‘The Birth of Sake,’ the Beautiful New Documentary About the Endangered Art of Making Sake by Hand

Toji (“Toji-san”) Yamamoto has dedicated his life to brewing sake by hand. At 68 years young, he’s the brewmaster at Yoshida Brewery in Japan’s Ishikawa Prefecture. It’s 144 years old and one of only a handful of sake breweries [Read more…]

Sake-Steamed Clams


2 pounds Manila clams or cockles, scrubbed

1 cup sake

1 cup water

2 teaspoons unsalted butter, cut into 4 pieces

2 scallions, white and light green parts only, thinly sliced

Pinch of togarashi spice blend, optional (see Note) [Read more…]

Cherry Blossom Recipes

The Cherry Blossom season is in full swing, and we are celebrating with these Sake recipes from Sake No Hana… [Read more…]