Nakano BC (Biochemical Creation) was founded in 1932 as a soy sauce company, and started brewing sake in 1958. These days, they produce various food products with their knowledge in fermentation, and local Japanese plums that Wakayama Prefecture is famous for. The current toji, with 17 years of prior experience in Kyoto, is part of the Noto Toji Guild and has an expertise in dry sake. They sincerely hope you enjoy their products at home with BBQ and pasta, and enjoy the clean finish, along with floral notes and the expansive umami from the rice.
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
