Kohei Nito

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

Sake Street Editorial Team

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

Maibijin, known among aficionados as the "deviant sake," is unforgettable once tasted, captivating enthusiasts with its unique flavor. But how is Maibijin, with its distinctive strong acidity, crafted? In this article, we delve into the secrets of its taste through a brewery tour report and an interview with the brewer Mikawa Shuzojo and its master brewer, Kinya Mikawa.

Maibijin, the King of Acidic Sake - Mikawa Shuzojo, Fukui

Dassai, produced by Yamaguchi Prefecture's Asahi Shuzo, is such a well-known a brand that many non-sake fans recognise the name; its popularity began to grow around 2010, and its production is now about 70 times higher than 30 years ago. The brewery used to be recognised as a small brewery located deep in the mountains, but by spring 2015, a new 12-story building took its place.  Due to its large production volume and advanced brewing equipment, people sometimes feel that Dassai is made entirely by machine, but we suspect something different, so we visited the brewery in Yamaguchi Prefecture to check it out.

Dassai Achieves Its High Quality with the Largest Manpower in Japan - Asahi Shuzo, Yamaguchi

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

Industry City is a spot that has been attracting a great deal of attention from fashion-conscious hipsters in Brooklyn of late. There is now a craft sake brewery in this refurbished commercial complex which was originally old warehouses and factories. The complex also now includes art galleries, food markets and trendy shops.  Brooklyn Kura is the first sake brewery in New York, established by Brian Polen and Brandon Doughan in January 2018. The brewery attracts crowds of New Millennials (defined as the generation born between 1981 and 1996) who love novel things and discovering what sake is all about.

Making Sake Trendy in  Brooklyn, New York  - Brooklyn Kura

Holbrook, Arizona - a post town on the old Route 66 that crosses the Americas. It is here, in a small town nestled in a desert valley with a population of just 5,000 that a small micro-brewery by the name of "Arizona Sake" stands. It was started in 2017 by Atsuo Sakurai who has a decade of sake brewing experience in Japan, and his wife Heather who originates from this town. In a town, far remote from the up and coming sake culture - the likes that can be found in New York or California - and with hardly any access to imported sake, they are the single source delivering local sake.

An oasis in the desert. Arizona born local sake – Arizona Sake, Holbrook (USA)

Toshi

A five minute walk from Demachiyanagi Station, Sakyo Ward, Kyoto City. It is an urban area where famous tourist spots such as Shimogamo Shrine, Yoshida Shrine and Kyoto Imperial Palace are located. Close to Kyoto University and on the ground floor of an apartment, mixed in with students and foreign tourists is where a sake brewery – the oldest in Kyoto at 300 years - Matsui Brewery, is located. In fact, it was only in 2009 that Matsui Brewery resumed brewing here. We asked Mr. Jiemon Matsui, CEO of Matsui Brewery, of the story that led from its establishment to its reopening and on the passion that goes behind making Kagura.

The oldest in central Kyoto, the brewery fitted with the latest facilities and a global team – Matsui Brewery, Kyoto

Learn Sake

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.