I can’t believe that it’s been a year since I started this blog. During this year I felt excited, frustrated, optimistic and hopeless. Sometimes simultaneously. Looking back I can clearly see the progress I’ve made since my first post and feel a bit proud for myself. But I also know that there are a lot of things waiting in the pipeline. So is it easy to keep going? Actually not at all. But it’s still very exciting! Never seem to…

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Dojima Sake Brewery has been the talk of the sake industry for recent months not only because it’s the first sake brewery in the opened by a Japanese company but also due to its £1,000 per bottle price tag. I’ve managed to try this beautiful sake and here’s my report.

With my first post for 2019 I decided to continue the series “How sake is made” and wrote about water. It’s impossible to overestimate the importance of water for making great sake. You will find out what water is good, how it’s used and how different types of water are called. There is even a small dictionary at the end of the article. Kampai!

Ding dong, 2018 is coming to the end. Just a few days, and it’s 2019. It’s been almost a year since I started Sugidama Blog, and it was a wonderful year. I have published 30 posts, grew the audience to 500 unique visits per month, redesigned the website and learnt a lot about website development in WordPress. Sometimes, I even feel that I’m turning into a WordPress nerd, not a sake blogger. But, no, sake is still the main thing…

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I think we should coin a term “ginjo snobbism” and add to the list of existing myths about sake. John Gauntner mentioned it in both of his books and other people were also talking about it at sake events. So what is it? Basically, it’s a myth that only ginjo sake is worth drinking. And by ginjo, I mean all kinds of super premium sake: ginjo, daiginjo, junmai ginjo and junmai daiginjo. Another misconception is that many people don’t realise…

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