Kohei Nito

Learn Sake

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

Sake Street Editorial Team

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

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.

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

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

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.