A sake bottle can look immaculate while the drink inside is losing the character its maker intended. Learning to store sake is therefore part of l
Continue ReadingSake Faults Explained: Oxidation, Light Damage, and Microbial Spoilage
A sake smells nutty. Is it mature, faulty or simply a style you weren't expecting? Sake faults cannot be diagnosed by treating every unfamiliar ar
Continue ReadingHow to Store Sake Properly: Freshness, Light, Temperature, and Ageing
The brewer has finished making the sake. Your cupboard can still keep working on it. To store sake properly, the aim is to slow unwanted change an
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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