Sake (English Wikipedia)

"alcohol consumption". Encyclopedia Britannica. Retrieved March 9, 2017.
"sake | alcoholic beverage". Encyclopedia Britannica. Retrieved March 9, 2017.

cuisine-kingdom.com

なぜ今、【木桶】で酒を醸すのか。新政酒造が追い求める日本酒の本質 (in Japanese). Cuisine Kingdom. January 21, 2022. Archived from the original on December 12, 2022.

discoverjapan-web.com

Kiyoko Hayashi (July 19, 2021). 日本の発酵技術と歴史 (in Japanese). Discover Japan Inc. Archived from the original on November 10, 2022.

doi.org

Machida, Masayuki; Yamada, Osamu; Gomi, Katsuya (August 2008). "Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future". DNA Research. 15 (4): 173–183. doi:10.1093/dnares/dsn020. ISSN 1340-2838. PMC 2575883. PMID 18820080.
Nakamura, Akihiro; Iimori, Naoki; Sudo, Shigetoshi; Mikami, Shigeaki; Ito, Kiyoshi; Ishikawa, Takeaki (1990). "Fermentation Characteristics of Sake Mash made by Using Rice Koji Prepared with Aspergillus kawachii". Journal of the Brewing Society of Japan. 85 (2): 114–119. doi:10.6013/jbrewsocjapan1988.85.114. Archived from the original on June 5, 2018. Retrieved April 9, 2023.

en-tradition.com

"Multiple parallel fermentation: Japanese Sake". en-tradition.com. Archived from the original on August 8, 2019. Retrieved August 8, 2019.

esake.com

"The People". eSake.
"Sake Etiquette". www.esake.com. Retrieved December 15, 2021.

forbesjapan.com

唯一無二の味、「木桶」が醸す日本酒の秘密 (in Japanese). Forbes Japan. September 27, 2020. Archived from the original on December 15, 2022.

gekkeikan.co.jp

「吟醸」のあゆみ特別に吟味して醸造する酒として、長年かけ洗練 (in Japanese). Gekkeikan. Archived from the original on May 21, 2022.
杜氏と蔵人杜氏に匹敵する技を持つ蔵元の酒造技能者 (in Japanese). Gekkeikan. Archived from the original on July 5, 2022. Retrieved February 6, 2023.
"A Moment of Relaxation with the Aromas of Sake | GEKKEIKAN KYOTO SINCE 1637". www.gekkeikan.co.jp. Retrieved October 14, 2021.
日本酒の賞味期間吟醸酒は10カ月間普通酒は1年間が目安 (in Japanese). Gekkeikan. Archived from the original on December 15, 2022.
菖蒲酒（しょうぶさけ）邪気を払い延命を記念する、端午の節句のしきたり (in Japanese). Gekkeikan. Archived from the original on November 6, 2021. Retrieved February 6, 2023.

harimacountry.com

日本酒の「酵母」の歴史 (in Japanese). Himeji City. January 21, 2020. Archived from the original on July 25, 2024. Retrieved February 8, 2025.

jacom.or.jp

日本酒輸出2022年度実績金額・数量ともに過去最高日本酒造組合中央会 (in Japanese). Japan Agricultural Cooperatives. February 6, 2023. Archived from the original on February 7, 2023.

japansake.or.jp

"The History of Japanese Sake | JSS". Japan Sake and Shochu Makers Association | JSS (in Japanese). January 7, 2021. Retrieved September 1, 2022.
"Brewing Process | How to". Japan Sake and Shochu Makers Association. Archived from the original on July 30, 2019. Retrieved August 8, 2019.
"Yawaragi". japansake.or.jp (in Japanese).

japantimes.co.jp

Hirano, Ko (May 4, 2019). "American-based breweries are creating their own brand of sake". The Japan Times Online. ISSN 0447-5763. Archived from the original on April 23, 2020. Retrieved December 4, 2019.
"Hey, that's a sake of a different color". November 25, 2001.

japantoday.com

"A handy guide to sake - Japan's national drink". Japan Today. Retrieved November 23, 2021.

jizake.com

ちえびじん LOVE PINK (in Japanese). The Brewing Society of Japan. Archived from the original on September 16, 2024. Retrieved February 15, 2025.

