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Tippsy Sake Blog

<i>Kimoto</i>: the living history of sake

Kimoto: the living history of sake

by Bryan West
Over the past hundred years or so, the sake community as a whole has always had an intimate relationship with the past and the future. There have been incred...
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My SAGA SAKE SAGA experience

My SAGA SAKE SAGA experience

by Louie Anne Batac-Nguyen
​This past March, Tippsy partnered with Sake Discoveries to host the Saga Sake Saga event which not only featured a set of three delicious sake and a special...
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Behind the scenes: Tippsy’s quality control

Behind the scenes: Tippsy’s quality control

by Sachiko Miyagi
Tippsy currently carries 300+ different sake. We are in the process of adding 120 more delicious selections. And I’m the lucky one on the product team tasked...
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Flavor of “Never giving up” passion—Fukucho sake and Miho Imada

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

by Mitsue 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...
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Sake-Tasting Tour at Ishikawa Brewing Company, Tokyo

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?

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...
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What is rice polishing ratio?

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 R...
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Fact 1: Sake Is Made From Rice

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...
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