Sake Knowledge Database
ACSF Seminars
2025
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Introduction - Weston Konishi, SBANA.mp3
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On the Rice Again - Isbell Farms Slides
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On the Rice Again - Isbell Farms.mp3
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Why is Kimoto? - Lucas Smolic.mp3
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Why is Kimoto? Lucas Smolic slides
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Aroma of Sake - Chiaki Takahashi.mp3
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Aroma of Sake - Chiaki Takahashi Slides
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Kasutori Shochu (Benjamin Lin) and Academic Collaboration (Justin LeVaughn)
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Kasutori Shochu (Benjamin Lin) and Academic Collaboration (Justin LeVaughn) - Youtube
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Joint Kasutori Shochu Project (Benjamin Lin) Slides
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Industry Academic Partnerships (Justin LeVaughn) Slides
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30 Years of Yeast - Hiroshi Takagi.mp3
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30 Years of Yeast - Hiroshi Takagi Slides
2026
- Coming soon
Business
General
Industry Statistics
- Coming soon
Competitions
Education
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WSET1 Textbook (August 2018)
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A Comprehensive Guide To Sake. 1st ed., Japan Sake And Shochu Makers, 2011
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An Expanded History of Sake Brewing in the US
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Chang, Aileen. “The Indispensable Guide to Sake and Japanese Culture.” The Talkative Man, 3 Mar. 2015
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“Food Pairing.” Takara Sake USA, Inc., 14 Sept. 2020
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“Here's to Japanese Sake!” Nipponia, no. 44, 2008
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SAKE 'Nihonshu': Rice, Water, and the Preparation Process. 20 May 2020
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Sake Journal (Goshu no nikki): Japan's Oldest Guide to Brewing (Rath)
Equipment
Fermentation Tanks
- Coming soon
Filter Press
- Coming soon
Houreiki
- Coming soon
Microfilters
- Coming soon
Packaging
- Coming soon
Packing Lines
- Coming soon
Rice Steamers
Rice Washers
Soaking Tanks
- Coming soon
Experiments
Government
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H.R.1175 - Craft Beverage Modernization and Tax Reform Act of 2019
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H.Res.285 - Recognizing over 85 years of successful State-based alcohol regulation since the creation of an effective system of independent beer, wine, and spirits distribution
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Japan-America Society of Washington DC
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Japan-United States Friendship Commission
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U.S. Japan Caucus Members
Ingredients
Koji
Rice
Water
- Coming soon
Yeast
Laboratory/Analysis
Amino Acidity
- Coming soon
Density
Total Acidity
Literature
Recipes
Research
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Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future
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Marketing tradition-bound products through storytelling: a case study of a Japanese sake brewery
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Mutation threatening high-quality brewing yeast identified
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On the Change in the Mode of the Aggregation of Sake Yeasts with Cellulose by the Chemical Modification of the Cell Surface Components of Sake Yeasts
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Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing
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Production of Enzyme and Growth of Aspergillus oryzae S. on Soybean Koji
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Whole-Genome Sequencing of Sake Yeast Saccharomyces cerevisiae Kyokai no. 7
Rice
Sake Process
Aging Storage
- Coming soon
Fine Filtration
- Coming soon
Koji Production
Main Batch
Packaging
- Coming soon
Pasteurization
- Coming soon
Pressing
- Coming soon
Soaking
- Coming soon
Starter Batch
Steaming
- Coming soon
Washing
- Coming soon
Sourcing
Styles
All Koji
Amazake
- Coming soon
Daiginjo
- Coming soon
Futsuushu
- Coming soon
Ginjo
- Coming soon
Honjozo
- Coming soon
Junmai
- Coming soon
Kijoshu
- Coming soon
Koshu
- Coming soon
Makgeolli
- Coming soon
Nigori
- Coming soon
Sake/Beer Hybrids
- Coming soon
Sparkling
- Coming soon
Umeshu
- Coming soon
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