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Rare Blog of a Novice Brewer
Rare Blog of a Novice Brewer
on Jun 08 2026
What exactly is "one go," the unit of sake? A brewery offers a clear explanation, drawing on National Tax Agency materials, covering the history of the shakkanho system (traditional Japanese units of measurement) that began with the Taiho Ritsuryo in 701, why one go is 180ml, and the reasons behind the shift to the metric system.
Rare Blog of a Novice Brewer
on Jun 07 2026
Does Doburoku cause hangovers easily? From the perspective of brewing science, we thoroughly explain the differences between fresh Doburoku and pasteurized Doburoku, and the relationship between hydrogen bonding and the sensation of alcohol. We also offer tips for enjoying sake wisely and deliciously.
Rare Blog of a Novice Brewer
on Jun 06 2026
Does "Sake Bag Drip Doburoku" truly exist? A brewer clearly explains the contradictions and compromises from the perspectives of doburoku definition, the bag drip method, and other brewing licenses.
Rare Blog of a Novice Brewer
on Jun 05 2026
Are you familiar with the terms "craft sake" and "craft brewed liquor"? They may sound similar, but they are actually quite different. A sake brewery in Kishiwada will clearly explain the differences, from trademark issues to bag-pressed craft brewed liquor made with fruit and sprouted brown rice, and even fruit doburoku (unfiltered sake).
Rare Blog of a Novice Brewer
Is Doburoku Fattening? A Brewery Seriously Calculated Nutritional Content
on Jun 04 2026
Is "Doburoku is fattening" true? A sake brewery thoroughly analyzes its nutritional content, calories, and sugar. We compare it to beer and sake, explain the real causes of weight gain, and provide scientifically-backed tips for enjoying doburoku even while dieting.
Rare Blog of a Novice Brewer
on Jun 03 2026
Shizuku-zake is a traditional pressing method where the moromi (fermenting mash) is put into sake bags and hung, and only the drops that naturally fall are collected. The yield is about half, and it takes one night to press. We will explain in an easy-to-understand way, from the perspective of a brewery, why shizuku-zake is expensive and what makes it so appealing.
Rare Blog of a Novice Brewer
[Father's Day 2026] Special sake to give to your sake-loving father
on Jun 02 2026
For Father's Day, if you're gifting sake to a sake-loving dad, classic brands are good, but this year, consider "other brewed alcoholic beverages." Craft brewed alcoholic beverages made by small breweries make a special gift for dads who have a discerning palate. Here are some tips on how to choose, along with our brewery's recommended bottle.
Rare Blog of a Novice Brewer
on Jun 01 2026
Mead is an alcoholic beverage derived from honey, said to be the oldest alcoholic drink known to humankind. This article, written from the perspective of a meadery, provides a detailed explanation of its history, production methods, calories, recommended ways to drink it, and food pairings.
Rare Blog of a Novice Brewer
on May 31 2026
A brewer thoroughly explains how to drink doburoku. We introduce 6 ways to enjoy doburoku at home, from classic chilled and warm options to highballs, juice mixes, beer mixes, and Calpis mixes. Why not discover a new charm of doburoku to suit your mood or occasion?
Rare Blog of a Novice Brewer
on May 30 2026
The reason why a brewery in Kishiwada, Osaka, brews sake with local Senshu water and rice. We bring you the story of a representative who experienced a cerebral infarction at the age of 31 and returned to manufacturing 20 years later, and his passion for sake brewing rooted in the land.
Rare Blog of a Novice Brewer
on May 29 2026
The brewery thoroughly explains the benefits of doburoku. We cover everything from its abundant nutrients like amino acids, vitamins, and koji mold, to its connection with beauty, and even its sugar and calorie content. Discover the charm of doburoku, a traditional Japanese fermented beverage, and tips for enjoying it deliciously.
Rare Blog of a Novice Brewer
on May 28 2026
Why is Fukuriduri Shizukuzake so expensive? Compared to regular pressing, the yield is less than a third, and the profit margin is terrible. We will thoroughly explain why breweries continue to produce it, from the perspective of a brewer, covering the special production method for competitions, the secret of its low alcohol sensation, and its little-known charms.
Sincerity over efficiency.
We monitor every aspect of brewing with IoT, yet for the final pressing, we rely solely on gravity.
Brewed with the sole desire to make delicious sake.
Sincerity over efficiency.
We monitor every aspect of brewing with IoT, yet for the final pressing, we rely solely on gravity.
Brewed with the sole desire to make delicious sake.
