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

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 oryzae, ...

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 factory makes koji spore ― Japan's "national mold" ― and supplies it to brewers of sake and makers of seasonings such as soy sauce and miso. Only around 10 koji spore makers are left in Japan.

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 ...

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 ...

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 ...