Author: Kindness & Honesty

Explore the hardest problems in sake production: rice digestibility, koji heat and moisture, coupled fermentation and reliable measurements, with a proposed brewery research programme.

精米から並行複発酵まで、日本酒の造りを解説。米・水・麹と造り手の選択を通して、八つの土地の個性を読み解きます。

從精米、製麴到並行複發酵，認識日本酒的釀造流程，再從米、水與釀酒人的選擇，讀懂日本八個地方的風土特色。

伏見の水と酒米「祝」から、京都府北部の玉川・伊根満開、近隣の滋賀の浪乃音まで。九つの酒蔵と代表的な銘柄、酒造りの違い、GI「京都」を出典とともに紹介します。

Explore nine sake breweries in Kyoto and nearby Shiga, from Fushimi to Tango. Understand local water, Iwai rice, notable bottles and GI Kyoto.

Discover how sake is brewed and how rice, water and brewing choices shape eight places across Japan.

Part Five — Explore Iwate sake through Nanbu Toji history, local rice and six breweries, with practical ideas for comparing bottles at the dinner table.

Part 01 · Sake, Through Time and Place. Why polish 100 kilos of rice down to just 23? Start with Dassai to understand rice-polishing ratios, junmai daiginjo and the numbers on a sake label—with two illustrated guides.