The world of sake terminology can be confusing. To help you out, check out our whistle-stop tour of sake grades - what they are and how they work.

We enter the final chapter of our sake ingredient series – Yeast. Responsible for aroma, alcohol production and flavour, discover more about this essential microorganism in the world of sake brewing.

From marinades to beauty essentials: discover some of the many uses of kasu, the multi-versatile by-product of sake!

This blog post focuses on one of the essential ingredients of sake, koji. Hailed as Japan’s national fungus, it is responsible for many delicious flavours we know and love.

When done properly, heating sake can unlock entirely new characteristics. So which sakes work best, and what is the best way to heat them at home?

This crash-course post will give you a better understanding of the tremendous impact water can have on a sake’s profile.

To help navigate the world of sake, we have compiled a short list of the do’s and don’ts of enjoying this drink!

This guide will show you how to introduce sake to friends who know nothing about it, helping them familiarise themselves with the drink.

This is essential reading for those advancing on their sake journey and seeking deeper insights into the ingredients that shape the unique flavours of sake.