Blog

Low Temperature Fermentation (January 2023)
December 22, 2022
Thermometer at the fermentation room at Kita Shuzo during our 2019 visit Sake Gumi is our...
Black Stamp Studios: Interview + Studio Visit
December 13, 2022
This was a collab of a lifetime: Umami Mart x Mike Cerwonka x Black Stamp...
How to Make a Bag with a Furoshiki
December 7, 2022
Furoshiki are square pieces of fabric, usually made out of cotton or silk. The literal translation...
How to Wrap a Bottle with Furoshiki
December 7, 2022
Furoshiki are square pieces of fabric, usually made out of cotton or silk. The literal...
Shochu Gumi n.013: Unique Yeasts
November 30, 2022
Shochu Gumi is our quarterly subscription service with 80 members throughout the country. Join today! As I write...
Koji Chronicles (December 2022)
November 30, 2022
Making koji at Nishi Shuzo Sake Gumi is our monthly sake subscription service with 200 members...
Fall Forage Food Pairings (November 2022)
October 28, 2022
Sake Gumi is our monthly sake subscription service with 250 members throughout the country. Join today! Fall...
Kinoko Parcel
October 27, 2022
This is an adaptation of our friend Russell Moore's King Trumpet Mushroom Parcel recipe in...
Shochu Maker Highlight - Yachiyoden Shuzo
October 17, 2022
On my trip to Kyushu last month, Tekkan-san of Yamatozakura was gracious enough to drive around me and...
Shochu Maker Highlight - Kuroki Honten + Osuzuyama Distilleries
October 17, 2022
Shochu fans and our customers alike (the intersection is a big one) will have no...
Toshimaya Shuzo + Sake Shop
October 6, 2022
Last month, I visited Japan for the first time in three years. I did not...
Inaba Shuzo
October 6, 2022
Me and Mr. Inaba outside of Inaba Shuzo that he runs with Toji Nobuko Inaba (his...