News – Page 2 – Koji Sake 米花清酒

The importance of Geographical Indications (GI) when dealing with Sake.

The importance of Geographical Indications (GI) when dealing with Sake.

(the above photo was produced by the National Tax Agency of Japan.) Many of us who appreciate the quality and characteristics of sake from a cer...

Tobin, what does it really mean?

(The above photo was taken in Takeno Shuzo/Yasakaturu in Kyoto.) Given that there are many sake terms that are daunting to the uninitiated, sake ...

Ways to enjoy Yoikigen's Fruit Liqueurs

Okayama, also known as the "Fruit Kingdom"in Japan, is famous for its unparalleled quality of fruit, thanks to the land's sun soaked earth. This i...

What to do with your left over sake?

If you happened have left over sake, don't worry it takes about a month, while in a regular fridge, to significantly degrade in quality. But if it ...

We try our best to reuse and recycle

As sake lovers we often forget the amount of trash we create when consuming sake. Materials like glass bottles, screw caps and cardboard boxes (jus...

Ways to enjoy shochu-Part 2

Shochu, a distilled alcohol beverage made with barley, rice or sweet potato. Often served neat, on the rocks or with soda, and is as versatile as v...

Ways to enjoy shochu-Part 1

Generally made from rice, sweet potato and barley, shochu produced by Japanese distilleries have aromas that range from sweet to smokey that are d...

Sake Storage Tips

Not to worry you don't need a wood barrel to store your sake. Storing sake correctly is essential to maintain its quality and structure, nothin...

Takeno Brewery (Yasakaturu) BY2020

If you're an avid drinker of Yasakaturu sake, you will have noticed during the course of 2021 Takeno Brewery has incorporated a gentle surprise in...

How to warm sake

一部分清酒加熱後能把味道發揮更大，有葡萄酒醒酒般效果。注意的是不是所有清酒都適合加熱，詳細可參考每款清酒的建議飲用溫度。 Warming sake is like decanting matured wine, it opens up the sake and reveals subtle ...

日本清酒歷史（一）

日本清酒的歷史悠久。可以追溯到繩文時代至彌生時代(約公元前3世紀)，中國水稻種植開始傳入九州，米才開始慢慢成為日本的主食。從而開始使用日本米釀製日本酒。原始時代是沒有利用麴菌的時代，他們讓米飯發酵的方法就是將煮熟的米飯放在口中咀嚼，以睡液將米飯的蛋白質糖化，然後吐出口水，藉著野生的酵母自然...

日本清酒歷史（二）日本清酒發源地之爭

以口嚼米，吐回木杯裡，被稱為「口嚼法」而製作的酒，這只是日本酒的起源，而正式日本清酒的起源有兩個說法。伊丹及奈良都稱呼自己為「清酒發祥之地」。位於伊丹巿鴻地距離住宅區偏遠的地方，立了一塊名為「清酒發祥之地」的石碑。相傳日本戰國時期的武將山中鹿之助的長男鴻池直文，因家道中落而放棄武士身份...

Yanagita Distillery 柳田酒造

A family-owned SHOCHU distillery is where we played as children, where we live and where we learn. I, who was not an exception to this trend, was...