NIHONSHU

Food & Drink | NIHONSHU Sep 29, 2002

How to gain flavors and influence yeasts

by John Gauntner

When looking at what makes sake special, one thing that comes up often is koji mold. It is the heart of the sake-making process -- no beverage in the world uses koji in its production the way that sake does. Of all factors involved ...

Food & Drink | NIHONSHU Sep 15, 2002

Sake-shopping picks that really hit the spot

by John Gauntner

There exists, where you would least expect it, a marvelous oasis for sake shopping. Yoshiike department store, just outside Okachimachi Station and just across from the entrance to Ameyokocho, has a fantastic selection of sake and a plethora of sake utensils to go with ...