Junmai Myths and Truths

Junmai sake, made with rice, rice koji, and water alone (except for yeasts, and the added lactic acid for sokujo. Oh, and also some flavor adjusting enzymes in some cases.) is all the rage with sake drinkers both in and out side of Japan. People like it because they feel it has tradition, because it... Continue Reading →

Create a website or blog at WordPress.com

Up ↑