Sake Journal

And just like that Summer is gone and the air conditioners of Hong Kong splutter a small sigh of relief as the dial is turned down (a little) from Very Cool to just Cool. But worry not, Autumn, sorry Fall,...
Continue reading
October 1 signifies the beginning of the last quarter of the year, and this year there’s a lot of us that will be pretty keen to say a disdainful さようなら/sayōnara to 2020. Yet there’s a lot more to celebrate on...
Continue reading
Welcome back to what feels like a sake science class! Last time we took a look at the historic, and enduring, kimoto sake production process. This article will go into some depth on yamahai, the ‘kissin’ cousin’ of kimoto, as...
Continue reading
Melon, banana, green apple. Strawberry, cotton candy. No, wait, dehydrated strawberry, and banana bread, not banana. These familiar modern day sake tasting notes are ones that aren’t likely to be seen in the journals of consumers much before 1981. The...
Continue reading
It’s a brave move to call your sake ‘HEAVENSAKE’ but that’s exactly what Régis Camus set out to create in 2013, and many would agree he has succeeded.  Instead of looking forward to a well-earned retirement, Camus looked to a...
Continue reading