“Unlike other alcohols like baijiu and soju – which also use koji but are distilled – sake retains its umami, offering a complex yet clean taste with no additives. What you see is what you get. “This ...

Some other useful terms are nama, which is unpasteurized sake that has a shorter shelf life but more upfront flavors, and genshu, which is undiluted, leading to higher alcohol and more body. Monica ...

Unpasteurized sake, known as nama sake, should be refrigerated even before it's been opened, as should the more delicate ginjo and daiginjo sakes. Most other sake types are perfectly fine to be ...

An innovative time-based categorisation of sake combined with novel food pairings is finding its way to younger adults while preserving its authentic appeal for older consumers. A Japanese sake ...

The sake business is reaching new heights. A Japanese sake maker wants to make an alcoholic beverage in space. Asahi Shuzo, the company behind the popular sake brand Dassai, plans to blast ...

Copyright 2025 The Associated Press. All Rights Reserved. Sake brewer Mie Takahashi stirs mixture of steamed rice with koji mold and water in a tank at her Koten sake ...

OKAYA, Japan (AP) — Not long after dawn, Japanese sake brewer Mie Takahashi checks the temperature of the mixture fermenting at her family’s 150-year-old sake brewery, Koten, nestled in the ...

OKAYA, Japan — Not long after dawn, Japanese sake brewer Mie Takahashi checks the temperature of the mixture fermenting at her family’s 150-year-old sake brewery, Koten, nestled in the ...

Many things are happening in Garland County as it's the home for an Arkansas-based company making big moves in the sake industry. Arkansas’ first and only sake brewery, Origami Sake, is ...

The art of sake brewing has a 1,300-year-old history that represents more than just a drink — it’s a symbol of Japanese culture, craftsmanship and community. Earlier this month, UNESCO’s advisory ...