Embedded in Japanese culture is the iconic rice wine, sake, but despite its household name, it has long been misunderstood.

Following its inclusion on UNESCO’s cultural heritage list, Japanese brewers hope to showcase the true identity of sake and ...

There are slight differences depending on the sake to be made. In the fermentation process, koji converts starch into sugar and yeast produces alcohol from the sugar at the same time. This is ...

Hakkaisan Brewery, one of the companies working with Nakamura’s team, is renowned for its expertise in fermentation processes, and produces sake and a non-alcoholic, rice-derived fermented ...

Staples, including soy sauce, some pickles, sake and miso, are all produced using fermentation. And Japan already has one of the largest probiotics markets in the world. Tomohisa Hasunuma ...

Tendrils of rice-scented steam once again rise in Tokyo's Minato City from Tokyo Port Brewery (TPB), after the sake ...

brewing sake in space. Asahi Shuzo-the company famous for its esteemed Dassai brand-will be sending ingredients to the International Space Station for a fermentation process that would be truly ...

An curved arrow pointing right. The Gozenshu Brewery is one of the few in Japan using bodaimoto, a 600-year-old fermentation method, to make sake. They use it to make junmai, or pure rice sake ...

It’s not easy to make sake, however. Here on Earth, fermentation relies on a delicate balance of temperature, gravity, and microbial activity. In space, microgravity presents unique challenges.

I thought it was amazing that this wonderful fragrant sake could be made from just rice and water. So I thought I’d like to try making it myself.” She pursued a degree in fermentation science ...

Guided Introduction by DJ Kamoshitaro Additionally, the Tsunan Sake Brewery booth welcomed DJ Kamoshitaro, the chairman of the “Tsunan Fermentation Culture Study Group” and an active ...

Japanese fermented foods have a long history, but sake and miso producers face problems as eating habits change. A "fermentation designer" is aiming to bring Japan's fermented culture to the world.