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

Many people will be familiar with the word GI (Geographical Indication), especially if they are familiar with wine. Famous GIs are known around the world like Champagne or Prosciutto. But what about s

As sake continues to gain popularity around the world, shochu is next in line. In August 2024, the Japan Sake and Shochu Makers Association (JSS) held its inaugural week-long Advanced Shochu Academy i

Happy Sake Day! Here is a list of events that are happening this month in Japan and around the world. Outside Japan (Sake Day Events) On October 1st in Melbourne, Australia. Tamura Sake Bar is

Nada is a well-known name in the world of sake. Almost a brand, it is associated with the area whose sake dominated the Edo (Tokyo) market in the later part of the Edo period (1603-1868), and it is st