Gaijin on Getas Blog

Posts in the ‘sake’ Category

Sake Brewing in Fushimi, Kyoto

Posted on January 24th, 2012 by Takako "Tammy" Ota

Gekkeikan Sake Brewery

Gekkeikan Sake Brewery

Sake making began about two thousand years ago when rice planting was introduced to Japan. Fushimi is one of the biggest sake producing areas in Japan. When Toyotomi Hideyoshi, the lord of Osaka Castle, built Fushimi Casle in the late sixteenth century, the sake industry in the surrounding city of Fushimi flourished. Many sake breweries including Gekkeikan started brewing sake here during the Edo Period. Today there are about 20 sake breweries in Fushimi. When you walk around Fushimi the fragrant smell of sake floats on the wind. Read the full post »

Sake – The Basic Ingredients (Rice and Water)

Posted on December 15th, 2011 by Mike Roberts

In this installment of our discussions on Sake, we will discuss the basic ingredients of Sake, the different kinds of ingredients and how they affect the final result. These main ingredients include:

  • Rice
  • Water
  • Yeast
  • Koji

This installment will concentrate on rice and water, the most important ingredients by volume only. Yeast and koji will be discussed later. Read the full post »

Sake – Part 1 – The Brewing Process

Posted on November 27th, 2011 by Mike Roberts

Cedar Sake Barrel

Cedar Sake Barrel

This is part one of a series of discussions on Sake. Hopefully these discussions will help you better understand, and ultimately, appreciate Sake more. Many people who have tried Sake outside of Japan often say they did not like it. It is important to remember that the quality of the rice and the purity and quality of the water have a tremendous effect on the eventual quality of the Sake. So if you have tried Sake produced from outside of Japan, it will be much different (and usually not as good due to the difference in the water) as Sake made in Japan. To truly understand Sake, you first need to understand the brewing process. Read the full post »