Brewing and distilling alcoholic beverages are two necessary stages in the production of these drinks, but what makes them so ...

Sake brewer Mie Takahashi prepares steamed rice with koji mold for sake making in a temperature-controlled room at her Koten ...

fermenting the “moromi” mash. Moromi is a combination of main ingredients, such as rice, koji, “shubo” (propagated yeast), and water. There are slight differences depending on the sake to ...

Astronauts aboard the ISS are brewing more than just discoveries — they’re testing how sake ferments in space.

The finalization of standards surrounding American single malt whiskey will promote and protect this burgeoning category.

Sake brewer Asahi Shuzo Co., known for its Dassai brand, announced on Dec. 11 that it will attempt to create sake in space ...

After several years of deliberations, the Alcohol and Tobacco Tax and Trade Bureau (TTB) has issued its final rule ...

A big upside of making your own kombucha is the ability to customize the flavor. Here are some expert tips that will help you ...

Fermented foods, brimming with probiotics, offer a path to weight loss by improving digestion and boosting metabolism. From kombucha to kimchi, these foods, rich in nutrients and low in calories ...

Afterward, about 520 grams of moromi, or fermentation mash, will be frozen and brought back to Earth, where it will be pressed and turned into Japanese sake. A single 100 ml bottle will be ...