Koshu Sake Blog
At Koshu Sake Bar, we aim to connect our local community with the wonderful world of rice wine.
Located in Chatham Beverage District, Koshu Sake Bar offers curated sake tastings, private events, fireside hot sake service, and more.
Koshu Sake Blog is a resource for anyone wanting to learn more about sake.
Additionally, our knowledgeable staff are happy to answer any questions as they guide you through the many types of sake.
The Brewing Process
Brewing quality sake requires a balance of science and artistry. The choices made during each… Read moreRead moreThe Brewing Process
Koshu Sake Bar
Why Is It Cloudy? – All About Nigori Sake
Nigori sake, also known as “cloudy sake,” is often what people think of when they… Read moreRead moreWhy Is It Cloudy? – All About Nigori Sake
Koshu Sake Bar
The Science of Starter-Making: Bodaimoto, Kimoto, Yamahai, and Sokujo
Moto-zukuri, or starter-making, is an essential step in the sake brewing process. The starter (moto/shubo)… Read moreRead moreThe Science of Starter-Making: Bodaimoto, Kimoto, Yamahai, and Sokujo
Koshu Sake Bar
Hiire vs. Nama: A Question of Pasteurization
Pasteurized Sake Most sake is pasteurized twice before it reaches the consumer. This process is… Read moreRead moreHiire vs. Nama: A Question of Pasteurization
Koshu Sake Bar
Seimaibuai: The Rice Polishing Ratio
All sake rice is polished before the brewing process starts. After being harvested, dry grains… Read moreRead moreSeimaibuai: The Rice Polishing Ratio
Koshu Sake Bar
Junmai vs. Honjozo: Notes On Pure Rice Sake
For our first blog post, we’re keeping things simple. There are two umbrella categories for… Read moreRead moreJunmai vs. Honjozo: Notes On Pure Rice Sake