Within nihonshu, seishu (清酒) is the legal term for sake meeting Japanese standards, including mandatory filtration for clarity. This distinguishes it from unfiltered varieties like doburoku ...

Sake comes in different styles; some are dryer, some sweeter, and they can be filtered or unfiltered. But how can we tell the difference in taste? A good idea is to start by reading the SMV label ...

Chef Sasaki Yotaro is known for his unique fermented dishes and doburoku, an unfiltered sake he brews from rice he grows himself. He talks about the craft that goes into creating world-class cuisine.