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Sound real smart at the bar after just reading these Features. From how whiskies are made to how rums are marqued. We know high school Chemistry wasn't fun, so we'll try to keep things light and interesting.
March 6, 2023
The Basics: Sake Classifications
Understanding the world of wine can be a really complicated affair. Aside from the obvious differences in colour...
March 6, 2023
Nihonshu doesn’t really get much mainstream media publicity outside of Japan. Sure, you might hear it fleetingly mentioned in a travel show or ...
February 9, 2023
One of the greatest challenges for the rest of us non-Japanese speaking folk who love sake is figuring out just what’s written on the labels of sak...
February 5, 2023
There is a very famous saying amongst sake brewers that goes: 1st koji, 2nd moto, 3rd moromi. This is a list of three key stages in the sake br...
February 5, 2023
Last year a sake made from rice that had been polished to just 1% of its original weight was released to much hype and fanfare. Before t...
February 4, 2023
When it comes to brewers rice, one variety consistently steals the limelight. Originally bred by agriculturists in 1936 for the specific purpose...
February 1, 2023
Isn't it interesting how certain images stick in our subconscience. Back when I first started taking an interest in sake, the inevitable...
January 26, 2023
The world of sake and sake bottles can often be full of unfamiliar terminology. Fret not – here’s a comprehensive glossary of commonplace sake term...
January 22, 2023
What makes sake a unique drink is how delicate, nuanced, and subtle the flavours are – flavours that vary depending on the type of water used, type...
January 12, 2023
How Does Regionality Affect Sake?
You can find a sake brewery in any of Japan’s prefectures – there are approximately 1,500 sake breweries locat...
December 10, 2022
It’s no secret or surprise that rice is pretty much the main character of sake. Sake grades are categorized based on the degree of polishing that t...
November 27, 2022
“Confusion is a word we have invented for an order which is not yet understood."
- Henry Miller
Editor's Note: This is part two of a beginner ...
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