Today, I would like to talk about Japanese sake label and Japanese terminology of Sake label here. Japanese Sake basically has two categories: Basi...

Rice is our main diet food and cultivated in all around Japan. Here in Toyama, we have plenty water from mountains which has a lot of snow in winte...

Steaming is the final process for rice preparation. Steaming rice has two purposes. One is to sterilize the rice and one is to change the structure...

I would like to talk about second step and third step of rice preparing. The first step was rice polishing. After polishing rice, the rice is store...

Today, I would like to talk about rice polishing. Rice polishing is one of important step for Sake brewing, because the levels of proteins, lipids,...

Today, I would like to talk about Sake yeast. The yeast makes alcohol from sugar which is converted from starch of rice by Koji enzymes, and create...

We Japanese eat rice as our main foods. Japanese Sake is made from the rice. The rice that we usually eat is called "table rice" and the rice that ...

This is the first blog for me and about an overview of Japanese Sake production. I was moved back to my home town from Tokyo and took over this fma...