@SakeToday

A beautiful quarterly journal (est 2014) about Japanese culture, food, and sake. We ship worldwide! Digital versions also available for iOS.

saketoday.com/get-the-magazine/
Joined September 2013
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A subscription to Sake Today and/or a collection of all the back issues makes a great holiday gift! Please consider giving Sake Today to somebody in your life who loves all things Japan (especially if they have a taste for sake). We ship worldwide. saketoday.com/get-the-magazi…
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Yamanaka Onsen, Ishikawa is a special place. In our travel feature on this charming rural town in the most recent Sake Today (no.47), we highlighted local brewery Matsuura Shuzo, led by 14th-generation Fumiaki Matsuura.
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It’s delightfully refreshing Shishi no Sato brand has an interesting history where an off-flavor that bedeviled their sake for a decade led to an industry-shaping discovery and gave birth to their wonderful sparkling sake, Sen.
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Sake Today no.47 showcases Oita, a prefecture better known for shochu, but home to great sake producers as well. Our travel feature focuses on two hot spring getaways in Oita, the Ghibli-esque hamlet of Yunohira, and Yufuin, famous for art culture and local preservation...
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We shine the spotlight on Sawada Shuzo (Aichi) and Matsuura Shuzo (Ishikawa). The latter is in Yamanaka Onsen, a lovely valley town that deserved its own feature. There’s also an article on Dozo Sake Kitchen, a “sake bar without borders” serving good food and good vibes...
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...and a reflective mini-memoir about time spent at Kaetsu Shuzo, makers of Kanbara sake, in Niigata. The entire issue is heart-warming to read. Single issues, subscriptions, back numbers: saketoday.com/get-the-magazi…

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Sake and summer barbecues… What are you having with yours? Do share! We enjoyed a bottle of Takatenjin Sword of the Sun with spicy sausages, veggies, and, of course, s’mores.
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What Fukui sake might you enjoy after zazen at Eiheiji temple? Hanagaki is one—you’re likely to see it all around Fukui, but perhaps the best place to try it is in the brewery itself! The brewery has been family operated for nine generations and was founded in 1733.
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Any trip to Fukui should have Eiheiji Temple on its itinerary. Established in 1244, it has long been associated with Zen, and visitors can participate in zazen meditation courses.
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We highly recommend you try the shojin ryori (traditional Buddhist fare), offered at the attached hotel, Hakujukan. As we noted in our feature for Sake Today 46, you can finish off your meditation with some sake–it’s encouraged!
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Sake Today no.46 featured Echizen pottery from Fukui, the subject of our travel piece. This rugged ceramic tradition is known for its earthy red-brown clay due to high iron content, natural ash glazes that usually lend tones of yellow, green, and brown with prominent drip marks…
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…sometimes a glassy sheen from high kiln temperatures, and water-tight vessels… great for sake flasks and cups! If you visit Fukui there are lots of kilns and pottery villages to experience. saketoday.com/product/issue-…
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We’ve been posting about Tentaka’s success in organic sake following our feature article in Sake Today 46. The brewery also makes award-winning mead. 4th-generation president-to-be Shunsuke Ozaki noted that “honey ties into the (organic) narrative because of its health benefits.”
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Organic sake producers are rather rare in Japan’s industry. Tentaka furthermore offers the most organic varieties of any brewery in Japan. They source their own organic rice and ensure that the entire process, from seed to bottle, meets organic guidelines, of which...
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...there are several they have to meet due to export market differences. “We’ve won quite a few awards for our sake,” says Shunsuke. “We feel that we are rather progressive in our approach to brewing.” -from our feature on Tentaka in Sake Today no.46. saketoday.com/get-the-magazi…

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Tentaka is synonymous with organic sake. The Tochigi brewery was a pioneer and remains Japan’s leader today. Its sake isn’t just conscientiously produced; it’s quite delicious, too. We feature the family, notably 4th-generation president-to-be, Shunsuke Ozaki, in Sake Today 46.
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Last month we wrapped up Sake Today 46, our most eclectic issue yet. It features Fermenteria, an intriguing sake brewpub model launched by Euka Isawa (cover). Our travel special spotlights Fukui on Japan’s west coast, known for pastoral pleasures and ancient religious sites.
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We take a lengthy look at flavored sake (infused, blended, etc) and run shorts on Echizen ceramics, dashi-wari (sake soup?), IWA Sake’s turning-point moment with its newest blend, a recipe, and an essay on every brewer’s friend in Japan: the taxman (no, really, he is a friend).
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If you’re interested in a subscription, a single issue, or back issues, visit us here: saketoday.com/get-the-magazi…
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In Sake Today 45, we introduced Sō Okasora of Chiyomusubi, who spent twelve years as a banker before becoming the 6th-generation president. To lead effectively, he immersed himself in the brewing process, believing a president should be familiar with every aspect of the company.
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Today, he combines that hands-on experience with a clear business vision for the road to the brewery’s 200th anniversary… in 2065!
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