Following its inclusion on UNESCO’s cultural heritage list, Japanese brewers hope to showcase the true identity of sake and ...

The proposed “Traditional knowledge and skills of sake making with 'koji' mold in Japan” specifically recognizes the manual techniques of "toji" (master brewers), "kurabito" (brewers ...

Producing a beverage through mold may sound unappetizing. But “traditional knowledge and skills of sake-making with ‘koji’ mold in Japan” is now registered as a UNESCO Intangible Cultural ...

The super yeast that produces alcohol was created with genetic engineering, by integrating koji mold genes that produce cellulolytic enzymes into sake yeast. These enzymes become densely displayed ...

Kanbara is the junmai sake that Sato ages at room temperature in the brewery. He can do it because it is unusually high in acid, made by going heavy on a key ingredient: the koji. Aspergillus ...

Delaware Water Gap, Pa -- Sango Kura, located in Delaware Water Gap, PA, is Pennsylvania's first and only sake brewery. Owner ...

In 2024, the export value of sake reached 43.5 billion yen, with 3.45 million cases (9L equivalent) exported to a record-high ...

Sake is an alcoholic beverage made from fermented rice and koji spores. In 2018, Cooper opened Sango Kura with the goal of bringing sake to his hometown in Pennsylvania. The restaurant and brewery ...