Why Sake is Served Hot: A Short History
The catch-all term for hot and warm sake is known as kanzake (燗酒). The second character is sake, and the first character is a special character that is quite literally only used...
How to Serve Sake: Vessels
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The container from which...
Sake in Cooking and its Brother: Mirin
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Sake isn’t just for...
Sake in Cocktails: 4 to Try!
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You might not know...
Top 4 Sake for Wine Lovers
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Here we’re going to...
Sake in Skincare: 6 Brands to Look For
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Sake-based skincare products have...
Sake Bombs are Usually Gross. Let’s Fix That!
Let’s face it: the traditional sake bomb is the fast food of drinking culture. It’s fun, messy, and a little chaotic—but it’s not exactly tasty. It usually involves cheap, flavorless beer and...
Exploring the Unique Sake of Niigata
When it comes to Japanese sake, the region of Niigata is practically synonymous with excellence. Known across Japan (and increasingly, the world) for its pristine, crisp, and clean-tasting sake, Niigata has become...
Mastering the Sake Fermentation Process
Mastering the sake fermentation process is a journey into the intricate art and science that transforms simple rice and water into a refined, rich-tasting beverage enjoyed for centuries. Sake brewing has deep...
Sake Yeasts: The Microbes Behind the Magic
Sake, Japan’s beloved rice brew, has captivated drinkers around the world for centuries with its delicate flavors, floral aromas, and remarkable versatility. But behind this delightful experience lies an unsung hero: yeast....
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