OME, Japan--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 brewing ...

Sake has been around for a long time, like really long. And there are some interesting fermentation techniques that helped ...

The flavor of rice wine is said to grow richer and deeper ... Kobe Shu-Shin-Kan Breweries said that money from the sales of the vintage sake will be donated to support educational programs on ...

Though sake is sometimes referred to as rice wine, is that an accurate description? Not really, it turns out. Okay, so then ...

Sake, also known as "nihonshu," is a transparent, fermented beverage to be consumed warm or cold. It is dry, slightly fruity, and produced from polished rice, water, yeast, and koji mould. Mirin, on ...

Sake is perhaps more Japanese than the world-famous sushi. It's brewed in centuries-old mountaintop warehouses, savored in the country’s pub-like izakayas, poured during weddings and served slightly ...

Secondly, sake has umami, which does not normally exist in wine. Sake is made with rice, water, yeast and koji. Unlike wine grapes, rice needs to convert its starch into sugar before starting ...