Kenji Hall is a Tokyo-based journalist whose writing has appeared in TASTE, Sports Illustrated, Fantastic Man and New Statesman. Previously, he was a staff writer at Monocle and BusinessWeek. His recent work focuses on Japan's rice culture.
Is the Future of Sake a Centuries-Old Style?
As sake consumption declines in Japan, doburoku—an unfiltered, unpasteurized and once-illegal style of the wine—is providing a glimmer of hope for the next generation of brewers.
- story: Kenji Hall
- photo: Marie Takahashi