Sake making began about two thousand years ago when rice planting was introduced to Japan. Fushimi is one of the biggest sake producing areas in Japan. When Toyotomi Hideyoshi, the lord of Osaka Castle, built Fushimi Casle in the late sixteenth century, the sake industry in the surrounding city of Fushimi flourished. Many sake breweries...Read More
In this installment of our discussions on Sake, we will discuss the basic ingredients of Sake, the different kinds of ingredients and how they affect the final result. These main ingredients include: Rice Water Yeast Koji This installment will concentrate on rice and water, the most important ingredients by volume only. Yeast and koji will be...Read More
This is part one of a series of discussions on Sake. Hopefully these discussions will help you better understand, and ultimately, appreciate Sake more. Many people who have tried Sake outside of Japan often say they did not like it. It is important to remember that the quality of the rice and the purity and...Read More
