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WhatSake

@whatsake.app

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The app for sake lovers 🍶❤️. Discover, rate and share sake!. Join our community of sake fans now! Download it 📲 via the link below 👇!
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A sake brewery inside a Tokyo office building? Now that’s an interesting neighbour on the second floor. 🍶🏙️ Meet @haccoba_kankan , the new Tokyo outpost of Fukushima’s @haccoba . Part brewery, part standing bar, part bottle shop, it brings brewing culture into the city at Otemachi Gate Building. Born in Odaka, Fukushima, haccoba has a simple philosophy: make sake-making freer. Its Craft Sake draws on Japanese brewing traditions while exploring ingredients such as hops, fruit and herbs. Tradition is the starting point, not the limit. 🌾 The Tokyo concept? Sake, bread and small bites. A more casual way to explore what’s in your glass, with brewing experiences also planned for the future. But there’s a bigger ambition behind the opening: connecting regional producers with city life, sharing Japanese food culture and creating opportunities for collaboration around food and fermentation. A different setting for sake, with plenty of curiosity on the menu. 📍 haccoba {kankan} Otemachi Gate Building, 2F, Unit 201 1-1-16 Uchikanda, Chiyoda-ku, Tokyo Near Otemachi Station. Check @haccoba_kankan for current opening hours and reservations. Save this for your next Tokyo trip. Would you stop by? 👀 #Sake #CraftSake #haccoba #TokyoFood #tokyotravel taken in Tokyo, Japan by @whatsake.app
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11 days ago
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Koji might just be the most important ingredient in saké… and yes, technically, it’s mould. 😅🌾🍶 But this tiny hero is what makes saké possible. Rice is packed with starch, but yeast can’t use that starch directly. Koji steps in and breaks it down into sugars, giving the yeast what it needs to start fermentation. In other words: 🌾 Rice starch ⬇️ 🍚 Koji ⬇️ 🍬 Sugar ⬇️ 🦠 Yeast ⬇️ 🍶 Saké No koji, no saké. Simple as that. ✨ And this is only the beginning… next, Kei & Yuri are heading inside the koji room, one of the most carefully controlled places in the entire brewery. 👀 Did you know mould played such an important role in making saké? Save this for your next saké deep dive and follow @whatsake.app for Episode 11! 🇯🇵 #Sake #JapaneseSake #SakeLovers #SakeEducation #Nihonshu by @whatsake.app
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25 days ago
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478 years old. Still evolving. 🍶 Founded in 1548 in Niigata, Yoshinogawa has just unveiled a major rebrand, with a new visual identity, new core ranges and a renewed focus on keeping saké part of everyday life. The brewery is introducing Seiryubi 清流美 and Keiryubi 渓流美, alongside a flavour philosophy it calls Bimi Tanrei 美味淡麗: clean, balanced, food-friendly saké with gentle sweetness, acidity and umami. And it goes beyond the label. Yoshinogawa has also upgraded storage, oxidation control and brewing facilities to protect quality all the way to the bottle. The philosophy behind it all? “To stay the same, change.” A fascinating example of how a centuries-old brewery can evolve without losing its identity. What do you think of the new Yoshinogawa look? 👀 #sake #japanesesake #nihonshu #sakelover #sakeculture by @whatsake.app
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a month ago
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Kei thought saké rice would just get tossed into a giant rice cooker. Naturally. 😅 But in saké brewing, the rice is usually steamed, not boiled. Why? Because brewers are looking for a very specific texture: firm on the outside, soft on the inside. Boiling would make the rice absorb too much water and become overly soft and sticky. Steaming gives the brewer much more control, preparing the rice for one of the most important stages of the entire brewing process… 👀 Koji. And that’s exactly where Kei & Yuri are heading next. 🌾 #Sake #JapaneseSake #Nihonshu #SakeLovers #SakeEducation by @whatsake.app
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a month ago
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Ever wondered why your favourite saké might suddenly cost a little more? 🍶📈 The answer may start long before the bottle reaches the shelf… in the rice field. 🌾 Rising rice prices in Japan are putting pressure on breweries, especially those relying on specialised saké rice. But there’s an interesting response taking shape: breweries and farmers are building closer, longer-term partnerships to secure supply, protect quality and create a more resilient future for saké. So yes, some bottles could become more expensive. But behind that extra cost could also be better support for farmers, stronger breweries and the preservation of the ingredients that make Japanese saké what it is. Would you be willing to pay a little more if you knew it helped protect the future of saké? 👇 #Sake #JapaneseSake #Nihonshu #SakeLovers #sakeeducation by @whatsake.app
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2 months ago
