This understanding is vital for ensuring the stable production of high-quality rice, which is essential for brewing sake and shochu. In addition to rice quality, the production processes of sake ...

Exports of sake have been rocketing in recent years, as foreign drinkers develop a taste for the rice brew. But as one recent tasting competition showed, it's not just the Japanese stuff that's ...

Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing technique was recognized under UNESCO’s Intangible Cultural Heritage ...