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Monsieur Saké
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A new Sakamai better fit to the cold climate of Aomori
Brewers settled in the southeast of Aomori were looking for a variety better adapted to the coldness and the diseases linked to the humidity
Monsieur Saké
May 22, 20222 min read
The Calculation of the Seimaibuai
How is the Seimaibuai, the rice polishing rate, calculated and guaranteed?
Monsieur Saké
Nov 4, 20213 min read
The King of Sakamai and The Queen of Fries
We nickname the Yamadanishiki the king of the Sakamai. It became the perfect rice for large and medium-sized sake breweries.
Monsieur Saké
Apr 20, 20213 min read
The Sakamai and the Sommelier
Reading the variety of rice on the label of a sake bottle, can we anticipate flavours like with wine and its the grape varieties?
Monsieur Saké
Apr 19, 20213 min read
The Sakamai and the Terroir
As explained on the RICE 酒米 page, every rice cultivar grows better in one region than another. But, in Japan, any brewer can use any rice...
Monsieur Saké
Apr 18, 20212 min read
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