jozo.or.jp

清酒用赤色酵母（桃色濁り酒用） (in Japanese). The Brewing Society of Japan. Archived from the original on October 11, 2024. Retrieved February 15, 2025.

jsbba.or.jp

katosei.jsbba.or.jp

Eiji Ichishima (March 20, 2015). 国際的に認知される日本の国菌 (in Japanese). Japan Society for Bioscience, Biotechnology, and Agrochemistry. Archived from the original on February 4, 2021.

jst.go.jp

jstage.jst.go.jp

Kenichiro Matsushima. 醤油づくりと麹菌の利用ー今までとこれからー (in Japanese). p. 643. Archived from the original on June 21, 2022.
Nakamura, Akihiro; Iimori, Naoki; Sudo, Shigetoshi; Mikami, Shigeaki; Ito, Kiyoshi; Ishikawa, Takeaki (1990). "Fermentation Characteristics of Sake Mash made by Using Rice Koji Prepared with Aspergillus kawachii". Journal of the Brewing Society of Japan. 85 (2): 114–119. doi:10.6013/jbrewsocjapan1988.85.114. Archived from the original on June 5, 2018. Retrieved April 9, 2023.

jyokai.com

九州人が日本酒復権に挑む、柱焼酎造りを復活 (in Japanese). Jyokai Times. July 13, 2005. Archived from the original on December 16, 2022.

kangiken.net

Kojiro Takahashi. 月刊食品と容器 2014 Vol. 55. No. 7. 貴醸酒 (PDF) (in Japanese). 缶詰技術研究会. pp. 408–411. Archived from the original (PDF) on November 1, 2020.

kikumasamune.co.jp

江戸時代から受け継がれる乳酸菌が現代の生酛を活かす (in Japanese). Kikumasamune. Archived from the original on May 29, 2024. Retrieved April 26, 2025.

kikusui-sake.com

第七話十石桶が出現 (in Japanese). Kikusui. Archived from the original on July 6, 2022.

lamag.com

"An Ode to the Sake Bomb". Los Angeles Magazine. April 22, 2013. Retrieved March 9, 2017.

maff.go.jp

資料2 酒造好適米の農産物検査結果（生産量）と令和元年産の生産量推計（銘柄別） (PDF) (in Japanese). Ministry of Agriculture, Forestry and Fisheries (Japan). Archived from the original (PDF) on December 15, 2022.

merriam-webster.com

"Definition of SAKE". www.merriam-webster.com. Retrieved June 4, 2024.

nih.gov

ncbi.nlm.nih.gov

Machida, Masayuki; Yamada, Osamu; Gomi, Katsuya (August 2008). "Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future". DNA Research. 15 (4): 173–183. doi:10.1093/dnares/dsn020. ISSN 1340-2838. PMC 2575883. PMID 18820080.

pubmed.ncbi.nlm.nih.gov

Machida, Masayuki; Yamada, Osamu; Gomi, Katsuya (August 2008). "Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future". DNA Research. 15 (4): 173–183. doi:10.1093/dnares/dsn020. ISSN 1340-2838. PMC 2575883. PMID 18820080.

nikkei.com

nippon.com

"Exploring the Sake Breweries of Nada". Nippon.com. May 15, 2020. Archived from the original on November 9, 2022.
酒米の王様「山田錦」 (in Japanese). Nippon.com. June 19, 2015. Archived from the original on June 25, 2017.

nli-research.co.jp

お酒についてシラフで考える－清酒酒造免許のない日本酒造り－ (in Japanese). NLI Research Institute. September 30, 2024. Archived from the original on September 30, 2024. Retrieved February 8, 2025.

nrib.go.jp

Page 15 and 37 https://www.nrib.go.jp/English/sake/pdf/guidesse01.pdf Archived November 11, 2020, at the Wayback Machine
National Research Institute of Brewing (March 2017). "Sake Brewing: The Integration of Science and Technology" (PDF). The Story of Sake.

nta.go.jp

最近の日本産酒類の輸出動向について (PDF) (in Japanese). National Tax Agency. Archived from the original (PDF) on February 7, 2023.
付表2 特定名称の清酒のタイプ別製成数量の推移表 (PDF) (in Japanese). National Tax Agency. Archived from the original (PDF) on March 31, 2022.
「清酒の製法品質表示基準」の概要 (in Japanese). National Tax Agency Japan. Archived from the original on May 28, 2022.

