Tonoya Yo: Japan's fermentation fundamentals, made modern
Chef, brewmaster and hotelier Yotaro Sasaki takes locally grown Tono rice and traditional fermented fare to new culinary heights.
The secret to this sake’s flavor? Aging it underwater
What started as an experiment has turned into a way for Otokoyama Honten brewery to recover from the 2011 Tohoku triple disaster.
Get talking: U.S.-Japan brewers' 'Sake Dialogue' forges taste for collaboration
Riding the craft beer boom in the United States, Japanese sake exporters target the U.S. market.
Aged like fine wine? Reviving the forgotten culture of vintage sake
Fine wine is not the only thing that gets better with age, and a venture firm hopes to prove that by reviving the long-forgotten culture of Japan's homegrown vintage sake.
Bandai Jozo brewery in Shizuoka Prefecture has developed Egawashu, a fruity and sweet sake beloved by warlords of days gone by.
The female brewers shaking up Japan’s sake industry
Bringing a fresh perspective to the brewing process, women are increasingly producing inspirational new interpretations of the nation’s traditional alcoholic drink.
Government to help 800 makers of sake and liquors boost exports
The campaign is expected to be a major engine for the government to achieve its goal of expanding farm, forestry, fisheries and food exports to ¥5 trillion in 2030.
Go on a ‘sake voyage’ right in Tokyo’s backyard
The Yottemikke Sake Tourism Association entices travelers to explore Utsunomiya’s gastronomic delights.
The election of Joe Biden in the United States has brought fortune to a Fukuoka brewer whose product shares the president's name.
When it comes to sake, a little heat can go a long way
Gone are the days when hot sake implied poor quality, and kanzake is finally taking pride of place at the socially distanced dinner table.
Shuka Nomoto: An intimate toast to 2021
This Ebisu-based izakaya is small, stylish and serves top-notch food — just what we need to carry us through 2021.
Japan has drawn up an action plan to achieve its goal of boosting farm exports to ¥2 trillion by 2025 as it aims to make wagyu and sake more competitive in the global market.
