Q&A: The Birth of Saké

From October to April, a group of men live an almost monastic existence in a brewery in rural northern Japan. Awake at 4am, they steam 2,600 pounds of rice every morning. They tend to yeast starters, polish the rice, and watch it slowly bubble and ferment. They’re sticking to the traditional hands-on ways of making … [ Read more]

Happy World Sake Day!

October 1 is World Sake Day. While the fermented beverage, made from rice, water, koji (a culture made by growing different fungi on cooked grains or legumes), and yeast, isn’t new to the U.S., it has notably grown in popularity over the last year. Commonly called “Japanese rice wine,” sake is actually more similar to beer than wine … [ Read more]