Last March, we were in the Kochi region to visit several producers, and had the opportunity to visit Kuyohiko Takeuchi's rice polishing unit. It was a very interesting moment that we wanted to share with you, as a plunge into the heart of the most preliminary and decisive stage in sake-making. The “seimai” not only determines the category to which the sake belongs, but also greatly influences its taste characteristics.

Admittedly, we found it difficult to write an account that would sum up in a few sentences the life of the man nicknamed, at the ripe old age of 92, the “God of Sake”. In the space of a few words, we're going to retrace the life of Naohiko Noguchi, a simple, smiling man, and explain the reasons behind his nickname.

With Easter just around the corner, we thought we'd suggest a few pairings of sake and chocolate to whet the appetites of those with a sweet tooth. But do you know the origin of the link between Easter and chocolates?

Recently, you may have had the opportunity to discover a singular product: Kappa no Doburoku, from the Kumazawa brewery. And because one good discovery often leads to another, let yourself be seduced by another nugget from the same house: Offshore, an exceptional sake.

The arrival of this novelty has inspired us to tell you about a truly atypical category in the world of Japanese alcoholic beverages: the Doburoku category.

Did you know that sake is a mainstay of Japanese cuisine? Along with dashi broth, soy sauce and miso, it can be found in almost every dish! This time, we've chosen to talk about sake from a culinary point of view, and present two references for use in two simple, delicious recipes.

Today, we're delighted to introduce you to one of today's must-have breweries: Sasaichi Shuzo. A brewery that is renowned the world over for its range of premium sakes called “DAN”. We had the pleasure of talking to Rei Amano, its current president, to discover the vision and commitment that make Sasaichi a leader in the art of sake.

Today, we'd like to introduce you to a series of rare liqueurs based on awamori, the emblematic drink of the Okinawa archipelago. Introducing the Seifuku Shuzo distillery range!

We've chosen to look at traditional Japanese beliefs and the links they might have with sake. Just as wine has a symbolic dimension in Eastern liturgy, Nihonshu is omnipresent in the practice of Shinto rites.

Any time is a good time to enjoy sake, but the festive season lends itself perfectly to it. Carefully selected ingredients allow you to try surprising combinations and share great taste experiences with friends and family.

Each and every sake is the fruit of a subtle alchemy between know-how honed over centuries and meticulously selected ingredients. The Toji is the conductor of this symphony, and his choices determine the sake's aromatic profile, its category and, consequently, its market price.

We had the pleasure of meeting a fascinating character last March during a trip to Yamaguchi. Mie Abe is Toji of the Hatsumomidi brewery. Being a woman toji is so rare in the rather conservative world of sake that it's well worth a closer look. In any case, Mie Abe's story piqued our curiosity!

Halloween marks the end of the Celtic year and the passage between the worlds of the living and the dead. A tradition that shares, with the Japanese kaidan, a certain fascination with the supernatural. Halloween costumes and ghost stories are reminiscent of the yūrei ghosts and yōkai of kaidan tales and, despite coming from different cultures, both highlight a shared fascination with the mysteries of the afterlife, the invisible and the inexplicable.

Today we're taking you to the far south of Japan, to the island of Kyūshū, to Kumamoto and Hitoyoshi to be exact. A region dominated by one of the world's largest active volcanoes, Mount Aso, and renowned for its natural wealth, hot springs and culinary traditions, in which shochu holds pride of place.

If you've been following our communications and sake news in general, you're no doubt aware of the links between the Shichiken brasserie and the great French chef Alain Ducasse. For the past three years, the two have been collaborating on new values combining Japanese know-how and French gastronomy. In 2021, this magnificent collaboration gave birth to Alain Ducasse Sparkling Sake. Then, in 2023, a shochu aged in whisky barrels was born, Alain Ducasse Sustainable Spirit.

Two rums from Okinawa and two refreshing cocktails - that's the program for this summer's communication! The opportunity to tell you about the Iejima distillery, one of the few in Japan to produce rum from fresh cane juice.

On this July 14th, the French National Holiday, we have once again chosen to honor this young French brewery, Azerou Saké. We've already talked to you about their project here, but we've been given the opportunity once again with the release of two products, unpasteurized sakes whose freshness and quality will surprise you.

You're probably familiar with Yokai, supernatural creatures from Japanese folklore. They are described as malevolent or mischievous spirits who symbolize everyday troubles or unusual events. They can take the form of an animal, a human, or even an object.

Admittedly, the weather isn't quite right yet, but there's nothing to stop us thinking about the cocktails we'll be serving this summer, after a long, sunny day! Here are three great gin classics in an all-Japanese, herbal twist, thanks to the expertise of Yomeishu Seizo's distillery in medicinal plants. And to help you prepare them in the best possible way, we're giving away the accessories !

With an index of 240 ppm, Honjuku water is particularly hard for Japan. This figure may not mean much to you, but it directly determines the quality and originality of the products from the brewery we wanted to talk to you about today, the Iwase Shuzo brewery.

Far from marketing gimmicks, the Izumo Kamba sake we're pleased to present today is a rosé sake deeply rooted in Shinto traditions and ancestral beliefs. Produced by Sakemochida Honten, a company we particularly appreciate, this is the story of a sake conceived as an offering to the deities.