The Science of Koji in Sake Production
A key ingredient in the production of Japan’s most iconic foods and drinks, koji mold lies at the heart of the sake brewing process
Tag: Sake
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Yes, It’s OK to Heat Premium Sake
Breaking the hot sake taboo, a growing number of restaurants are serving their high-end bottles warm
Sake Brewers Are Turning to Wine for Inspiration
By abandoning traditional classifications and embracing winemaking techniques and ancient styles, pioneering brewers in Japan aim to change the way we talk about sake
How Sake Is Making Its Way into Non-Japanese Drinks Programs
Offering versatility, the fermented rice drink is being tapped for global food pairings, BTG programs, and more
A Sake Seller’s Tips for Moving Bottles
Key strategies include educating buyers and categorizing products by aroma and body
Brewers are Looking to Sake for Fresh Inspiration
Exploring the ways producers are using sake rice and yeasts to make beer
Finding a Niche for American Craft Sake
Stateside sake makers are building an audience for their increasingly high-quality products
4 Sake Myths—Debunked
Separating the myths from the facts about sake can help consumers better understand this niche category
