SakeDays

A Luxurious Moment Savoring Saitama’s Bounty: My Encounter with “Mikadomatsu Hojyo Kanshasai Sai no Kagayaki 100% Junmai Daiginjo Muroka Nama Genshu”

Blogger Eye reviews "Mikadomatsu Hojyo Kanshasai Sai no Kagayaki 100% Junmai Daiginjo Muroka Nama Genshu," a local Saitama sake. She explains the appeal of Saitama rice, its fruity aroma, and complex taste in an easy-to-understand way for beginners.

2025.03.29

Sake Brands

Talking About the Future of Sake! A Day Filled with Excitement for Tradition, Innovation, and the Challenge to the World

Blogger Eye reports in detail on the symposium "Talking About the Future of Sake: Tradition x Innovation x Global Expansion," which discussed the future of sake from various perspectives. Focusing on the three themes of reconstruction, innovation, and global expansion, we bring you the passionate discussions, the latest trends in the industry, and the anticipation for the future of sake.

2025.03.24

日本酒の知識

Deep World of Sake, Unraveling the Secrets of Sake Rice!

Uncover the secrets of sake rice and its impact on sake flavors! Explore Yamada Nishiki, Gohyakumangoku, Omachi, Miyama Nishiki, and more. Learn about shinpaku, rice polishing, and koji mold to enhance your sake tasting experience.

2025.02.23

日本酒の知識

【Masumi x Souhomare】A Feast of Two Great Sake Brands! A Blissful Moment at Torarenbo Yaesu

I attended the "Masumi and Souhomare Sake Brewery Explanation Meeting" held at Torarenbo Yaesu! I enjoyed an 8-type sake tasting and exquisite dishes that paired perfectly with the sake. With the brewers' explanations, it was a luxurious time to learn the depths of sake.

2025.02.20

Sake bar, Restaurant

Experiencing Sake Brewing at Koedo Kagamiyama Brewery: Part 2 – Steaming Rice and Making Koji Rice

Get an inside look at sake making at Koedo Kagamiyama Brewery! I participated in the crucial steps of steaming rice and making koji rice, learning from the pros and gaining a newfound appreciation for this traditional craft.

2025.02.15

Sake Brewery