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Each step in the sake-brewing process is critical to sake production, but rice polishing in particular garners a lot of attention due to its influence on sake categorization like Junmai, Junmai Ginjo,..

GinjoGinjo is brewed with rice grains that are polished down to at least 60% of their original size, and when you add the word “junmai,” it means it was made without distilled alcohol. Fermenting the ..

Toji Head brewer and head of staff Jizake Local sake made by microbreweries Junmai Pure rice sake made from rice, koji, yeast and water, with no added brewer’s alcohol. Daiginjo The most expe..

Premium Japanese sake is governed by a strict classification system covering grades of sake. One of the core philosophies behind this is the degree of milling – the more of the ..

The basic vessels for sake are the tokkuri (decanter or carafe) and the choko (cup). These can be made from a variety of materials including ceramics, glass, tin, wood and lacquerware. Each material..

How to enjoy sake: Sake is often best served chilled especially ginjo and daiginjo.For aromatic sake, we would recommend wine to capture more of the aromas than standard sake drinkware.Sake shoul..