oricon.co.jp

日本酒に賞味期限はある？未開封時の賞味期限と開封後の保存方法きき酒師が教える日本酒 (in Japanese). Oricon news. December 15, 2021. Archived from the original on December 23, 2022.

osake.or.jp

酵母の話（1） (in Japanese). Akita Sake Brewers Association. February 19, 2014. Archived from the original on September 8, 2023. Retrieved February 8, 2025.
秋田の杜氏の秘密杜氏（とうじ）とは (in Japanese). Akita Sake Brewers Association. March 12, 2014. Archived from the original on May 20, 2022. Retrieved February 6, 2023.

ozekisake.com

"What's Sake Meter Value (SMV)?". Ozeki Sake. Retrieved May 27, 2020.

pref.nara.jp

清酒発祥の地正暦寺 (in Japanese). Nara Prefecture. Archived from the original on October 11, 2021.

prtimes.jp

老舗酒蔵×日本酒ベンチャー×若手蒸留家が共同開発楽しく、美味しく、学べる酒「すごい!!アル添」を2月12日販売開始 (in Japanese). PR Times. February 12, 2022. Archived from the original on April 28, 2022.

publications.gc.ca

Government of Canada (January 2017). "Final Screening Assessment for Aspergillus oryzae ATCC 11866" (PDF). Archived from the original (PDF) on October 23, 2019. Retrieved August 8, 2019.

rakuten.co.jp

item.rakuten.co.jp

(限定品) 新政(あらまさ) コスモス 2019 純米酒一回火入れ 720ml 要冷蔵 (in Japanese). Rakuten. Archived from the original on December 30, 2022.

ruralnet.or.jp

「ドブロク」から21世紀の新しい社会を展望する (in Japanese). Rural Culture Association Japan. December 2002. Archived from the original on June 19, 2020.

sake-5.jp

日本酒の歴史、起源から明治時代までの変遷を解説 (in Japanese). Nihonshu Lab. February 24, 2021. Archived from the original on December 11, 2022.
日本酒の歴史、昭和から戦後を経て現代までの変遷を解説 (in Japanese). Nihonshu Lab. March 2, 2021. Archived from the original on December 11, 2022.
日本酒の精米歩合について詳しく解説精米歩合が高い=良いお米？ (in Japanese). Nihonshu Lab. September 18, 2020. Archived from the original on May 19, 2022.
日本酒の正しい保存方法！期限から落とし穴まで総まとめ (in Japanese). Nihonshu Lab. September 7, 2022. Archived from the original on November 27, 2022.

sake-times.com

jp.sake-times.com

政策によって姿を消した熟成古酒―明治時代における造石税と日本酒の関係 (in Japanese). Sake Times. January 13, 2017. Archived from the original on July 3, 2022.
歴史は850年超！日本最古の酒蔵、茨城・須藤本家に行ってきました (in Japanese). Sake Times. December 21, 2015. Archived from the original on May 28, 2022. Retrieved January 5, 2023.
Akiko Watabe (January 14, 2020). 400種以上の“自社開発酵母”が日本酒の新たな個性をつくる─ 革新的な商品を次々と生み出す白鶴酒造が培った酵母研究 (in Japanese). Sake Times. Archived from the original on September 10, 2024. Retrieved February 8, 2025.
金賞受賞酒が必ずしも「おいしい」とは限らない？ ──「全国新酒鑑評会」の実態と意義 (in Japanese). Sake Times. May 17, 2017. Archived from the original on June 28, 2022.
【必見】にごり生酒を噴きこぼれないように開ける方法 (in Japanese). Sake Times. March 12, 2015. Archived from the original on August 19, 2022.

sake-world.com

Gauntner, John (September 30, 2014). "How Sake Is Made". Sake World. Retrieved January 1, 2016.
Gauntner, John (September 29, 2014). "Sake brewing process". Sake World. Retrieved August 8, 2019.
Gauntner, John (March 1, 2002). "The Nihonshu-do; Acidity in Sake". Sake World. Archived from the original on March 25, 2014. Retrieved February 27, 2014.

