Articles sur les sakés d’Hiroshima
For first-time sake drinkers
記事一覧
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Introduction to Shubo; Time-consuming, Labor Intensive, and Yet Crucial Stage for Sake Brewing
Learn About Shubo and Shubo Making What is shubo? Simply saying, it’s cultured kobo (yeast). Sake…
2021.02.01
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The First Step of Brewing Nihon-shu, “Seimai”, and “Genryo Shori” (the Raw Material Processing Stages) from Seimai to Mushimai.
The main raw ingredients of nihon-shu are ‘water’, ‘rice’, and ‘koji’. The process of brewing nihon-shu…
2021.02.01
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Japanese sake・The glossary of terms
Nihon-shu (Japanese sake) Rice, kome-koji ( a kind of mold grown on rice), and water are…
2021.01.25
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4 Types of Japanese Sake Their Characteristics and Food Pairings
The beginners may wonder how different each type of sake tastes or smells. Learning about each…
2020.11.03
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Fine rice for making sake is found in famous brewery districts. Get to know shuzo-kotekimai (sake-brewing rice) made in Hiroshima.
What distinguishes rice for eating from sakamai (sake-brewing rice) Japanese sake is made from rice. Koshihikari…
2020.10.19
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Warm Japanes sake called “Kan-Zake” and feel the delicacy
How to drink Japanese sake Japanese sake is enjoyable with a wide range of tempertures, either…
2020.10.16
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How to select Japanese sake (styles of Japanese sake)
The names “Ginjo” or “Junmai” on a Japanese sake label indicate both ingredients and brewing method.…
2020.03.20
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Japanese sake, one of the brewed beverages
Compare Japanese sake with other alcoholic beverages such as wine and beer in terms of ingredients…
2020.03.19
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How to drink/preserve Japanese sake
Japanese sake is drunk across a wide range of temperatures. In Japan,warmed sake is called “Kan.”…
2020.03.12
