At its core, sake is made from three key ingredients: water, rice, and koji — a mold that breaks down rice starch into sugar, ...

This Hudson Valley brewery is combining Japanese tradition with modern innovation to produce the "highest tier of sake." ...

and other craftspeople at sake breweries who utilize koji in the rice fermentation process. The Agency for Cultural Affairs said during its Nov. 5 announcement that there has never been a case ...

Once confined to Japanese restaurants and karaoke clubs, sake has found its way onto drinks ... and yeast variety and overseeing the brewing process. The most important step is rice polishing ...

These methods have been developed by craftspeople involved in sake brewing, including “toji” (master brewers) and “kurabito” (brewers). It is basically a manual process, and although some ...

Art of Sake Joins UN Heritage List In early December, UNESCO added Japan's sake-brewing process to its Intangible Cultural Heritage list, officially recognizing a tradition that dates back more ...

The sake production process begins in the morning, with the tōji (master brewer) Yoshimi Terasawa and his small team steaming rice for 70 minutes in a large metal vat on the building's fourth ...

An curved arrow pointing right. The Gozenshu Brewery is one of the few in Japan using bodaimoto, a 600-year-old fermentation method, to make sake. They use it to make junmai, or pure rice sake ...

OSAKA, Japan—The Japanese have been drinking sake since the eighth century. Back then, it was believed the rice-based liquor warded off ghosts. Today, it has a stronger spirit to contend with ...

Certain mineral properties are still too high for the sake I want to make. In my brewery, which I am in the process of setting up right now in Bengaluru, the water processing unit is going to be ...