sakeexpert.com

"Sake Taste and Sake Scale". sakeexpert.com. Archived from the original on July 16, 2020. Retrieved May 27, 2020.

sakejapan.com

10月1日の「日本酒の日」には確かな根拠あり (in Japanese). Sake Service Institute. Archived from the original on January 16, 2013. Retrieved December 16, 2012.

sakenoshizuku.com

実は1つで2度おいしい！日本酒にごり酒のおいしい飲み方はコレ！ (in Japanese). Sakeno no Shizuku. November 3, 2020. Archived from the original on May 22, 2022.
生酒の賞味期限は？冷蔵保存して半年以内に飲み切るのがベストなわけ (in Japanese). Sake no shizuku. April 24, 2020. Archived from the original on September 27, 2022.
酒造各社に聞いた日本酒の賞味期限は？未開封でも注意すべきポイント (in Japanese). Sake no shizuku. April 24, 2020. Archived from the original on May 22, 2022.

sakestreet.com

日本酒造りにもたらされた「クエン酸」による変革!! - 白麹、黒麹仕込みの日本酒を学ぶ (in Japanese). Sake Street. May 22, 2022. Archived from the original on September 30, 2022. Retrieved April 9, 2023.
Kazuha Seara (December 9, 2020). 原点を追求する営みが、長い歴史と未来をつなぐ - 奈良県・菩提山正暦寺の菩提酛づくり (in Japanese). Sake street. Archived from the original on November 8, 2024.
日本酒の「容器・流通イノベーション」の歴史と現在地 (in Japanese). Sake street. June 3, 2020. Archived from the original on May 26, 2022.
精米歩合60%でも、40%と同等の味わいを実現？ - 扁平精米、原形精米を学ぶ (in Japanese). SAKE Street, Inc. November 4, 2020. Archived from the original on May 19, 2024.
「大吟醸の次」を目指して - 精米機のパイオニア・サタケが拓く新時代の精米「真吟」に迫る(2) (in Japanese). SAKE Street, Inc. August 26, 2022. Archived from the original on June 18, 2024.
Kohei Ninohe (December 5, 2019). 実は味の決め手？「酵母」とは - 日本酒造りにおける役割と種類を徹底解説 (in Japanese). SAKE Street, Inc. Archived from the original on September 15, 2024. Retrieved February 8, 2025.
日本酒造りの責任者「杜氏」とは？ - 杜氏の仕事から杜氏の流派蔵人たちの役職まで (in Japanese). Sake Street. December 11, 2021. Archived from the original on September 30, 2022. Retrieved February 6, 2023.
Kazuha Sera (April 14, 2020). リッチな甘みのデザート酒 - 「貴醸酒」の製法と味わいの特徴を学ぶ (in Japanese). Sake street. Archived from the original on June 25, 2022.
Saki Kimura (November 12, 2024). 日本酒と地方の未来を切り拓く酒造りとまちづくり - 秋田県・稲とアガベ醸造所 (in Japanese). SAKE Street, Inc. Archived from the original on December 8, 2024. Retrieved February 8, 2025.
ベルの数字から想像する、日本酒の味わい - アルコール度数、日本酒度、酸度、アミノ酸度 (in Japanese). Sake Street. May 15, 2020. Archived from the original on September 30, 2022. Retrieved February 6, 2023.

sawanotsuru.co.jp

日本酒の正しい保存方法は？保存時のポイントは紫外線と温度管理 (in Japanese). Sawanotsuru. December 3, 2018. Archived from the original on May 17, 2022.
「フルーティな日本酒」とは？意味やおすすめの日本酒をご紹介！ (in Japanese). Sawanotsuru. November 25, 2020. Archived from the original on February 6, 2023. Retrieved February 6, 2023.
日本酒の「生酛造り」とは？「山廃仕込み」との違いも解説 (in Japanese). Sawanotsuru. Archived from the original on April 26, 2025. Retrieved April 26, 2025.
日本酒の賞味期限は？開栓前（未開封）／開栓（開封）後のおいしく飲める期間とは [How much time do you have to enjoy drinking your sake?] (in Japanese). Sawanotsuru. June 30, 2022. Archived from the original on May 18, 2019.

