Features: Akita Unbound, Clearing Up Nigori, Chef Sho Kamio , Got Glass, Blindfold Your Palate, Moromi Explained, Sake in Singapore & more.

Features: Yamagata: Climbing to the Top, The Narrow Road to Deep Yamagata, Rumiko Obata, JSS Information Center, Koshu, Umenoyado, Sake Bar Yoramu and more.

Features: Nagano: the Topography of Sake, Nagano, Naturally, Masumi: Unflashy Brilliance, The Spectrum of Rice, Osaka Crawl, Sake Scene Australia, The Economics of Sake


Features: Big-Hearted Kochi, Liquid Hope, Tsuji Honten, Sake Pressing, Tokyo Izakaya Guide, a Chef Under Pressure & more......

Features: Ishikawa’s Riches, Nanbu Bijin, Dovetail Sake, A Time of Change for Toji, Sakagura Hopping, Sake in Yokohama, Considering SMV & more.

Features: Sake of Fukushima, Kimoto, Daishichi, Sake & Sushi in NYC, Niigata Pubs, Artisans of Technology, Fujioka Shuzo & more.

Features: Of Gods & Sake, Deciphering Labels, Morimoto Napa, Sake in the Big Apple, Ginza Pubs, Sequoia Sake, Youthful Hiroshima & more.

Cult status isn’t a designation Philip Harper has actively cultivated, nor one the somewhat unassuming brewer at Kinoshita Brewery would probably like. It’s one that he might need to get used to, though, at least until sake spills.....

Japanese gastronomy was unfortunately mostly limited to sushi. Recently, this has grown to include ramen, with “Ramen Week” in Paris this past January having been a big success.There is increasing culinary diversity with the opening of establishments....

Sold in eighteen countries, Dassai is inarguably one of Japan’s best-known brands around the world. But in 1984 when Sakurai became president of the family brewery, it was a rather small, unremarkable one, even in its own town.....

Tokyo has a way of changing the lives of those of us that live here. This crazy relentless place that I think of as my adopted home is where I discovered sake, and that has changed my life in countless ways........

Issue 11 - Autumn 2016

Issue 10 - Summer 2016

Issue 9 - Spring 2016

Issue 8 - Winter 2016

Issue 7 - Autumn 2015

Issue 6 - Summer 2015

Issue 5 - Spring 2015

Issue 4 - Winter 2015

Issue 3 - Autumn 2014

Issue 2 - Summer 2014

Issue 1 - Autumn '13 - Winter '14

Sake Today is the world’s first regularly published sake magazine. Launched in January 2014, Sake Today is distributed quarterly in both print and digital formats, with subscribers in roughly two dozen countries. Its content includes features on breweries (both in Japan and abroad), educational columns, sake history, travel specials, bar and restaurant guides, food pairing suggestions, recipes and sake-themed essays.

Sake Today is like a coffee table book, but in magazine format. It uses high-quality paper and is in large format with beautiful, full-color photography that sometimes spans two pages. The writing is professional, informed, entertaining and inspired. This is a magazine you will want to keep and share.

Its writers and producers include some of the most respected individuals in the sake world, most notably, managing editor John Gaunter. Widely recognized in the industry as the world’s leading non-Japanese sake expert, Gauntner is the only non-Japanese certified Master of Sake Tasting and also the only non-Japanese to have won the “Accomplished Sake Taster” award (in 2001, 2003 and 2006) for his accuracy in tasting.

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Sake Today - Issue 5 - Spring 2015

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