When sipping sake, you may notice subtle bitterness or astringency in its finish. These flavors are not flaws but rather reflections of...

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...

The Shakkanhō System The shakkanhō system is a traditional Japanese system of measurement based on units of length (shaku) and weight...

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

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

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

Nanbubijin is proud to introduce their unique approach to Hiire, a traditional sake pasteurization technique that involves heating brewed...

When savoring sake, various elements come to mind: rice variety, polishing ratio, the brewer's skill, and more. Yet another crucial...

<magazine.asahi-shuzo.co.jp> Introduction Sake and chocolate. At first glance, these two seemingly unrelated ingredients may not seem...

What is Sparkling Sake? Sparkling sake, also known as "awa-zake" or "happoshu," is sake that has been carbonated. It offers a unique...

Sake comes in a wide variety, and the characteristics of easy-to-drink sake are also diverse. In terms of taste: Sweetness: Generally...

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...

The National New Sake鑑評会 (Zenkoku Shinshu Kanpyokai) is a highly competitive and prestigious sake competition held annually in Japan...

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

Sake is a traditional Japanese drink, and its history goes back very far. The origin of sake dates back to more than 2000 years ago. The...

日本酒には多種多様な種類があり、飲みやすい日本酒の特徴も様々です。一般的に、辛口のお酒よりも甘口のお酒の方が口当たりがよく、比較的飲みやすいとされています。また、吟醸酒系の日本酒には「吟醸香」と呼ばれる、フルーティーで華やかな香りがあり、アルコール特有のにおいがするといった...

日本酒には、乳酸、リンゴ酸、コハク酸、クエン酸、酢酸の5つの有機酸が含まれています. それぞれの酸には、日本酒の味わいに影響を与える役割や、健康効果があるとされています. 以下に、それぞれの酸の特徴と効能をまとめました: 乳酸:...

日本酒は大きく「特定名称酒」と「普通酒」に分類されます1. 「特定名称酒」は、原料や精米歩合などの要件を満たす日本酒で、「純米酒」「吟醸酒」「本醸造酒」などの名称が与えられます. 「普通酒」は、特定名称酒以外の日本酒で、原料や精米歩合に決まりがなく、比較的リーズナブルな価格...

The other day at CHIKA & SAKE, we had a tasting of about 15 different types of sake. I had a hard time because there were so many...