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Rare Blog of a Novice Brewer
Rare Blog of a Novice Brewer
on May 26 2026
A brewery clearly explains the difference between nigorizake and doburoku from three perspectives: brewing method, Liquor Tax Act, and taste. Based on the definition of the National Tax Agency, we delve into the distinction between sake and other brewed alcoholic beverages. A must-read for those looking for authentic doburoku.
Rare Blog of a Novice Brewer
Is Homebrewing Doburoku Illegal? A Brewery Explains Liquor Tax Law, History, and Penalties
on May 25 2026
For those who have thought, "I want to brew my own doburoku." In Japan, homebrewing alcoholic beverages with an alcohol content of 1% or more is a violation of the Liquor Tax Act. A brewery with a brewing license will explain from a professional perspective why it is illegal, its historical background, penalties, and points to note regarding overseas YouTube videos.
Rare Blog of a Novice Brewer
on May 24 2026
This article provides an easy-to-understand guide on how to make sugar-free fermented anko (sweet red bean paste) using a rice cooker, yogurt maker, or pressure cooker. It also covers the benefits, ways to enjoy it, and tips for foolproof results, making it a comprehensive resource. Additionally, we will share insights from a brewery's perspective on the key points for choosing rice koji, which greatly influences the finished product.
Rare Blog of a Novice Brewer
on May 23 2026
What is "Craft Sake"? We explain why it's gaining attention as a new genre of Japanese sake and a next-generation alcoholic beverage from the perspective of "other brewed alcoholic beverages." We also introduce its differences from traditional sake, ways to enjoy it, and our new sensory brewed alcoholic beverage made with fruit and the fukurozuri (bag suspension) method.
Rare Blog of a Novice Brewer
Next-Generation Sake Brewing with IoT: ESP32 and Sensors Supporting the Evolution of Tradition
on May 22 2026
Learn about the next generation of sake brewing, evolving with IoT technology. We will introduce how ESP32 and sensors are used to measure the temperature, humidity, and CO2 of koji and fermentation in real-time, and how this data is centrally managed with Google Sheets. We will also explain how to achieve optimal brewing management based on this data.
Rare Blog of a Novice Brewer
on May 21 2026
Doburoku is an impressive sake with a cloudy appearance. Many people may have heard the name, but surprisingly few can explain the difference between doburoku, unfiltered sake, and amazake. This article provides a comprehensive and easy-to-understand explanation of what doburoku is, how it differs from similar alcoholic beverages, delicious ways to drink it, storage methods, and food pairings.
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.
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.
