The traditional Japanese drink is brewed (not distilled) from rice, yeast, water and koji, a mold that converts the rice ...

OKAYA, Japan (AP) — Not long after dawn, Japanese sake brewer Mie Takahashi checks the temperature of the mixture fermenting at her family’s 150-year-old sake brewery, Koten, nestled in the foothills ...

Karen Gardiner has spent the past decade covering travel, culture, and food and drink for digital and print publications in the U.S., U.K., and Canada. She has written for The Washington Post, ...

For Fukunari Wakabayashi, sake brewing isn’t just a craft — it’s a living expression of harmony between people, nature, and place. Inspired by his grandparents’ rice paddies and the creatures that ...

Nearly every sake story in U.S.-based publications opens with a historical vignette. For Ben Bell of Origami Sake Company in Hot Springs, Arkansas, though, any discussion of sake begins with a moment ...

In the last decade, a truly homegrown effort has bubbled up in the United States A bright spot for sake is in America. In 2022, according to the Japan Sake and Shochu Makers Association, the U.S. was ...

MILAN, Ohio – John Gauntner, the world’s leading non-Japanese sake expert, is coming to Ohio to share insight into the rice brew. Gauntner, who is from Cleveland’s West Side, moved to Japan in 1988.

HOT SPRINGS -- Simplicity is at the heart of Origami Sake. The beverage has four ingredients, Ozark spring water, yeast, kogi -- a type of mold that converts the starch in rice to sugar -- and ...