sokujo– tag –

In 1899, Japan's liquor tax overtook the land tax as the largest source of national revenue. In other words, brewing changed enormously in a single generation. Meiji era sake, the nihonshu brewed between 1868 and 1912, still began with r...

Some sake tastes bold, savory, and wonderfully complex. That depth often traces back to the yeast starter. So what is yamahai in sake brewing? Yamahai is a traditional yeast starter method born from kimoto. It drops the grueling yamaoros...

Great sake begins before the main fermentation ever starts. Hidden inside the brewery is a small but powerful starter called moto, also known as shubo, the "mother of sake." So what is moto in sake brewing? In essence, moto is a concentr...

Great sake begins before the main fermentation ever starts. Hidden inside the brewery is a small but powerful starter called moto, also known as shubo, the "mother of sake." So what is moto in sake brewing? In essence, moto is a concentr...