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What’s my name?
While I have no particular desire to be controversial or confrontational, a recurring topic regarding sake’s foray into foreign markets has got me somewhat perplexed. As you may well already know (if you’ve found this site you probably do) sake exports are booming. While sales of sake in Japan are relatively sluggish, breweries have discovered…
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New Kid on the block
“What’s your favourite sake?” is a question I get asked all too often. While I’ll usually deflect it with, “it depends on the food, mood and season”, some folks can be particularly persistent. Recently, while having this well worn conversation with a fellow sake enthusiast the question was put to me in a different way.…
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Where to next for Dassai?
For a while now Yamaguchi brewery Asahi Shuzo, makers of Dassai, have been the sake industry’s favourite underdog story. Since Hiroshi Sakurai took over the reigns of the family business in 1984 Asahi Shuzo has risen from a very modest output of 700 koku to the current 12,000 koku. All production being made up of…
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Hanatomoe. Young gun of the old school
The sake industry is at something of a crossroads. Although there has never been a better time to drink sake, the industry is still struggling. While there is an increase in the consumption of tokutei meishoshu (higher grade sake) the downturn in lower grades drags down the overall national consumption. Nihonshu is still losing out…
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Sake for the winter months
I always find winter to be an interesting time on the sake calendar. As it begins to get uncomfortably cool, the craving for some gently warmed sake starts to set in. But although winter is obviously the best time of the year for warm sake, it’s also ironically possibly the best time for chilled sake.…
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Decant sake? Time to clear the air
The ubiquitous sight of sake served in ceramic or glass flasks along with matching o-choko cups is something that, regardless of modern sake styles and how westernized sake presentation becomes is something that is unlikely to disappear soon. The Japanese love tradition and part of sake’s appeal internationally seems to be the culture and tradition…
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Hiyaoroshi is here again!
The sake calendar is a seasonal one. In Spring we see the release of the “new” sake, fresh off the press, straight to the bottle, summer is marked by the obvious summer sake releases but autumn is the business end of the sake calendar. Hiyaoroshi sees the best sides of sake: a combination of fresh…
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The science, sense and passion of Miinokotobuki
When it comes to major sake brewing regions, there are a few that come to mind quicker than others. Nada in Hyogo and Kyoto are obvious for their production of most of the sake in the country. Other areas such as Niigata, Akita, Hiroshima among others are know for their strong sake culture and abundance…
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The pride of Osaka, Akishika
To say Osakans are a proud bunch would be quite the understatement. Osaka is Japan’s second largest city and is home to Japan’s best comedians, loudest people, most obsessive baseball fans and many would say best food. If Tokyo is the face of Japan, Kyoto is the soul and Osaka is the heart. Although in…
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How pure is your Junmai?
We all know what junmai means right? “Pure rice” sake. Sake made with rice, water and koji and no added alcohol or any other additions. “Sake in its purest form” was another definition on a supplier site. Sounds about right? Well, I got to thinking after having a slightly heated disagreement with a fellow drinker…
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Sake Advocate 