How to Drink Sake – an Orientation

• (1) In What Order to DrinkClick here
• (2) From Which Vessels to DrinkClick here
• (3) Pairings: MeatClick here
• (4) Pairings: FishClick here
• (5) Pairings: Vegetables and FruitClick here
• (6) Japanese, Western and Chinese CuisinesClick here
• (7) Facts about toasting, healthClick here
• (8) Tasting sake and cool ways to drink itClick here

Local Treasures

• (1) A Historical Site from the Edo period (1603-1868)Click here
• (2) Great Persons from the Meiji Period (1868-1912)Click here
• (3) The Onibaba Legend of AdachigaharaClick here
• (4) The Lantern Festival of NihonmatsuClick here
• (5) Other Local FestivalsClick here
• (6) The Cherry Trees of NihonmatsuClick here
• (7) Mt Adatara and the River AbukumaClick here
• (8) Daishichi’s Advertising BoardsClick here
• (9) About the Nihonmatsu Domain (1)Click here
• (10) About the Nihonmatsu Domain (2)Click here
• Clip ShowClick here

Sakes Tell Their Own Story

• Junmai KimotoClick here
• ShokaClick here
• Junmai Kimoto Yamada NishikiClick here
• MinowamonClick here
• Honjozo KimotoClick here
• Horeki DaishichiClick here
• Kimoto UmeshuClick here
• Kimoto Umeshu GokujohinClick here
• Karakuchi KimotoClick here
• Yukishobori Nama-genshu / Nigori-zakeClick here
• Kaiden (Masakura)Click here
• Junmai Kimoto CLASSICClick here
• RakutenmeiClick here
• Myoka RangyokuClick here
• Seishu DaishichiClick here
• Kimoto KijoshuClick here
• Gokujo KimotoClick here
• Myoka Rangyoku Grande CuvéeClick here
• SakekasuClick here

Yeast Explores History

• (1) The Three Brothers of the Ohta FamilyClick here
• (2) The Founder, SaburouemonClick here
• (3) Ancestors from the Early PeriodClick here
• (4) Renaissance under the 4th ShichiuemonClick here
• (5) Hardship and Strenuous Efforts in the Meiji PeriodClick here
• (6) The Life of the 8th Shichiuemon (Early Period)Click here
• (7) The Life of the 8th Shichiuemon (Later Period)Click here
• Modern TimesClick here

Yeast Explores the Brewery

• PrefaceClick here
• (1) The History and Geography of the BreweryClick here
• (2) Growing RiceClick here
• (3) The Old WellClick here
• (4) Super-flat Rice PolishingClick here
• (5) The Cast Iron CauldronClick here
• (6) KojiClick here
• (7) Kimoto (1)Click here
• (8) Kimoto (2)Click here
• (9) Moromi (the Main Mash)Click here
• (10) Pressing and FilteringClick here
• (11) Maturation and BottlingClick here
• (12) Kimoto ProductsClick here