sbj.or.jp

Katsuhiko Kitamoto. 麹菌物語 (PDF) (in Japanese). The Society for Biotechnology, Japan. p. 424. Archived from the original (PDF) on October 31, 2022.

shoryakuji.jp

正暦寺、清酒発祥の歴史 (in Japanese). Shōryaku-ji. Archived from the original on September 6, 2022.

tanoshiiosake.jp

「醸造アルコール」って何？なぜ使われているの (in Japanese). Tanoshii osake.com. February 7, 2022. Archived from the original on June 26, 2022.
「おりがらみ」とはどんな日本酒？にごり酒とどう違う (in Japanese). Tanoshii osake.jp. October 27, 2022. Archived from the original on December 15, 2022.
にごり酒とは？定義から種類、飲み方、おすすめ銘柄まで紹介 (in Japanese). Tanoshii osake.jp. December 23, 2022. Archived from the original on July 3, 2022.

tc-kyoto.or.jp

酵母の発見～酵母の歴史を巡る～ (in Japanese). Kyoto Municipal Institute of Industrial Technology and Culture. December 29, 2022. Archived from the original on October 5, 2024. Retrieved February 8, 2025.

tengusake.com

"How sake is made". Tengu Sake. Retrieved August 8, 2019.

thehindu.com

Mathew, Sunalini (January 3, 2019). "Introducing sake". The Hindu. ISSN 0971-751X. Retrieved November 23, 2021.

toyokeizai.net

最後の大桶職人が抱く｢木桶文化｣存続の焦燥 (in Japanese). Toyo Keizai Online. July 27, 2017. Archived from the original on January 22, 2021.

twellv.co.jp

生酒は鮮度が命おいしい飲み方や保存方法を覚えておこう (in Japanese). World Hi-Vision Channel, Inc. May 13, 2019. Archived from the original on June 25, 2022.
美味しく飲むためのコツ！開封後の日本酒の保存方法と賞味期限とは？ (in Japanese). World Hi-Vision Channel, Inc. September 12, 2019. Archived from the original on May 19, 2022.

umin.jp

yeast.umin.jp

Katsuhiko Kitamoto. 家畜化された微生物、麹菌その分子細胞生物学的解析から見えてきたこと (PDF) (in Japanese). The Society of Yeast Scientists. p. 2. Archived from the original (PDF) on November 13, 2022.

ustr.gov

"Letter Exchange between the ambassadors of Japan and the United States on Alcoholic Beverages (October 7, 2019)" (PDF).