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You thought washing rice was the easy part? Kei did too. 😅 In saké brewing, even a simple rice bath can become a precision operation. After polishing, the rice is carefully washed to remove the fine powder left behind. Then comes soaking, and this is where the stopwatch appears. ⏱️ Why so precise? Because the amount of water the rice absorbs affects how it will steam, and ultimately how the next stages of brewing develop. Sometimes, every second really does count. 🍶 Kei has officially discovered that there are no casual steps in a saké brewery. ♨️ Next episode: the rice sauna. Why is saké rice steamed instead of boiled? #Sake #JapaneseSake #Nihonshu #SakeLover #SakeGram by @whatsake.app
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2 months ago
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What happens when saké leaves the stainless-steel tank and spends time in a barrel? 🍶🪵 A small but fascinating group of Japanese producers is exploring how different casks can reshape saké’s aromas, texture and finish. Fukugao Brewery experiments with previously used whisky, bourbon and brandy casks. Takarayama has explored wine-barrel maturation using barrels from Cave d’Occi Winery. And the Plus Age project works with rare Japanese Mizunara oak, creating expressions with breweries including Yasumoto Shuzo, Jozan Shuzo and Sanyo Hai Shuzo. The result isn’t “better” saké, and it certainly isn’t replacing Junmai or Ginjo. It’s simply another path for brewers to explore, with everything from vanilla, spice and toasted oak to fruit, tannin, sandalwood and incense-like aromas. Which would you try first: whisky cask, wine barrel or Mizunara oak? 👀 #JapaneseSake #SakeLovers #Nihonshu #SakeEducation #BarrelAgedSake by @whatsake.app
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2 months ago
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Never miss saké again 🍶📍 We’ve added curated Google Maps lists inside WhatSake to help you find great saké spots wherever you are. Think saké bars, restaurants, bottle shops and hidden gems, all saved in one easy place. Open Sake Spots, choose the Worldwide or Japan list, save it to your own Google Maps, and keep it ready for your next trip, dinner plan, or spontaneous bottle hunt. We’ll keep adding new places as the saké world keeps growing. Where should we add more spots next? 👀 #sake #japanesesake #sakelovers #japantravel #sakebar by @whatsake.app
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3 months ago
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Is more polished saké always better? Not necessarily. 🍶 A smaller polishing ratio can mean a cleaner, lighter, more aromatic style. But it does not automatically mean “better.” A 50% Daiginjo can be beautiful. A 60% Ginjo can be amazing. A less-polished Junmai can be rich, savoury, food-friendly and full of umami. The real trick? Don’t treat the number like a score. Polishing ratio tells you something about the saké. Your taste tells you whether it’s the right one for you. Save this for the next time a bottle label tries to boss you around. #Sake #JapaneseSake #Nihonshu #SakeLovers #sakeeducation by @whatsake.app
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3 months ago
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A historic Tokyo saké brewery just opened a new reason to visit Fussa. Tamura Shuzōjō (@tamurashuzojo_official) has been brewing since 1822 and is best known for Kasen, its flagship saké. Now, &KASEN brings the brewery experience into one place: tours, tastings, a saké bar, dining, and a shop for bottles to take home. Add this to your next western Tokyo itinerary. #JapaneseSake #SakeLovers #SakeBrewery #TokyoTravel #visitjapan by @whatsake.app
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3 months ago
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Ever seen 60% on a saké bottle and thought… alcohol? discount? secret code? Good news: it’s not 60% alcohol. Tiny mercy from the label gods. On many Japanese saké labels, alcohol is shown near アルコール分, often as something like 15度. But 精米歩合 60% means something different: it’s the rice polishing ratio. In simple terms: 60% = 60% of the rice remains 40% was polished away One small number, one big label unlock. Next question: does more polishing always mean better saké? Careful… that’s next. 👀 #sake #japanesesake #sakelovers #learnsake #nihonshu by @whatsake.app
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3 months ago
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The future of saké is not only in ancient breweries. It’s also in the hands of Japan’s next generation of makers. This year, Wakaté no Yoake 2026 brings together 50 young and emerging saké breweries in Tokyo, giving visitors the chance to taste, compare, and meet the people behind the bottles. Why does it matter? Because saké is facing big challenges: succession, shrinking demand, rising rice costs, and the need to keep the culture alive for the next generation. Events like this are more than tastings. They are a glimpse into where Japanese saké is heading next. Who is going? 🍶 #sake #nihonshu #japanesesake #saketasting #tokyoevents taken in Otemachi, Tokyo by @whatsake.app
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3 months ago
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