Kohei Nito

Learn Sake

Water is a critical component in the production of sake, comprising approximately 80% of its ingredients. Many brewers underscore the unique role of water in sake-making, distinguishing it from wine, which is made without the use of water. While rice can be transported over long distances, the vast quantities of water required for brewing make it impractical to move, meaning the availability of high-quality water has historically been a key factor when selecting a brewery location.  However, discussions surrounding water’s regional characteristics are often limited to its hardness—whether it’s soft or hard water—leaving much unknown about the specific qualities of water in different regions. To address this gap, the Yamanashi Prefecture Sake Brewers Association launched a comprehensive water quality research project from 2023 to 2024. Spearheaded by a team of geologists, the project delved into the geology of Yamanashi Prefecture to explore how it influences the water used in sake production.  To what extent can the relationship between local water sources and the character of sake be scientifically traced? In this article, we explore the findings of this groundbreaking research and examine how regional water quality shapes the unique terroir of sake.

Exploring the Potential of Water in Sake Terroir: A Yamanashi Prefecture Water Quality Research Project

Sake Street Editorial Team

In recent years, the term "craft sake" has gained popularity in discussions about Japanese sake. However, there is no legal definition, and the term is used to describe a wide range of products. In this article, we will explore various examples to better understand what craft sake truly means.

What is Craft Sake? From the Original Meaning to How It Is Used These Days

New Trends in the Sake Industry

In recent years, corporate efforts to meet the Sustainable Development Goals (SDGs) have been emphasized. The sake industry, where many of the old systems and practices remain, has been faced with a strong need to confront these changes. This special feature, "Sake and the SDGs," examines the possibilities of each of the 17 goals of the SDGs, looking beyond image strategies and transient efforts to consider what sake can do to realize a sustainable society from the ground up.  People are probably familiar with many of the common conversations about sake and alcohol, whether they’re discussing potential health benefits of alcohol, drinking in moderation, and hearing inspiring stories and philosophies around ingredients and methods used to make these wonderful beverages, we don’t often talk about this industry in relation to its “societal” aspects  In the first part of this series, we  discussed eight goals from the perspective of theNature/Environment and Health/Safety.In the second part, we discuss the sake workplace and norms in sake culture and how they contribute to our life and goals.

Sake and SDGs（Part2） - How Can Sake Contribute to Society's Needs?

A shift in consumer behavior is occurring among the Generation Z (*1), whereby these consumers seek out products and companies that value environmental products and have philosophies that minimize their impact on the environment. Sake is a traditional industry, and many traditional systems and approaches remain in place, but it is increasingly necessary to challenge tradition and support values held by the younger generations.  Despite implementing efforts to change corporate images, some of these strategies have been criticized as "greenwashing" (*2). In addition, stricter regulations and standards for ESG investment (*3), which calls for investment in companies that place importance on the environment and social contribution, are being considered in many countries.  In this special issue, Sake Street examines how sake brewing can be addressed within the framework of the Sustainable Development Goals (SDGs) set forth at the United Nations Summit. We’ll categorize the 17 SDGs into Nature/Environment, Health/Safety, Job Satisfaction/Equality, and Others, with examples of what the sake industry can do to help.

Sake and SDGs（Part1） - What are the Essential Initiatives that are not Greenwashing?

Sakagura

When hearing the name Sawtelle Sake, you may think of a West Los Angeles boulevard lined with Japanese restaurants. However, since its founding in 2019, the brewery has been brewing at a distillery in Ventura, nearly 100 kilometers away.  Now, Sawtelle Sake has finally decided to open a facility in DTLA. If everything goes well, the project is expected to be completed in the summer of 2024.  With a keen sense for trends in Japan, the home of sake, Sawtelle Sake aspires to create local sake in Los Angeles. Here is an interview with the duo, who are enthusiastic about the upcoming brewery, about their past activities and plans for the future.

Aim to Make Sake Beloved by the LA People - Sawtelle Sake, Los Angeles

New Tales of Off-flavors

Once considered an unpleasant aroma, sake's off-flavors are now increasingly seen as a unique style or personality of the brewery..  SAKE Street's series New Tales of Off-flavors pursues this theme from a variety of angles: In Part 1, Yosuke Kawase, a sake expert assessor, explains the conventional definition of off-flavor. In Part 2, we asked Hyogo Prefecture's Kenbishi Sake Brewery and Fukuoka Prefecture's Yama no Kotobuki to discuss their approach to off-flavor, and in Part 3, we asked beer and wine professionals to tell us how they differ from off-flavor in sake.  In this fourth installment, the possibilities of future off-flavors are examined in a back-and-forth series of articles. In the prequel, an in-depth look at the state of off-flavors from the perspective of food pairings.  The theme of the sequel is "Global Perspective on Sake’s Off-flavor". Mei Ho of True Sake, a sake dedicated store in San Francisco, and Kerry Jo Rizzo (KJ), a WSET instructor and wine buyer, talked about the relationship between overseas expansion and off-flavor.

New Tales of Off-flavors: Global Perspective on Sake’s Off-flavors (Part4-2)

Off-flavors have long been regarded as undesirable flavors in sake. In the SAKE Street series "New Tales of Off-Flavors", we have provided a variety of perspectives on how off-flavors have changed with the time and give beverages a unique quality.  In Part 1, Yosuke Kawase, a sake expert assessor, explains the conventional definition of off-flavor. In Part 2, we asked Hyogo Prefecture's Kenbishi Sake Brewery and Fukuoka Prefecture's Yama no Kotobuki to discuss their approach to off-flavor, and in Part 3, we asked beer and wine professionals to tell us how they differ from off-flavor in sake.  In this fourth installment of the series, we explore the possibilities of off-flavors for the future In the former part, we interviewed Satoru Mikoshiba of MAEN Sake Pairing Restaurant in Ebisu, and Takeya Kodama of Jizakeya  Kodama in Otsuka, to discuss the role of off-flavor in the pairing process.

New Tales of Off-flavors: Sake Off-flavor Potential in Pairing (Part4-1)

As sake preferences diversify, there is an emerging trend to view flavors that were previously considered off-flavors of sake as unique. SAKE Street's "New Tales of Off-Flavors" series traces the changes in off-flavors over the years.  In the first installment, Yosuke Kawase, a Sake Expert Assessor, explained the conventional definition of off-flavor. In Part 2, we interviewed Hyogo Prefecture's Kenbishi Sake Brewery and Fukuoka Prefecture's Yama no Kotobuki to learn how off-flavor has changed from the brewer's perspective.  In the third volume, we interview professionals in the beer and wine industries, both of which brewed alcohol the same as sake and both of which are consumed globally. We examine the differences and similarities with sake.

New Tales of Off-flavors: What is the Difference between Beer, Wine and Sake? (Part3)

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.