Sommelier Talk: Episode 2 – Differences in Fermenting Sake/Wine

Let’s take a look at sake from a brewing point of view. There are three major differences in sake brewing compared to wine. First, is the role of the koji mold. It’s the all-mighty koji that drives the conversion of rice starches into fermentable sugar. In wine brewing, fermentable sugars already present in the grape are converted directly into […]

Sommelier Talk: Episode 1 – Rice vs Grapes

Let’s take a new approach in uncovering the fascinating world of Japanese Sake – by comparing it to wine. Sake production took root in Japanese culture with the arrival of the wet-rice cultivation process brought from China into Japan some 3,500 years ago. Due to the warmth and high humidity that hovers over the country from spring to […]