The fact that the Japanese chose one, 'koji,' should be a source of astonishment," commented Hiroshi Konno, president of brewing supplies maker Akita Konno Co. in the northern Japan city of Daisen ...

Q: What is “traditional sake-making”? A: Traditional sake-making refers to sake-brewing techniques using koji bacteria. These methods have been developed by craftspeople involved in sake ...

Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing technique was recognized under UNESCO’s Intangible Cultural Heritage ...

UNESCO added Japan's traditional techniques for making sake, shochu and awamori to its Intangible Cultural Heritage list. Alcoholic drinks have long played a vital role in Japanese culture, such as in ...

Koji is the key player in getting the job done, and during the process of brewing, koji generates plenty of umami and adds a unique personality to each sake. In food, umami is ubiquitous—not ...

If you can't decide between beer and sake with your sushi, you might be able to have both. (And no, we aren't talking about a ...