The fermenting tank contains rice material, yeast, liquid and the products of weeks of brewing. The bottle on a restaurant table contains a carefu
Continue ReadingNama Sake Explained: Unpasteurised, Nama-chozō, and Nama-zume Styles
Two bottles have been pasteurised once, yet they can have spent their storage period in very different conditions. Nama sake terminology makes tha
Continue ReadingSake Pasteurisation and Finishing Explained: Charcoal Fining, Storage, and Dilution
The sake is clear, but clarity doesn't tell you whether enzymes are still active, how it will respond to storage or what strength it will have in
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