2024-03

What is red koji? The main difference between red koji and the koji used in soy sauce and sake production is the type of fungus used and its purpose. Regular koji is made by growing koji mold on grains such as rice, barley, or beans, and is used in the production of miso, soy sauce, and sake, playing a major role as a source of enzymes. In contrast, red koji is made by growing red koji on rice...

BAKA NI NARU MIZU" The first of a series of special projects commemorating the publication of the book "The Courage to Be an Idiot. We have started pre-ordering "BAKA NI NARU MIZU", a sake made in collaboration with Fumimoto Shuzo K.K. (Shimanto-machi, Kochi Prefecture), a sake brewery established over 120 years ago....

2024 Mr SAKE 2024 Mr SAKEの締め切りが迫ってきております。 日本の伝統ある食文化「日本酒」の魅力と日本文化の魅力を、国内外に発信する美意識と知性を身につけたアンバサダーを選出する目的で、一般社団法人Mi...

Kuriyama Rice Cracker, a manufacturer and seller of rice crackers such as "Bakake", "Hoshitabeyo", and "Setoshio", has released "Bakake" Kagura Nanban Miso Flavor, developed under the theme "Goes well with Japanese Sake". Bakakuke", developed under the theme of "Goes well with Sake", went on sale on March 18, 2024 (Monday). The product is a...

"BOKKA," a Japanese sake with a woody aroma, takes on a new challenge. Three new flavors of "BOKKA," a Japanese sake with a woody aroma, were released in March 2024: "BOKKA - Hinoki," "BOKKA - Maple," and "BOKKA - Kiri."