quality, optimal storage practices, and creative ways to repurpose sake that may no longer be suitable for consumption.

Does sake have a best-by date? How to store it, clues to tell if it’s good, and what to do with sake no longer drinkable

Miyamanishiki is the third most produced sake rice in Japan, after Yamadanishiki and Gohyakumangoku. Characterized by its light, crisp flavor, it is a variety often used to make sake with a gorgeous aroma that is well suited for ginjo production. This article explains its characteristics, genealogy, and history.

Genealogy of Miyamanishiki: Third Largest Sake Rice Produced in Japan

Enthusiasts who enjoy sake made from Omachi rice, sometimes refered to as Omachist, can be fanatical about sake made with this rice. In this article we’ll delve into characteristics, genealogy, and production area associated with this sake rice that has attracted so many fans.  

The “Root of Sake Rice”: Omachi Genealogy and its 100 Year History

The type and quality of rice used to make sake depends on the flavor that the brewer is most likely to express. Sake made with the sake rice "Gohyakumangoku" is often dry. In this article, we will explain the characteristics, genealogy, and production area of Gohyakumangoku, the sake rice that has led the light and dry (tanrei karakuchi) sake boom.

What is Gohyakumangoku? Genealogy of the Sake Rice that Drove the Light-Dry Sake Boom

Anyone with even a passing interest in sake will soon come across the term Yamadanishiki. There are more than 100 varieties of sake rice, of which Yamadanishiki is the most well-known and representative.  Why is Yamadanishiki so much more famous than other sake rice varieties? In this article, we will explain the characteristics, genealogy, and production area of Yamadanishiki.

What is Yamadanishiki? - The Genealogy of the “King of Sake Rice”

The Honjozo, Ginjo, and Daiginjo categories contain a small amount of a spirit called brewer's alcohol (jozo alcohol). Why bother adding spirits to sake?  Even among regular sake drinkers, there are some who avoid aruten (sake made with jozo alocohol), believing that brewer's alcohol is bad for their health and they should only drink junmai.  What is brewer's alcohol anyway, what role does it play in sake brewing, and are those categories more harmful to the body than junmai? We would like to thoroughly explain brewer’s alcohol and its history in sake production.

Is Junmai Superior? Let's Properly Understand “Brewer's Alcohol" in Sake.

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"

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.