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Rare Blog of a Novice Brewer
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
on May 06 2026
A sake brewery explains the difference between doburoku and nigori sake in an easy-to-understand way. Although they look very similar, their classification under the Liquor Tax Act, production methods, and flavors are completely different. We introduce Japan's ancient nigori sake culture, which becomes more profound the more you learn, covering everything from the presence or absence of the "straining" process to nutritional value and how to enjoy it.
Rare Blog of a Novice Brewer
The origin of the word "honeymoon" lies in the mead, or "honey wine."
on May 04 2026
Did you know that the word "honeymoon" is said to originate from the ancient alcoholic drink mead? We will unravel the ancient custom of newlyweds sharing honey wine for a month, from the perspective of a sake brewery involved in alcohol production. We will deliver a festive story woven by the world's oldest brewed liquor, along with its commonalities with Japanese sake wedding culture.
Rare Blog of a Novice Brewer
"Is Doburoku Bad for You?" What a Brewery Wants You to Know About Enjoying It Wisely
on May 04 2026
Is it true that "doburoku is bad for your body"? A sake brewery that brews doburoku explains based on scientific evidence such as the Ministry of Health, Labour and Welfare's drinking guidelines. We've summarized the key points you need to know to enjoy it safely, including alcohol content, sugar content, precautions for nama-sake (unpasteurized sake), and guidelines for appropriate consumption.
Rare Blog of a Novice Brewer
on May 03 2026
Why did the owner of an antique art shop decide to start a sake brewery? A stroke at 31, the sudden inability to drink alcohol, and a book he encountered in his twenties. The owner himself tells the story of his passion for sake brewing, which became a reality 20 years later.
Rare Blog of a Novice Brewer
From the Front Lines of Precision Sake Brewing: A Small Brewery's Challenge with Arduino and TILT
on May 03 2026
A micro-brewery run by a single person is combining Arduino, Wi-Fi sensors, Google Spreadsheet, and the TILT hydrometer to manage brewing in real-time. We introduce a new sake brewing site that fuses the craftsman's intuition with IoT.
Rare Blog of a Novice Brewer
on May 01 2026
What is "other brewed alcoholic beverages"? From the definition in the Liquor Tax Act to doburoku, mead (honey wine), and Shaoxing wine, a brewery with a brewing license will explain it in an easy-to-understand manner. We'll delve into the profound world of fermentation, covering everything from the difference with sake to the background of the current craft mead boom.
Rare Blog of a Novice Brewer
I scientifically investigated why people who can't drink alcohol can only drink fukurozuri sake.
on Apr 30 2026
Despite having a body type that cannot drink alcohol, I can strangely drink only bag-dripped sake. This experience is verified based on scientific papers. Zero off-flavors, hydrogen bonding, and a silky smooth texture. A sake brewery thoroughly explains "the reason why bag-dripped pressing is gentle on the body."
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.