web.archive.org

日本酒造りにもたらされた「クエン酸」による変革!! - 白麹、黒麹仕込みの日本酒を学ぶ (in Japanese). Sake Street. May 22, 2022. Archived from the original on September 30, 2022. Retrieved April 9, 2023.
Kenichiro Matsushima. 醤油づくりと麹菌の利用ー今までとこれからー (in Japanese). p. 643. Archived from the original on June 21, 2022.
麹のこと (in Japanese). Marukome co., ltd.
Eiji Ichishima (March 20, 2015). 国際的に認知される日本の国菌 (in Japanese). Japan Society for Bioscience, Biotechnology, and Agrochemistry. Archived from the original on February 4, 2021.
Katsuhiko Kitamoto. 麹菌物語 (PDF) (in Japanese). The Society for Biotechnology, Japan. p. 424. Archived from the original (PDF) on October 31, 2022.
Katsuhiko Kitamoto. 家畜化された微生物、麹菌その分子細胞生物学的解析から見えてきたこと (PDF) (in Japanese). The Society of Yeast Scientists. p. 2. Archived from the original (PDF) on November 13, 2022.
Kiyoko Hayashi (July 19, 2021). 日本の発酵技術と歴史 (in Japanese). Discover Japan Inc. Archived from the original on November 10, 2022.
清酒発祥の地正暦寺 (in Japanese). Nara Prefecture. Archived from the original on October 11, 2021.
正暦寺、清酒発祥の歴史 (in Japanese). Shōryaku-ji. Archived from the original on September 6, 2022.
Kazuha Seara (December 9, 2020). 原点を追求する営みが、長い歴史と未来をつなぐ - 奈良県・菩提山正暦寺の菩提酛づくり (in Japanese). Sake street. Archived from the original on November 8, 2024.
第七話十石桶が出現 (in Japanese). Kikusui. Archived from the original on July 6, 2022.
日本酒の「容器・流通イノベーション」の歴史と現在地 (in Japanese). Sake street. June 3, 2020. Archived from the original on May 26, 2022.
九州人が日本酒復権に挑む、柱焼酎造りを復活 (in Japanese). Jyokai Times. July 13, 2005. Archived from the original on December 16, 2022.
"Exploring the Sake Breweries of Nada". Nippon.com. May 15, 2020. Archived from the original on November 9, 2022.
日本酒、江戸時代の製法に　酵母加えぬ「生酛造り」 (in Japanese). The Nikkei. January 21, 2016. Archived from the original on August 29, 2024. Retrieved April 26, 2025.
政策によって姿を消した熟成古酒―明治時代における造石税と日本酒の関係 (in Japanese). Sake Times. January 13, 2017. Archived from the original on July 3, 2022.
日本酒の歴史、起源から明治時代までの変遷を解説 (in Japanese). Nihonshu Lab. February 24, 2021. Archived from the original on December 11, 2022.
資料2 酒造好適米の農産物検査結果（生産量）と令和元年産の生産量推計（銘柄別） (PDF) (in Japanese). Ministry of Agriculture, Forestry and Fisheries (Japan). Archived from the original (PDF) on December 15, 2022.
最後の大桶職人が抱く｢木桶文化｣存続の焦燥 (in Japanese). Toyo Keizai Online. July 27, 2017. Archived from the original on January 22, 2021.
「ドブロク」から21世紀の新しい社会を展望する (in Japanese). Rural Culture Association Japan. December 2002. Archived from the original on June 19, 2020.
「醸造アルコール」って何？なぜ使われているの (in Japanese). Tanoshii osake.com. February 7, 2022. Archived from the original on June 26, 2022.
「吟醸」のあゆみ特別に吟味して醸造する酒として、長年かけ洗練 (in Japanese). Gekkeikan. Archived from the original on May 21, 2022.
日本酒の歴史、昭和から戦後を経て現代までの変遷を解説 (in Japanese). Nihonshu Lab. March 2, 2021. Archived from the original on December 11, 2022.
Kojiro Takahashi. 月刊食品と容器 2014 Vol. 55. No. 7. 貴醸酒 (PDF) (in Japanese). 缶詰技術研究会. pp. 408–411. Archived from the original (PDF) on November 1, 2020.
日本酒輸出2022年度実績金額・数量ともに過去最高日本酒造組合中央会 (in Japanese). Japan Agricultural Cooperatives. February 6, 2023. Archived from the original on February 7, 2023.
最近の日本産酒類の輸出動向について (PDF) (in Japanese). National Tax Agency. Archived from the original (PDF) on February 7, 2023.
Hirano, Ko (May 4, 2019). "American-based breweries are creating their own brand of sake". The Japan Times Online. ISSN 0447-5763. Archived from the original on April 23, 2020. Retrieved December 4, 2019.
酒米は磨かず「扁平精米」が産み出す大吟醸の味わい (in Japanese). The Nikkei. May 31, 2020. Archived from the original on December 24, 2024.
精米歩合60%でも、40%と同等の味わいを実現？ - 扁平精米、原形精米を学ぶ (in Japanese). SAKE Street, Inc. November 4, 2020. Archived from the original on May 19, 2024.
「大吟醸の次」を目指して - 精米機のパイオニア・サタケが拓く新時代の精米「真吟」に迫る(2) (in Japanese). SAKE Street, Inc. August 26, 2022. Archived from the original on June 18, 2024.
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Hirano, Ko (May 4, 2019). "American-based breweries are creating their own brand of sake". The Japan Times Online. ISSN 0447-5763. Archived from the original on April 23, 2020. Retrieved December 4, 2019.
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worldcat.org

Titsingh, Isaac. (1781). "Bereiding van de Sacki" ("Production of Sake"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy). Vol. III. OCLC 9752305

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Titsingh, Isaac. (1781). "Bereiding van de Sacki" ("Production of Sake"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy). Vol. III. OCLC 9752305

Sake (English Wikipedia)

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