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.

In Part 2 of our interview, Timothy Sullivan tells us about his experiences with Hakkaisan Brewery and the changes in Japan that are bringing premium sake to the forefront.

"Sake is Japanese culture in a cup—a microcosm of the larger expression of Japanese culture." We kick off our new Spotlight Series with our first guest, Hakkaisan Global Brand Ambassador, Sake Educator and Sake Sommelier Timothy Sullivan.

Saki Kimura, a Sake Sommelier/ Food Journalist based in San Francisco, writes a special series of articles "6 Facts that Are Misunderstood About Sake"

One of the most shocking sake experiences working as a sake sommelier in Tokyo was when I saw a visitor from overseas chugging a glass of sake. Surprised and curious at the same time, I couldn’t help but ask “Why do you drink sake like tequila?

How did "Dassai" brand become so famous? You will see how a small brewery located in distant small town in Yamaguchi Prefecture innovated the sake industry.