What is sake?
A simple and comprehensive guide to the essentials of sake
Explore the Rich World of Sake with Colorado Sake Co.'s Blog. Immerse yourself in the exquisite universe of sake as our blog takes you on a captivating journey through the art, culture, and craftsmanship of this ancient Japanese beverage. From in-depth guides on different sake varieties and brewing techniques to fascinating stories behind our unique flavor profiles, our blog is your passport to the intricate world of sake. Whether you are a seasoned sake connoisseur or a curious novice, our blog offers a treasure trove of knowledge, tips, and inspiration that will deepen your appreciation for this exceptional libation. Join us as we share the passion and expertise that make Colorado Sake Co. a pioneering force in the sake industry.
What Is Koji? The Mold Behind Every Bottle of Sake
Koji, the beneficial mold Aspergillus oryzae, is the enzyme powerhouse that transforms rice into sake and creates the umami in many Japanese foods. Learn more about this crucial ingredient.
How to Store Sake: A Brewery's Guide to Keeping It Fresh
Discover the best ways to store sake, ensuring every glass is as fresh and flavorful as intended. This guide covers everything from refrigeration to light protection.
The Colorado Sake Co. Field Guide to Sake
A working brewery's plain-English glossary of the sake terms on every bottle, from junmai and ginjo to koji, nigori, genshu, and seimaibuai, written by the brewers who use them. Updated for 2026.
Sake Food Pairing: What to Eat With Sake
What to eat with sake, and why it works. A complete pairing guide from Colorado Sake Co. in Denver: by style, by cuisine, with a quick-reference table, what to avoid, and how temperature changes everything.
How to Drink Sake: Temperature, Etiquette & the Right Cup
A practical guide to drinking sake: the best serving temperature for each style, which cup to use, and the simple etiquette that makes it more fun, from Colorado Sake Co. in Denver.
How Sake Is Made: A Complete Guide to Sake Production
A complete, brewer's-eye guide to how sake is made, rice polishing, koji, the moto starter, multiple parallel fermentation, pressing, and pasteurization, from Colorado Sake Co. in Denver's RiNo Art District.