- Japanese sake, and brewed liquors in general
- The right rice for making sake
- Multiple parallel fermentation: Japanese Sake
- The various flavors of sake in different parts of Japan
- The difference between junmai-shu, honjōzō-shu, and futsū-shu
- Kimoto and yamahai: What kinds of sake are these?
- Tasting carbonated kassei junmaishu
- Making sake: rice polishing
- Making sake: seigiku (making kōji)
- Making sake: preparing the mash (moromi)
- Drinking heated and unheated sake: 5 degrees makes a difference to the taste
- Ways of drinking sake: mixed with cold water, mixed with hot water, highball, sorbet
- Suitable temperatures for different varieties of sake
- The origins and history of sake, beginning in the Jōmon Period
- Regulation of sake by the imperial court and the popularization of sake
- Sake as described by missionaries; the emergence of the tōji (master brewer)
- The introduction of synthetic sake during the Second World War
- Varieties of kōbo (yeast starter culture): sake brewing and Kyōkai kōbo
- Sake lees is beneficial: good for health and beauty
- Take part in a sake festival and sample various brews
- Kōji: an essential ingredient for making sake
- The importance of water in sake brewing
- The four types of sake: jukushu, junshu, kunshu, and sōshu
- The difference between daiginjō , ginjō, and junmai-shu
- Genshu, namazake, namachozō-shu, namazume-shu: Special kinds of sake
- Unfiltered sake: how it’s made, and how to drink and appreciate it
- Taking up the challenge of vintage sake
- Making sake: washing, soaking, and steaming the rice
- Making sake: the yeast starter (kōbo)
- Making sake: pressing, pasteurization, and dilution
- Different ways of warming sake
- The fundamentals of sake tasting for nonprofessionals
- Matching sake with the foods of different regions
- Sake used in Shinto rituals and the arrival of kōji from China
- The development of the liquor industry and brewing techniques
- The tax on liquor and the introduction of Kyōkai kōbo
- It’s the tōji who makes or breaks the sake
- Sake meter value (SMV), acidity level, and amino acid level
- Learning about sake by visiting a brewery
- The building housing a brewery affects the character of the sake produced there
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