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Rare Blog of a Novice Brewer
Rare Blog of a Novice Brewer
What's the Difference Between Raw and Pasteurized Doburoku? A Guide to Taste, Storage, and Selection
on May 20 2026
We thoroughly explain the differences between unpasteurized and pasteurized doburoku. We'll clearly explain to beginners how pasteurization changes fermentation, flavor, storage methods, shelf life, and key points for choosing.
Rare Blog of a Novice Brewer
on May 19 2026
There has been a rapid succession of new businesses opening in the "other brewed alcoholic beverages" category under the Liquor Tax Law. In the first two months of 2026, there have been six such openings, many of which are existing sake breweries. We will explore why this trend is happening now, comparing it with the craft beer market.
Rare Blog of a Novice Brewer
on May 18 2026
This article provides an easy-to-understand explanation of what craft sake (craft brewed alcohol) is, and how it differs from nihonshu (sake) and doburoku, from the perspectives of the Liquor Tax Act, manufacturing licenses, and raw materials. We also introduce the appeal and enjoyment of this trending new genre of alcoholic beverage.
Rare Blog of a Novice Brewer
What kind of sake is "fukurozuri"? The charm of unpressed, unpasteurized sake
on May 17 2026
What is Fukurozuri sake? Nikkoniko Taiyo Shuzo gently explains the most luxurious way to make sake, where neither pressing nor pasteurization is done, and the sake is squeezed drop by drop by gravity alone. You will understand why it produces a clear taste free of impurities and a mellow mouthfeel.
Rare Blog of a Novice Brewer
Why Were Craft Brews Created? The Story and Enjoyment Behind the "New Sake" That's Gaining Attention
on May 17 2026
What is craft sake? Differences from Japanese sake and why a new genre was born ■ Meta Description (description shown in search results / approx. 115 characters): What kind of alcohol is craft sake? Nikkoniko Taiyo Sake Brewery clearly explains the differences from Japanese sake, its origins, and why it's gaining attention now. We also introduce reasons why we believe it's more than just a passing trend.
Rare Blog of a Novice Brewer
on May 13 2026
Why is sake pressed by the "fukurozuri" method said to be "less intoxicating" and "leave no hangover the next day"? We'll thoroughly explain the chemical reasons from the perspective of hydrogen bonding and cluster structure between alcohol and water. We'll also explore the differences from pressed sake and the secret to the mellow quality unique to this traditional production method.
Rare Blog of a Novice Brewer
Doburoku: A Comprehensive Guide to How It's Made, How to Drink It, and What to Pair It With
on May 12 2026
Doburoku is the oldest alcoholic beverage in Japan, made only from rice, rice koji, and water. This sake brewery thoroughly explains everything from how it's made, its differences from sake, the Liquor Tax Act, alcohol content, recommended ways to drink it, and food pairings.
Rare Blog of a Novice Brewer
Two-year challenge to the Osaka Hyohin Project
on May 11 2026
I've summarized the process that led to my passing the preliminary screening for the Osaka Product Planning project. Unfortunately, I failed last year, so I put a lot of effort into preparing this time, and it seems to have paid off!
Rare Blog of a Novice Brewer
on May 10 2026
Why is a brewery that has specialized in unpasteurized sake and "fukurozuri" (drip-squeezed sake) now venturing into pasteurization? From the brewery floor, we'll provide a real account of hydrogen bonds and flavor changes, the breakthrough of "binzume-mae-hiire" (pasteurization before bottling), and even the issue of bottling "doburoku" (unrefined sake).
Rare Blog of a Novice Brewer
on May 09 2026
For those looking to open a new sake brewery. Obtaining a liquor manufacturing license involves high hurdles, including a two-stage review process by the tax office and National Tax Agency, an annual production requirement of 6,000L, and daily chemical analysis. This article explains the reality of acquiring a license and the potential of craft brewed alcoholic beverages, which are gaining attention as a practical solution for new entrants, from a現場の視点 (on-site perspective).
Rare Blog of a Novice Brewer
It seems we're in the midst of a craft brew boom.
on May 08 2026
Do you know about "craft brewed sake"? A sake brewery explains the difference between craft brewed sake and regular sake, and the appeal of fruit-infused seishu and doburoku, which are made using secondary ingredients other than rice and koji.
Rare Blog of a Novice Brewer
Welcome to the world of Doburoku! The oldest story of sake, beginning with kuchikamizake
on May 07 2026
Doburoku, which is unfamiliar to the younger generation, has its roots in the sacred "kuchikamizake" (mouth-chewed sake) brewed by shrine maidens chewing rice. We will thoroughly trace the history and culture of this cloudy white drink, which can be called the origin of sake, from this ancient sake brewing that also appears in the anime "Moyashimon," to the era when shrine maidens supposedly had "oshis" (favorite people), and to modern craft doburoku.
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.
