Sake production is a magical process that requires a great amount of skill, with the ingredients being a key factor in the finished product. Rice, water, yeast and koji are the main ingredients for brewing nihonshu. 

Another important factor to producing great sake is soil, yet it’s often overlooked. Soil imparts different nuances into sake, differentiating by region and rice varietal. Here’s why the earth should never be taken for granted when it comes to making sake.

Continue reading “Native Soil: How The Earth Affects The Flavour Of Sake” →