Balanced, acidic, umami-forward, and sometimes sparkling, these blush-worthy bottles are coming for your summer wine.

A small but growing cadre of producers are brewing inventive bottles with cult followings—and they’re even exporting to Japan ...

To make temaki, place one seaweed snack sheet horizontally on your palm and fingers. Wet your opposite hand with water so the ...

Bake the vegetables, turning once, until softened and lightly browned, about 40 minutes, Halfway through baking time, bring sake to a boil ... on racks of a bamboo steamer. Cover with lid, and ...

The outer portion of a rice grain contains more proteins and fats than the core, which is mainly starch and makes the best sake. The polished grains are washed, soaked and steamed. Then he makes ...

steamed rice and water in three stages -- inside the tanks. After the tour, they enjoyed freshly pressed sake, apparently available only at the brewery during this time of year. At a nearby ...

“With the help of machines, more tasks are accessible for women.” Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing ...

Sake brewer Mie Takahashi prepares steamed rice with koji mold for sake making in a temperature-controlled room at her Koten sake brewery in Okaya, Nagano Pref., on Nov. 30, 2024. (AP Photo/Hiro ...

“With the help of machines, more tasks are accessible for women.” Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing technique ...

“With the help of machines, more tasks are accessible for women.” Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar. The ancient brewing ...

“The morning hours are crucial in sake making,” Takahashi, 43, said. Sake brewer Mie Takahashi prepares a chunk of steamed rice with koji mold for sake making in a temperature-controlled room at her ...

of a bubbling soup of steamed rice, water and a rice mould known as koji, and gives it a good mix with a long paddle. “The morning hours are crucial in sake making,” said Takahashi ...