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Fermentation Control in Sake Brewing: Understanding Sweetness, Dryness, and the Balance of Light and Rich Flavors Through the BMD Curve
Sake brewing is a true "living art," combining the power of microorganisms with the years of experience of the toji (master brewer)....

sumihisa seo
Apr 134 min read
日本酒の味わいを決める発酵コントロール ~BMD曲線で読み解く甘口・辛口、淡麗・濃醇~
日本酒造りは、微生物の力と杜氏(とうじ)の長年の経験が組み合わさってできる、まさに“生きた芸術”です。中でも「醪(もろみ)」と呼ばれる発酵のプロセスは、日本酒の味を大きく左右する重要なステップです。 今回は、この醪の管理に使われる「BMD値」という数字に注目して、日本酒の味...

sumihisa seo
Apr 135 min read


群馬の酒蔵の実力。彗星が描く、北の夜空の奇跡
彗星が描く、北の夜空の奇跡 龍神酒造 × 北海道産酒造好適米「彗星」|受賞の裏にある物語 澄み渡る北の空に、静かに軌跡を描く一筋の光。その名も「彗星」。北海道が誇る酒造好適米の中でも、ひときわ輝きを放つこの米が、龍神酒造の手によって日本酒という芸術に昇華されました。そしてそ...

sumihisa seo
Apr 62 min read
Astringency 収斂味 苦渋
Where Does Astringency Fit in the World of Sake? A Personal Encounter with a Unique Sake Recently, I tasted a sake that left a noticeable...

sumihisa seo
Apr 63 min read
Scientific Classification of Sake Flavors!? A New Evaluation Method Explained
When describing the flavor of sake, you often hear words like "dry," "sweet," "light-bodied," or "rich." But accurately classifying these...

sumihisa seo
Apr 63 min read


日本酒の味を科学的に分類!?新しい評価方法とは
日本酒の味わいを表現するとき、「辛口」「甘口」「淡麗」「濃淳」などの言葉をよく聞きますよね。でも、実際にこれらの味を正確に分類するのはとても難しいのです。今回は、日本酒の味の評価方法について、従来の方法と最新の科学的手法を比較しながら解説します!...

sumihisa seo
Apr 65 min read
Exploring Bitterness and Astringency in Sake: Causes and Enjoyment
When sipping sake, you may notice subtle bitterness or astringency in its finish. These flavors are not flaws but rather reflections of...

sumihisa seo
Jan 53 min read
What is "Sakana"? Understanding Japanese Drinking Culture's Essential Companion
When you think of Japanese drinking culture, there's a term you absolutely need to know: "Sakana" (酒の肴). While it might sound similar to...

sumihisa seo
Nov 17, 20242 min read


Understanding Sake Measurements: The Significance of "Ichi Go"
The Shakkanhō System The shakkanhō system is a traditional Japanese system of measurement based on units of length (shaku) and weight...

sumihisa seo
Oct 13, 20242 min read


Hiire: Traditional vs. Nanbu Bijin's Approach
Traditional Hiire Temperature : Typically heated to 60-65°C (140-149°F). Duration : Usually maintained for about 10-20 minutes. Method :...

sumihisa seo
Oct 13, 20242 min read


Sake Heating: A Deep Dive into the Process
<nanbubijin hiire> The Purpose and Significance of Sake Heating Sake heating, a crucial step in the sake brewing process, is more than...

sumihisa seo
Oct 12, 20242 min read


About Muroka Nama Genshu
<sugata junmai ginjo muroka namagenshu pic> What is Muroka Nama Genshu? Muroka Nama Genshu is a type of sake that is made without...

sumihisa seo
Oct 12, 20244 min read


Tremendous point of view: Hiire (Pasteurization) Methods at Nanbubijin Brewery
Nanbubijin is proud to introduce their unique approach to Hiire, a traditional sake pasteurization technique that involves heating brewed...

sumihisa seo
Mar 23, 20243 min read


Sake's Flavor Wizard: Exploring the Magic of Yeast
When savoring sake, various elements come to mind: rice variety, polishing ratio, the brewer's skill, and more. Yet another crucial...

sumihisa seo
Mar 23, 20242 min read


Sake and Chocolate: A Surprisingly Perfect Pairing!
<magazine.asahi-shuzo.co.jp> Introduction Sake and chocolate. At first glance, these two seemingly unrelated ingredients may not seem...

sumihisa seo
Mar 20, 20242 min read
Sparkling Sake: A Guide to Types, Enjoyment, and Recommendations
What is Sparkling Sake? Sparkling sake, also known as "awa-zake" or "happoshu," is sake that has been carbonated. It offers a unique...

sumihisa seo
Feb 26, 20242 min read
Characteristics of Easy-to-Drink Sake
Sake comes in a wide variety, and the characteristics of easy-to-drink sake are also diverse. In terms of taste: Sweetness: Generally...

sumihisa seo
Feb 26, 20242 min read
Kan-zake: A Guide to Warming Sake and Enjoying Its Complex Flavors
Kan-zake (燗酒) is a type of warmed sake that is enjoyed in Japan. It is typically heated to a temperature between 40°C and 50°C (104°F and...

sumihisa seo
Feb 26, 20242 min read
The National New Sake鑑評会: An In-Depth Look at Japan's Prestigious Sake CompetitionIntroduction
The National New Sake鑑評会 (Zenkoku Shinshu Kanpyokai) is a highly competitive and prestigious sake competition held annually in Japan...

sumihisa seo
Feb 26, 20243 min read


AMINO ACID in Sake
Sake amino acids are a general term for the amino acids contained in sake. Enzymes in koji for sake making makes amino acid while...

sumihisa seo
Jan 14, 20243 min read
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