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History of Kyoto sake

Kyoto has prospered as Japan’s capital from the 8th to the 19th century and as its cultural capital has

2021-10-22

Kyoto sake rice: Iwai

There are two varieties of Kyoto-based rice suitable for making sake: Iwai (sake specific rice) and Kyo-n

2021-09-27

Nara: Exploring New Yeasts

Since 2007, Nara Prefecture Institute of Industrial Development (NPIID), Nara Women’s University (NWU) and sak

2021-09-27

Nara: Revival of Bodai-moto

In 1996, Nara Industrial Technology Center ⦅now Nara Prefecture Institute of Industrial Development (NPIID) ⦆,

2021-09-27

Bodai-moto(菩提酛)

Bodai-moto is a specific starter that uses raw rice and the activity of natural lactic acid bacteria. Although

2021-09-27

Types of koji

Generally speaking, there are two types of koji, Sōhaze (総破精) “all propagation” and T

2021-09-27

What is koji fungus?

Koji(Aspergillus oryzae) is often called moyashi(bean sprouts) in the sake industry, because of its appearance

2021-09-27

About Koji

In the context of sake production, koji means the steamed rice propagated with koji fungus. In the sake indust

2021-09-27

Yamadanishiki

Yamadanishiki is the king of sake specific rice, equivalent to the cabernet sauvignon grape in the wine i

2021-09-27