My name is Greg and this is my first blog, thank you for reading.  You are wondering was this blog is about?  Well, as the title and byline suggest, I am writing here about my adventures as I try and make the transition from a research scientist to a sake brewer in Japan.  As that in itself may not be so interesting, I am also trying to provide some information about saké, or Nihonshu (日本酒) as it is known in Japanese, and how it is brewed in the hopes of spreading the word about this delicious and fascinating drink.

Fall, 2008

Fall, 2008

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9 Responses to “about the saké chronicles”


  1. 1 saumyadip May 1, 2009 at 07:02

    Hiiii i am saumya this is very good information about sake wichih is populer drink in Japan. i am realy helpfull by getting this infirnation which is help to di my project.
    if u get more information abiut sake then people will be happy.

    thanks

  2. 2 Christophe Hedges December 12, 2009 at 19:24

    Dude,

    I wish you luck. Make the most poetic and geographically accurate Sake in the world. wine, sake, beer, spirits…..these are the beverages of mankind, and it is up to us, to spread our mantras.

    Life on Red Mountain, is good.

    Japan?

  3. 4 Will Auld January 2, 2010 at 19:14

    Greg,

    I just came across your (this) blog and am really happy to see what you have here. I will go back and read through it. Thanks for opening up your life to us.

    Will

    • 5 gjnewton January 10, 2010 at 01:09

      Thanks Will. It is also nice to know someone is reading. I will try and be more diligent with my posts and include more specific details for those people actually trying to make their own sake at home, which sadly, is illegal in Japan.

  4. 6 Vincent February 7, 2010 at 18:20

    Nice blog, quite a change of life you chose, a new beginning. I ran across your blog when I was trying to find out what wood the koji bota were made from, cedar or sugi right? Anyway, I didn’t know sake brewing was illegal in Japan, that is sad to hear. My next quest is to find some red yeast rice (red koji)spores so I can make red sake – but I can’t find any information about the spores,anywhere at all! – are they available in Japan? and if so I would be forever grateful if you would pass the info to me

  5. 7 Madam February 13, 2010 at 14:33

    I can’t think of anything MORE interesting than reading about your transition to a sake brewer. Please do write about both the technical and the human sides. Fascinating!

  6. 8 Francois March 3, 2011 at 04:05

    Hello Greg-san,

    I just discovered your blog and I`m really enjoying it.In the first week of may, I will be visiting the Nagano prefecture and the city of Saku.

    DO you have any tips or information about saké brewing in that region that a visitor could enjoy?
    Is it possible to visit a brewery ?

    Thank you for your great work!

    Kanpai!

  7. 9 AkashiTai (@AkashiTai) February 7, 2012 at 08:18

    Hi Greg,

    I just stumbled across your sake blog and wanted to drop off a note to introduce myself. My name is Wakana and I work for a sake brewery in Hyogo but I spent a lot of time abroad as a brand manager. It is a small industry especially outside Japan and it’s always nice to be connected with fellow sake enthusiasts. I’ve just learnt about the sake brewery in Ontario on one of your recent blogs. I am very curious to taste your creation. Hopefully our paths will come across one day soon. Let’s stay in touch via facebook, twitter, etc. Good luck with this year’s production!

    Regards,

    Wakana


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