At a Tokyo brewery dating back to the days of the samurai, Koichi Maesako drops a 3-metre-long wooden paddle into a giant, ...

At a Tokyo brewery dating back to the days of the samurai, Koichi Maesako drops a three-metre-long wooden paddle into a giant ...

STORY: This Tokyo brewery dates back to the days of the samurai. It’s making sake, Japan’s traditional rice wine. But the ...

Discover the origins and resurgence of doburoku, the rustic, unfiltered "mother of sake," steeped in ancient Japanese ...

The sweet-and-sour-smelling brew – of rice, yeast starter, the culinary mould known as koji and water – has been fermenting for 20 days in what is part of an ancient technique that Unesco is set to ...

Maesako hopes the UN body's recognition of the traditional brewing technique will turn things around by igniting demand overseas, where sake has slowly gained popularity alongside Japanese cuisine ...

Brewers stir the mixture in a container to make a yeast starter, an important ingredient used in brewing sake, a traditional Japanese rice wine, at Ishikawa Shuzou ... been fermenting for 20 days in ...

FUSSA, Japan - At a Tokyo brewery dating back to the days of the samurai, Mr Koichi Maesako drops a 3m-long wooden paddle into a giant, jade-coloured tank and gently stirs the white mixture that ...

In October 2024, The Japan Sake and Shochu Makers Association (JSS) aimed to further expand the recognition and ...

OME, Japan (AP) — Deep in a dark warehouse the sake sleeps, stored in rows of giant tanks, each holding more than 10,000 liters (2,640 gallons) of the Japanese rice wine that is the product of ...