News – Koji Sake 米花清酒

Knowing your daiginjo

You may often come across terms like Daiginjo, Ginjo, Honjozo or Junmai when look at a sake menu. But, what does is it mean? These terms classify “...

The 4 Sake Types

For consumers to have a better understanding of which sake they prefer, the Sake Service Institute(SSI) in Japan evaluated ten of thousands of prod...

"Dryness" & "Sweetness" in Sake

A question commonly asked by sake enthusiasts and beginners alike is "How can you tell if a sake is dryer or sweeter?". The answer is usually found...

Sake at MONO, 1 Star Michelin & Asia's 50 Best Restaurants

We are ecstatic to be working with a 1 Star Michelin and recent Asia's 50 Best Restaurants of 2022, MONO this August! Lured by owner and Chef Ri...

Sake served at the 'Neighborhood', Asia's 50 Best Restaurants.

Master chefs are constantly exploring new flavors to evolve their cooking techniques as well as finding new drinks to pair with their creations. ...

Why is a 50% milling rate not a Daiginjo?

If you love sake as much us, you must have come across a one that as 50% milling rate yet it's designated a Junmai Ginjo/Ginjo. Don't worry its n...

Illegal to make plum wine at home in Japan?

Many of us like to make our own concoction from time-to-time, whether it be kombucha, liquors infused with our favorite ingredients or even taking ...

The importance of Geographical Indications (GI) when dealing with Sake.

(the above photo was produced by the National Tax Agency of Japan.) Many of us who appreciate the quality and characteristics of sake from a cer...

Tobin, what does it really mean?

(The above photo was taken in Takeno Shuzo/Yasakaturu in Kyoto.) Given that there are many sake terms that are daunting to the uninitiated, sake ...

Ways to enjoy Yoikigen's Fruit Liqueurs

Okayama, also known as the "Fruit Kingdom"in Japan, is famous for its unparalleled quality of fruit, thanks to the land's sun soaked earth. This i...

What to do with your left over sake?

If you happened have left over sake, don't worry it takes about a month, while in a regular fridge, to significantly degrade in quality. But if it ...

We try our best to reuse and recycle

As sake lovers we often forget the amount of trash we create when consuming sake. Materials like glass bottles, screw caps and cardboard boxes (jus...

Ways to enjoy shochu-Part 2

Shochu, a distilled alcohol beverage made with barley, rice or sweet potato. Often served neat, on the rocks or with soda, and is as versatile as v...