Insights: Sake's new image

Not long ago sake was the preserve of Japanese restaurants, often low quality, cheap and served hot. But standards and times have changed with the rise in popularity of superior premium sakes.

Q&A: Natsuki Kikuya, sake samurai, sommelier and educator from the Museum of Sake

Natsuki Kikuya, sake samurai, sommelier and educator from the Museum of Sake, talks to Anne Greenhous about cup sake and the opening of a pop-up cup sake bar curated for The Hoxton, London.

Q&A: Footballer Hidetoshi Nakata talks sake

Anna Greenhous, talks to one of the greatest Japanese footballers of all time, Hidetoshi Nakata, about retiring and becoming an international sake ambassador.

Insights: The state of the sake market today

Looking at the recent history of the sake trade - the boom in sake, and sudden falling out of fashion in Japan which has resulted in the closure of 100s of sake breweries. Which types of sake Brewery survived? How have sake producers changed to meet different market conditions? Anna Greenhaus reports

Q&A: Philip Harper, the only non-Japanese Toji in Japan talks about what it takes to become a sake master brewer

Philip Harper grew up in Cornwall and upon graduating from Oxford University moved to Japan to teach English and in 2001, he passed the Nanbu Brewer's Guild exams to become the first and only foreign Toji, or master sake brewer. 

Analysis: Anna Greenhous asks why competitions are boosting sake's image

Sake's popularity is growing apace. Anna Greenhous take a look at how understanding of the category is changing with the help of international competitions

Aged Sake Part 2: A range of style and techniques

In the second part of our sake blog, Anna Greehhouse looks at styles and techniques of aged sake and looks beyond Japan to find them. 

International demand for Japanese craft beer prompts Kiuchi Brewery expansion

Japanese family-owned brewery Kiuchi Brewery is expanding its facilities to meet increased demand from the overseas and domestic market for their range of Hatachino Nest beers.

Aged sake Part 1: Is it all it is cracked up to be?

In the first of a two-part blog, Anna Greenhous looks at aged sake, a niche product that divides opinion.

Anna Greenhous: Do different rice varieties effect different styles and flavours of sake?

Different grape varieties create distinctively different styles and flavours of wine, but can the same be said for different rice varieties with sake? Anna Greenhous investigates.

Japanese sake producers reflect on four years of recovery to mark earthquake anniversary

Four years since the earthquake and tsunami wreaked havoc across Japan, Anna Greenhous looks at how sake producers, some of whom were wiped out at the time, have rebuilt their industry and how sake has become a symbol for regeneration and hope in the country.

World expert John Gauntner introduces us to sake

John Gauntner is renowned as being one of the English-speaking world's foremost experts on sake. Here he explains how he got into sake, and what's happening in the industry now.

UK's first Sake brewery and visitor centre to open in Cambridgeshire

Dojima, a Japanese brewery based in Osaka, which was founded over 600 years ago has established a company in the UK and plans to start producing premium sake on U.K soil this year.

Sake set to finally make its mark in the UK in 2015

Anna Greenhous: Reviews first-ever sake qualification courses that are rolling out in the UK

Until recently, there were no English language sake qualifications available in the U.K. This November saw the launch of the WSET's Level 3 Award in Sake, one of a few sake courses and qualifications now available from different providers in the U.K. 

Anna Greenhous: how sake brewing is growing around the world

Rie Yoshitake on promoting sake around the world with the IWC

Anna Greenhous talks to Rie Yoshitake, UK representative of the Sake Samurai Association, about how the IWC sake category came about, its impact and success in promoting sake across the world.

Anna Greenhous assesses Bibendum's new sake range

Hot on the heels of Bibendum's launch of its new premium sake range, Anna Greenhous talks about the new range, the potential for pairing with non-Japanese food and the possibilities of the rice-based beverage as part of a wider cocktail offering.

Tengu Sake's Oliver Hilton-Johnson on driving sake sales in the UK

Anna Greenhous talks to Oliver Hilton-Johnson of Tengu Sake, shortlisted for the International Wine Challenge 'Innovator of the Year' 2014 award, about how he's made sake more accessible and the growing interest in sake in the UK.

Anna Greenhous on America's growing love affair with sake

Anna Greenhous looks at sake breweries outside Japan. In this, the first part of a two part article, she takes a look at the USA, where the majority of non-Japanese sake breweries make their home.