Rice, Water, Earth: Notes on Sake
These posts are the continuation of my thoughts and reporting on sake for the James Beard award-winning Exploring the World of Japanese Craft Sake, which I co-wrote with sake sommelier and Sake Samurai Michael Tremblay.
Kojima Sohonten: A Leading Yamagata Brewery Goes Carbon Neutral
Modern sake brewing requires large expenditures of electricity to keep fermenting mashes at constant low temperature, and increasingly, for end-to-end supply chain cold storage. How are sake breweries off-setting their energy use?