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Tippsy's writers contribute to bringing unique content around Japanese Sake, food culture and trends to you.

Flavor of “Never giving up” passion—Fukucho sake and Miho Imada

August 06, 2020

Flavor of “Never giving up” passion—Fukucho sake and Miho Imada

By Mitsue “Mimi” Islas-Hosokawa

Starting this month, we are kicking off a new blog series, Sake Brewery Spotlight. The series starts off with a delightful dialogue with Miho Imada, a female toji (master brewer) at Imada Brewing Company which is known for its famous Fukucho sake.

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Sake-Tasting Tour at Ishikawa Brewing Company, Tokyo

April 20, 2019

Sake-Tasting Tour at Ishikawa Brewing Company, Tokyo

By Hayataro Sakitsu

Ishikawa Brewing Company offers a sake-tasting tour in English and Japanese, and is close enough to Tokyo that you can take a tour there in half a day!


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Can you make sake with regular table rice?

January 25, 2019

Can you make sake with regular table rice?

By Seika Suzuki

Not all rice is suitable for brewing sake. Certain types of Japonica rice have special components that are used for brewing sake. The most important property is "shinpaku" which plays an important role in saccharification, the conversion of starch to sugar, and influences the taste and aroma of the final product.

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What is rice polishing ratio?

November 11, 2018

What is rice polishing ratio?

By Seika Suzuki

Seika studies "Japanese sake" at Niigata University in Japan, which is located at the center of sake production. She explains the basics of "Rice Polishing Ratio" and how that affects the overall quality of sake.

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Fact 1: Sake Is Made From Rice

October 01, 2018

Fact 1: Sake Is Made From Rice

By Saki Kimura

Sake, Japanese traditional alcoholic drink, is mysterious and complicated. Its flavor can easily change depending on temperature, vessels and food. Though it seems drinkable and smooth, you can get really drunk if you don’t know the proper way to enjoy it.

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