Sake Guides
Articles on choosing, tasting, serving, and how sake is made. Currently available in Japanese.
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15How Rice, Yeast, Water, and Starter Shape Sake: A Lesson for the Intermediate Drinker
Two bottles can both read "junmai daiginjo" (a top-grade pure-rice sake milled to at least 50 percent) and still taste worlds apart. One is lush and aromatic; the other is as clean and light as water. That gap has nothing to do with the grade on the label. It comes from what the sake is made of a...
Production #Intermediate #rice #yeast #water #shubo -
23Why Japan's Great Sake Regions Exist: Nada, Fushimi, and Beyond
Nada, Fushimi, Niigata. Japan's famous sake regions did not become famous by accident. Wherever a great sake district took root, you find the same three things: good water, rice within reach, and a way to ship the finished sake to market. This article is not about which region tastes like what. I...
Regions #Intermediate #Traveler #region #history #water