Hideyoshi has been brewing in Akita since 1689. Plus a $10 can that sneaks up on you and a horchata sake cocktail for fall.
Shōjō's Dojo in Miami, a $5 yuzu can from Brooklyn Kura, and the side doors Japan's newest brewers use.
Our first Field Notes, from Sake Block in St. Petersburg, FL, plus a 1980 bottle that brought ginjo to everyday drinkers and why a Nashville brewer recreates Japanese water.
Happy World Sake Day: a Virginia brewer's bet on American rice, a bottle from an Asheville auto shop, and the mold that makes sake possible.
An Akita brewery founded in 1487 and a Nashville brewer, both betting on the slowest way to start a sake.
The letter that saved Moriki Shuzo, a bottle from Arkansas, and what a polishing ratio actually buys you.
Issue 006 — what the industry said on Industry Day, a Niigata sake aged three years in snow, and why sake has no sulfites
Issue 005 — the American Craft Sake Fest, a doburoku from Covina, and why rice is the headache
Issue 004 — Atsuo Sakurai, Holbrook, and why the grades are not a ranking