We are continuing our Sake 101 series with a dive into sake pairing. Cindy Bissig sits down with Chris Hughes to discuss why sake is one of the best beverages to pair with food. They examine just how

There is a lot of great sake out there, but how do you know what is good and what is not? There is no easy answer to that, because the answer is almost always, it is personal. However, you may

This is the second episode our Sake 101 mini-series! In our first episode we covered the most basic question What is Sake? and we hoped that this would help people new to the beverage get a basic

This week we kick off a brand-new mini-series in which we go back to the basics and focus on questions we all had at the start of our sake journey. Questions that may sound simple but may not be as ea

There is a new sake book on the market: SAKE: The Art and Craft of Japan's National Drink written by no other Yoshiko UENO-Mller, founder of Ueno Gourmet, Sake Samurai, and acclaimed Sake Educator (a

A few weeks ago we celebrated the exciting news of Traditional Sake Brewing with Koji being listed as a UNESCO Intangible Cultural Heritage (if you missed it you can find out more here) and in this

Earlier this week the sake industry received some amazing news: "traditional sake brewing" was registered as a UNESCO Intangible Cultural Heritage. However, the term is rather vague on its own. So for

Japanese sake is made from water, rice, and koji. There are many specific rice varieties cultivated for brewing sake, all of which are lumped together as sakamai (). Some are more prominent than ot

In our latest Podcast Cindy Bissig and Frank Walter had the pleasure to welcome no other than Singapores first Sake Samurai - Adrian Goh, the director and chief educator at Inter Rice Asia, IWC judge

Sebastien Lemoine, Chris Hughes, and Miho Ota sit down with Sam Boulton, author, mixologist and drinks consultant to talk about his new book, The Art of Mixing Koji Cocktails. Sam is based in Birmin